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1980•Journal of Food ScienceRequires access

LABORATORY FOOD EXTRUSION‐THE DESIGN OF A HORIZONTALLY SPLIT BARREL

D. Paton, G. D. Robertson, G.E. Timbers, W. A. SPRATT

Open publisher page 5 citations

Abstract

ABSTRACT An extruder barrel has been designed and constructed of two identical half‐barrels, joined along a horizontal axis. This arrangement allows a rapid disassembly to expose with minimum disruption the barrel's contents. Phase transition zones can be identified, measured and photographed and found to vary with the process conditions. This novel split‐barrel greatly facilitates the study of internal events during food extrusion.

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What this paper is about

ABSTRACT An extruder barrel has been designed and constructed of two identical half‐barrels, joined along a horizontal axis. This arrangement allows a rapid disassembly to expose with minimum disruption the barrel's contents. Phase transition zones can be identified, measured and photographed and found to vary with the process conditions. This novel split‐barrel greatly facilitates the study of internal events during food extrusion.

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OpenAlex reports 5 citations for this work. Citation counts describe recorded attention and do not establish research quality.

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Available abstract

ABSTRACT An extruder barrel has been designed and constructed of two identical half‐barrels, joined along a horizontal axis. This arrangement allows a rapid disassembly to expose with minimum disruption the barrel's contents. Phase transition zones can be identified, measured and photographed and found to vary with the process conditions. This novel split‐barrel greatly facilitates the study of internal events during food extrusion.

Key concepts: Barrel (horology), Extrusion, Plastics extrusion, Extrusion cooking, Materials science, Process (computing), Mechanical engineering, Composite material

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