Cold Extrusion for Pasta Cooling Jacket Sizing
Calculates the required heat-transfer area and water-side Reynolds number for a pasta extruder cooling jacket to maintain dough temperature below the starch gelatinisation threshold.
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1. Define Input Parameters
2. Engineering Output
Cooling Duty (Q_dot)
- kW
- kW
Temperature Difference 1 (dT1)
- K
- K
Temperature Difference 2 (dT2)
- K
- K
Log-Mean Temperature Difference (dT_lm)
- K
- K
Required Heat-Transfer Area (A)
- m²
- m²
Water-side Reynolds Number (Re)
- unitless
- unitless
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Cold extrusion of pasta requires precise thermal management to prevent starch gelatinisation and product browning during the forming process. This calculation allows engineers to size cooling jackets and verify that water flow remains in the turbulent regime for efficient heat extraction.
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