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

Authors

  • P. Pitayachaval School of Industrial Engineering, Institute of Engineering, Suranaree University of Technology, 111 University Avenue Muang, Nakhon Ratchasima, Thailand.
  • P. Watcharamaisakul School of Industrial Engineering, Institute of Engineering, Suranaree University of Technology, 111 University Avenue Muang, Nakhon Ratchasima, Thailand.

DOI:

https://doi.org/10.9734/bpi/rtcams/v1/10583D

Keywords:

Chocolate extrusion, screw extruder design, co-rotate twin screw extrusion

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.

Published

2021-07-07

How to Cite

P. Pitayachaval, & P. Watcharamaisakul. (2021). Study on a Machine Design of Chocolate Extrusion Based Co-rotating Twin Screw Extruder: A Review . Recent Trends in Chemical and Material Sciences Vol. 1, 21–28. https://doi.org/10.9734/bpi/rtcams/v1/10583D

Issue

Recent Trends in Chemical and Material Sciences Vol. 1

Section

Chapters