Quality Control of Extruded Jelly through a Predicted Enthalpy Profile

Abstract

The method for predicting the enthalpy profile that was developed in the preceding work was applied to the extrusion cooking of jelly. After selecting the enthalpy profile to produce jelly of good quality at a low pro duction rate, the production rate was increased. It was found necessary to obtain an enthalpy profile similar to that at the low production rate in order to maintain good product quality at the higher production rate. For that purpose, the heating capacity of the specified barrel had to be increased and the temperature patterns of the barrels had to be changed. It was ascertained that the method developed in the preceding work was effective for estimating the production capability and offers a strategy for modifying the twin-screw extruder.