Study on a Machine Design of Chocolate Extrusion Based Co-rotating Twin Screw Extruder: A Review

P. Pitayachaval, P. Watcharamaisakul
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Abstract

Based on innovation and competitive market for food industry, there are several food products which have been designed to attract customer. Since there is USD 39,431 millions of chocolate sales in 2018, USA [1], chocolate product shapes have been developed based on manufacturing process.This paper presents a review process of a machine design of chocolate extrusion based co-rotating twin screw extruder. A property of suitable chocolate for extruder was established. The pros and cons of machine extruder for food processing including, a screw extruder design were exposed. Since there were problems in the chocolate extruder, the process parameters such as barrel temperatures, feed rate, screw speed, motor load and melt pressure were established. These parameters would be applied to design screw extruder for chocolate processing.
基于同向旋转双螺杆挤出机的巧克力挤出机设计研究综述
基于食品工业的创新和竞争市场,有几种食品产品被设计来吸引顾客。由于2018年美国的巧克力销售额为394.31亿美元[1],因此巧克力产品的形状已经根据制造工艺进行了开发。介绍了一种基于同向旋转双螺杆挤出机的巧克力挤出机的机械设计过程。确定了适合挤出机使用的巧克力的性能。介绍了机械挤出机在食品加工中的优缺点,包括螺杆挤出机的设计。针对巧克力挤出机存在的问题,建立了机筒温度、进料速度、螺杆转速、电机负荷、熔体压力等工艺参数。这些参数可用于巧克力加工螺杆挤出机的设计。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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