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System parameters (extrusion temperature, extrusion pressure, specific mechanical energy, mean residence time) were analysed on three different screw configurations during twin-screw extrusion of wheat bran. Experiments were conducted over a screw speed of $280{\sim}380\;rpm$, feed rate o...

System parameters (extrusion temperature, extrusion pressure, specific mechanical energy, mean residence time) were analysed on three different screw configurations during twin-screw extrusion of wheat bran. Experiments were conducted over a screw speed of $280{\sim}380\;rpm$, feed rate of $22{\sim}38\;kg/hr$ and moisture content of $17{\sim}33%$ using screws assembled with 3, 4, and 5 reverse screw elements (RSE) adjacent to the heating zone of the barrel. Extrusion temperature increased with increasing RSE but it decreased with increasing feed rate and moisture content. Decreasing the filling ratio of the screw resulted in a lower extrusion pressure, and increasing the length of the RSE gave similar results due to the higher temperature and lower viscosity of melted dough. It was also observed that increasing the feed rate and decreasing moisture content resulted in the reduced extrusion pressure. Specific mechanical energy (SME) decreased when the feed rate and moisture content increased, and SME increased when using RSE posses from 3 to 5. Screw configuration posses with 4 RSE yielded the longest RT, and the smaller the die hole, the higher the RT. In contrast, RT decreased when the feed rate increased. With increasing moisture content RT for 3 RSE increased, but that for 4 and 5 RSE decreased.

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