Abstract
The extrusion cooking of cereals and cereal-based
mixtures was modelled and
examined by combining the graphical
and numerical methods in the analysis of the response
surface models. The study
included the diversified
application of extrusion cooking, such as the processing
of intermediate model
food systems, as well as the study
of the extrusion of carrot pulp in the mixture with wheat
flour. The screw wear
was modelled regarding new and
worn screw elements as a qualitative variable.
Correspondingly, the behaviour
of wheat, rye, barley and oat flour
in the extrusion cooking was modelled with both the
cereal type and the screw
configuration as qualitative
variables. In parallel to graphical presentation,
numerical methods were
introduced to analyze the response surface
models. The graphical approach and the inherent contour
plots provide the
detailed and complete view on the
problems with two independent variables only. However,
with increasing numbers
of independent variables the
analysis easily becomes laborious and increasingly
complex, especially when
multiple responses are introduced.
Accordingly, the advantages of the mathematical methods
become evident. A new
approach to canonical analysis
eliminating the need for the stationary point to be the
clear optimum was
successfully employed to determine an
operation point of extrusion processes without extensive
graphical work.
Similarly, the simultaneous solution of
second-order models was used in finding operation points
numerically, starting
from a product profile defined by
several properties. Both proposed approaches are quite
straight-forward
procedures that save a lot of work in
selecting an appropriate coordinate system also if
graphical presentation is of
importance. Nevertheless, the
mathematical methods do not render the graphical methods
unnecessary. Instead,
together with graphical
presentation, the mathematical tools provide an
integrated technique for the
analysis of the response surface
models. This technique greatly improves the exploitation
of the extensive
amount of information compiled on the
models.
Original language | English |
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Qualification | Doctor Degree |
Awarding Institution |
|
Award date | 17 Jun 1994 |
Place of Publication | Espoo |
Publisher | |
Print ISBNs | 951-38-4621-0 |
Publication status | Published - 1994 |
MoE publication type | G5 Doctoral dissertation (article) |
Keywords
- extrusion cooking
- cereals
- modelling
- numerical analysis
- response surface