Reaction Kinetics Modeling in Co-Rotating Twin Screw Extrusion Processing

Gary Fulcher, Professor, Food Science and Nutrition
Roger Ruan, Professor
Hanwu Lei, Research Assistant

Funding source

Private Gift, Minnesota Agricultural Experiment Station

Objective

Analytical and mathematical modeling methods are used to evaluate co-rotation extrusion of foods. Reaction kinetics, heat and mass transfer, starch transformation, rheology, and product quality will be investigated.

Need or Impact

This project will identify processing conditions that improve the quality of extruded products.

Project Status

In progress.