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Full-Text Articles in Bioresource and Agricultural Engineering
Artificial Neural Network Modeling Of Ddgs Flowability With Varying Process And Storage Parameters, Rumela Bhadra, K. Muthukumarappan, Kurt A. Rosentrater
Artificial Neural Network Modeling Of Ddgs Flowability With Varying Process And Storage Parameters, Rumela Bhadra, K. Muthukumarappan, Kurt A. Rosentrater
Kurt A. Rosentrater
Neural Network (NN) modeling techniques were used to predict flowability behavior of distillers dried grains with solubles (DDGS) prepared with varying condensed distillers soluble (10, 15, and 20%, wb), drying temperature (100, 200, and 300°C), cooling temperature (-12, 0, and 35°C) and cooling time (0 and 1 month) levels. Response variables were selected based on our previous research results, and included aerated bulk density, Hausner Ratio, angle of repose, Total Flowability Index, and Jenike Flow Function. Various neural network models were developed using multiple input variables in order to predict single response variables or multiple response variables simultaneously. The NN …
Single-Screw Extrusion Modeling Effects On Extrusion Processing Parameters And Physical Properties Of Ddgs-Based Nile Tilapia ( Oreochromis Niloticus ) Feeds, Ferouz Y. Ayadi, Parisa Fallahi, Kurt A. Rosentrater, Kasiviswanathan Muthukumarappan
Single-Screw Extrusion Modeling Effects On Extrusion Processing Parameters And Physical Properties Of Ddgs-Based Nile Tilapia ( Oreochromis Niloticus ) Feeds, Ferouz Y. Ayadi, Parisa Fallahi, Kurt A. Rosentrater, Kasiviswanathan Muthukumarappan
Kurt A. Rosentrater
A single-screw laboratory extruder was used to conduct an L 18 (2 2 X 3 6 ) Taguchi fractional factorial study of aquafeed processing. The ingredients were based on a formulation for nutritionally-balanced Nile tilapia diets containing distillers dried grains with solubles (DDGS) and soybean meal as the main protein sources, in addition to constant amounts of corn flour, whey, and fish meal. The effects of three levels of DDGS (20, 30 and 40%), soybean meal (30, 40 and 50%), ingredient moisture content (20, 30 and 40% db), screw speed (100, 150 and 200 rpm), barrel temperatures (80-100-100°C, 80-120-120°C and …
Electromagnetic And Heat Transfer Modeling Of Microwave Heating In Domestic Ovens, Krishnamoorthy Pitchai
Electromagnetic And Heat Transfer Modeling Of Microwave Heating In Domestic Ovens, Krishnamoorthy Pitchai
Department of Food Science and Technology: Dissertations, Theses, and Student Research
Microwave (MW) ovens are used extensively for heating a variety of not-ready-to-eat food products. It is vital to achieve target temperature uniformly throughout the food to inactivate foodborne pathogens to assure safety. Non-uniform heating of foods in microwave ovens is the major concern in assuring microbiological safety of such products. The non-uniform heating of foods in domestic microwave ovens is due to complex interactions of microwaves with foods. A comprehensive coupled electromagnetic and heat transfer model was developed using finite-difference time-domain based numerical method to understand the complex interaction of microwaves with foods. Simulation parameters such as cell size, heating …