Modelling Relationships Between Extrusion Conditions and Quality Attributes of Expanded Snacks.

Danyang Ying1

  • 1Agriculture & Food, Commonwealth Scientific and Industrial Research Organisation, 671 Sneydes Rd, Werribee, Melbourne, VIC 3030, Australia.

Summary

Modeling expanded snack extrusion requires understanding complex interactions. A hybrid approach, integrating process variables with intermediate states, offers improved product design and optimization.

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