Numerical solution of response surface equations for extrusion cooked cereals

Jukka Vainionpää

Research output: Contribution to journalArticleScientificpeer-review

3 Citations (Scopus)

Abstract

Response surface equations modelling the cooking extrusion of wheat flour have been studied using canonical analysis. The response surface model of the water absorption index has been selected as a defining product property in the analysis, in which a numerical solution of the extrusion process variables of the model has been computed. Subsequently the values of the process parameters have been used to calculate the optimal product profile, as defined by the expansion ratio, degree of gelatinization, water absorption and water solubility of the extrudate. An alternative method to calculate the product profile based on the simultaneous solution of the response surface models is also introduced.
Original languageEnglish
Pages (from-to)181-196
JournalJournal of Food Engineering
Volume24
Issue number2
DOIs
Publication statusPublished - 1995
MoE publication typeA1 Journal article-refereed

Fingerprint

extrusion
Water
Cooking
Flour
Solubility
Triticum
water solubility
gelatinization
wheat flour
cooking
Edible Grain
methodology

Cite this

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title = "Numerical solution of response surface equations for extrusion cooked cereals",
abstract = "Response surface equations modelling the cooking extrusion of wheat flour have been studied using canonical analysis. The response surface model of the water absorption index has been selected as a defining product property in the analysis, in which a numerical solution of the extrusion process variables of the model has been computed. Subsequently the values of the process parameters have been used to calculate the optimal product profile, as defined by the expansion ratio, degree of gelatinization, water absorption and water solubility of the extrudate. An alternative method to calculate the product profile based on the simultaneous solution of the response surface models is also introduced.",
author = "Jukka Vainionp{\"a}{\"a}",
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year = "1995",
doi = "10.1016/0260-8774(94)P2642-I",
language = "English",
volume = "24",
pages = "181--196",
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Numerical solution of response surface equations for extrusion cooked cereals. / Vainionpää, Jukka.

In: Journal of Food Engineering, Vol. 24, No. 2, 1995, p. 181-196.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Numerical solution of response surface equations for extrusion cooked cereals

AU - Vainionpää, Jukka

N1 - Project code: BEL4652

PY - 1995

Y1 - 1995

N2 - Response surface equations modelling the cooking extrusion of wheat flour have been studied using canonical analysis. The response surface model of the water absorption index has been selected as a defining product property in the analysis, in which a numerical solution of the extrusion process variables of the model has been computed. Subsequently the values of the process parameters have been used to calculate the optimal product profile, as defined by the expansion ratio, degree of gelatinization, water absorption and water solubility of the extrudate. An alternative method to calculate the product profile based on the simultaneous solution of the response surface models is also introduced.

AB - Response surface equations modelling the cooking extrusion of wheat flour have been studied using canonical analysis. The response surface model of the water absorption index has been selected as a defining product property in the analysis, in which a numerical solution of the extrusion process variables of the model has been computed. Subsequently the values of the process parameters have been used to calculate the optimal product profile, as defined by the expansion ratio, degree of gelatinization, water absorption and water solubility of the extrudate. An alternative method to calculate the product profile based on the simultaneous solution of the response surface models is also introduced.

U2 - 10.1016/0260-8774(94)P2642-I

DO - 10.1016/0260-8774(94)P2642-I

M3 - Article

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EP - 196

JO - Journal of Food Engineering

JF - Journal of Food Engineering

SN - 0260-8774

IS - 2

ER -