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Your search keyword '"van den Einde, R.M."' showing total 10 results
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10 results on '"van den Einde, R.M."'

1. Local mixing effects of screw elements during extrusion

Author

van den Einde, R.M., Kroon, P., van der Goot, A.J., and Boom, R.M.

Subjects
Extruders -- Research, Plastics -- Extrusion, Plastics -- Research, Engineering and manufacturing industries, Science and technology
Abstract

An in-line method was applied to determine local residence time distribution (RTD) at two places in a completely filled corotating twin screw extruder. Axial mixing effects of different types of elements were evaluated. Paddles +90[degrees] induced flow patterns that appear to be circular, both upstream and downstream, whereas paddles -30[degrees] induced flow patterns that appear to be circular and mainly upstream. Transport and single-lead elements induced backflow. The results could be explained from pressure differences and direction of drag flow in the elements. All elements were characterized using an equivalent additional mixing length [lambda], dependent on the type of element and its position in the extruder, which may be practically useful for extrusion design. POLYM. ENG. SCI., 45:271-278, 2005. [c] 2005 Society of Plastics Engineers, INTRODUCTION In the last decades, interest has steadily grown in the use of corotating twin screw extruders in both food and nonfood applications [1-3]. The extruder is used for various [...]

Published
2005

5. Thermomechanical treatment of starch

Author

van der Goot, A.J. and van den Einde, R.M.

Subjects
food and beverages, Life Science, Food Process Engineering, VLAG
Abstract

Starch is used as a major component in many food and nonfood applications and determines the overall product properties to a large extent. It is therefore important to understand the effect of processing on starch. Many starch-based products are produced using a thermal as well as a mechanical treatment. Thermomechanical treatment induces various changes in starch, such as disruption of granules, melting of crystallites, and molecular weight reduction.(1) Those changes influence the product properties such as melt viscosity, gelling properties, extrudate swell, and water absorption to a large extent.(2) This article summarizes our recent findings on the influence of thermomechanical treatment on molecular weight reduction of starch with low moisture content (3040%).

Published
2010

6. Ontrafelen van procesparameters: extrusie van zetmeel

Author

van den Einde, R.M.

Subjects
production processes, uitpersing, voedseltechnologie, food industry, voedselindustrie, productieprocessen, heat treatment, starch, zetmeel, methodology, wetenschappelijk onderzoek, shear, Condensed Matter::Soft Condensed Matter, afschuifkracht, extrusion, warmtebehandeling, scientific research, food technology, Food Process Engineering, methodologie, VLAG
Abstract

Design of high-shear high-temperature process is often trial and error. Fundamental understanding of effects of shear force and temperature on product properties allows design of processes based on the desired product properties using shear as a new design parameter. In this study, the effects of shear forces and temperature on starch molecular weight were investigated using a newly built 'shear cell'. The maximum shear stress in process equipment determines the degree of mechanical starch degradation. Starch can also be broken down thermally by applying high temperatures. Consequences for the design of extrusion processes are briefly discussed. It is concluded that the unraveling of process parameters in a simplified system (shear cell) is a useful method to get a better understanding of complex processes

Published
2004

7. Molecular modification of starch during thermomechanical treatment

Author

van den Einde, R.M., Wageningen University, Remko Boom, and Atze Jan van der Goot

Subjects
uitpersing, Physics and Physical Chemistry of Foods, Food Chemistry, heat treatment, starch, zetmeel, degradatie, shear, afschuifkracht, extrusion, AFSG Biobased Products, Levensmiddelenchemie, warmtebehandeling, Food Process Engineering, VLAG, degradation
Published
2004

9. Combinatie microgolven en kokend water spaart aardappelschijfjes

Author

van den Einde, R.M., van Zuilichem, D.J., Wolters, I., and Stolp, W.

Subjects
voedseltechnologie, aardappelen, food preservation, sensory evaluation, organoleptische kenmerken, organoleptic traits, Sectie Proceskunde, Sub-department of Food and Bioprocess Engineering, verwerking, voedselbewaring, potatoes, processing, sensorische evaluatie, food technology
Abstract

Het gecombineerde proces van magnetronbehandeling en onderdompeling in kokend water is een snelle methode voor de productie van stevige aardappelschijfjes die niet bruin kleuren bij blootstelling aan de lucht

Published
1999

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