Expansion of the whole wheat flour extrusion

Hongyuan Cheng, Alan Friis

Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearchpeer-review


A new model framework is proposed to describe the expansion of extrudates with extruder operating conditions based on dimensional analysis principle. The Buckingham pi dimensional analysis method is applied to form the basic structure of the model from extrusion process operational parameters. Using the Central Composite Design (CCD) method, whole wheat flour was processed in a twin-screw extruder with 16 trials. The proposed model can well correlate the expansion of the 16 trials using 3 regression parameters. The average deviation of the correlation is 5.9%.
Original languageEnglish
Title of host publicationFoodSim 2008
Number of pages194
Place of PublicationDublin, Ireland
Publication date2008
ISBN (Print)90-77-38141-0
Publication statusPublished - 2008
EventFOODSIM 2008 - Dublin, Ireland
Duration: 26 Jun 200828 Jun 2008


ConferenceFOODSIM 2008
Internet address


  • Extrsuion
  • Whole wheat flour
  • Expansion
  • Modelling

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