THE THEORETICAL APPROACH TO MODELING FOOD EXTRUSION

Authors

  • D.I. Frolov Penza State Technological University

Keywords:

food extrusion modeling, continuum mechanics, extruder, food industry, energy balance

Abstract

The development of new processes and materials helps, in addition to the classical experimental approach, to use theoretical models that can provide information about the process conditions and their impact on product characteristics. This paper discusses an approach to food extrusion modeling based on the development of efficient and deterministic models using continuum mechanics.

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Published

2018-11-20

Issue

Vol. 5 No. 3 (2018)

Section

TECHNOLOGIES AND MEANS OF MECHANIZATION OF AGRICULTURE

License

Copyright (c) 2018 D.I. Frolov

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

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