OVERALL HEAT TRANSFER COEFFICIENT BETWEEN COOLING DIE AND EXTRUDED PRODUCT
2005
Soy protein meat analog was produced using a twin-screw extruder with an attached cooling die. The experimental
design consisted of two cooling die widths (30 and 60 mm), three cooling die lengths (100, 200, and 300 mm), four product
moisture contents (55.8%, 61.6%, 67.0%, and 71.2% w.b.), and two cooling media (water or water plus ethylene glycol). The
equivalent overall heat transfer coefficient (Ue) between extruded product and the cooling die was estimated based on
three-channel split-flow heat transfer analysis. Product temperatures at the die outlet were predicted with the estimated value
of Ue. The values of Ue were in the range of 0.217 to 0.423 and 0.215 to 0.408 kW/m2 K for water and water plus ethylene
glycol, respectively, depending on the die width and feed moisture content. Predicted product temperatures at the die outlet
were within 6.8°C of measured experimental values.
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