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Related Experiment Video

Updated: Jul 2, 2026

Film Extrusion of Crambe abyssinica/Wheat Gluten Blends

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Published on: January 17, 2017

Regulating Extruded Expanded Food Quality Through Extrusion Die Geometry and Processing Parameters.

Qi Zhang¹, Runzhe Zhang¹, Junjie Gong¹

¹College of Mechanical Engineering, Yangzhou University, Yangzhou 225009, China.

Foods (Basel, Switzerland)

|January 10, 2026

Summary

This study reveals optimal die design for extruded foods, enhancing quality control. Integrating computational fluid dynamics (CFD) and response surface methodology (RSM) improves product consistency.

Keywords:

CFD simulation die extrusion flow uniformity

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Area of Science:

Food Science and Technology
Chemical Engineering
Materials Science

Background:

Extruded expanded food quality is a significant challenge.
Existing research often neglects die structure's role in extrusion.
Die design significantly impacts flow uniformity and product characteristics.

Purpose of the Study:

To investigate the influence of die design and extrusion process parameters on expanded food quality.
To develop an integrated methodology combining CFD and extrusion process modeling.
To optimize die configuration for improved flow uniformity and product quality.

Main Methods:

Computational Fluid Dynamics (CFD) simulations to analyze flow uniformity under varying die designs (nozzle number, L/D ratio).
Response Surface Methodology (RSM) experiments to correlate process parameters (screw speed, moisture, temperature) with quality attributes.
Integration of CFD and experimental data for a holistic approach.

Main Results:

An optimal die configuration (14 nozzles, L/D ratio of 1.25) was identified, minimizing flow variance.
Screw speed and moisture content significantly impacted Water Absorption Index (WAI) and Water Solubility Index (WSI).
Moisture and temperature were key factors influencing bulk density and starch gelatinization.

Conclusions:

The integrated CFD + Extrusion Process methodology provides a robust framework for quality regulation.
Optimized die design is crucial for achieving stable flow and consistent product quality.
Findings offer a theoretical basis for precise control over expanded food product attributes.