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Modeling of Twin Screw Extrusion Process for Food Products Design and Process Optimization

Guy Della Valle 1 Françoise Berzin 2 Bruno Vergnes 3
1 BIA - Unité de recherche sur les Biopolymères, Interactions Assemblages
2 URCA - Université de Reims Champagne-Ardenne
3 CEMEF - Centre de Mise en Forme des Matériaux
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https://hal-mines-paristech.archives-ouvertes.fr/hal-00674625
Contributor : Magalie Prudon Connect in order to contact the contributor
Submitted on : Monday, February 27, 2012 - 5:11:13 PM
Last modification on : Tuesday, April 5, 2022 - 11:06:02 AM

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  • HAL Id : hal-00674625, version 1

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CNRS | ENSMP_CEMEF | ENSMP | PARISTECH | INRA | INSTITUT-TELECOM | URCA | ENSMP_DR | INRAE | PSL

Citation

Guy Della Valle, Françoise Berzin, Bruno Vergnes. Modeling of Twin Screw Extrusion Process for Food Products Design and Process Optimization. Edited by Medeni Maskan and Aylin Altan. Advances in Food Extrusion Technology, CRC Press, pp.327-354, 2011, Contemporary Food Engineering, 978-1-4398-1520-5. ⟨hal-00674625⟩

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