Optimal design of single-screw extruder for liquorice candy production: a rheology based approach-Reference-Cited by-同舟云学术

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Optimal design of single-screw extruder for liquorice candy production: a rheology based approach

Published:2001-04 Issue:1 Volume:48 Page:33-44
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Gabriele Domenico,Curcio Stefano,de Cindio Bruno

Publisher

Elsevier BV

Subject

Food Science

Reference8 articles.

1. Transport Phenomena;Bird,1960

2. Applied numerical methods;Carnahan,1969

3. Viscoelastic properties of polymers;Ferry,1980

4. Nature Med S.r.l. (1998). Internal report

5. Computational Analysis of Polymer Processing;Pearson,1983

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1. Optimization of bar soap extrusion process parameters through numerical modelling;E3S Web of Conferences;2024

2. Rheological Behavior of Glycyrrhiza glabra (Licorice) Extract as a Function of Concentration and Temperature: A Critical Reappraisal;Foods;2020-12-15

3. Mathematical modelling of die pressure of a screw briquetting machine;Journal of King Saud University - Engineering Sciences;2020-12

4. Review of Constituents and Biological Activities of Triterpene Saponins from Glycyrrhizae Radix et Rhizoma and Its Solubilization Characteristics;Molecules;2020-08-27

5. Parametric analysis and design of straight screw extruder for solids compaction;Journal of King Saud University - Engineering Sciences;2019-01

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