Abstract Thermomechanical treatment in the screw section of the extrusion process has a major impact on wheat gluten polymerization and subsequent structuring mechanisms that lead to the formation of anisotropic product textures. Therefore, this study presents a modeling approach that allows to predict wheat gluten polymerization at non-isothermal conditions by measuring material temperatures and temperature variations along the screws section. Since no study exists considering modeling of the reaction behavior of plant proteins during extrusion processing, the predictive accuracy of the non-isothermal approach was compared to another approach assuming isothermal conditions by measuring material temperature at die exit and mean residence time. Results show that the approach considering non-isothermal conditions significantly improved the predictive accuracy of wheat gluten polymerization as compared to the results from isothermal modeling.

中文翻译：

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小麦面筋的高水分挤出：模拟小麦面筋在挤出过程螺杆部分的聚合行为

摘要 挤出过程中螺杆部分的热机械处理对小麦面筋聚合和随后导致形成各向异性产品质地的结构化机制有重大影响。因此，本研究提出了一种建模方法，可以通过测量材料温度和螺杆部分的温度变化来预测非等温条件下的小麦面筋聚合。由于没有研究考虑对挤出加工过程中植物蛋白的反应行为进行建模，因此通过测量模具出口处的材料温度和平均停留时间，将非等温方法的预测准确性与假设等温条件的另一种方法进行了比较。