Numerical solution of response surface equations for extrusion cooked cereals

Response surface equations modelling the cooking extrusion of wheat flour have been studied using canonical analysis. The response surface model of the water absorption index has been selected as a defining product property in the analysis, in which a numerical solution of the extrusion process variables of the model has been computed. Subsequently the values of the process parameters have been used to calculate the optimal product profile, as defined by the expansion ratio, degree of gelatinization, water absorption and water solubility of the extrudate. An alternative method to calculate the product profile based on the simultaneous solution of the response surface models is also introduced