Industry/University Cooperative Research Project:  Modeling of Extrusion Cooking Process for Soy Flour Doughs
{'Code': '07020000', 'Directorate': {'Abbreviation': 'ENG', 'LongName': 'Directorate For Engineering'}, 'Division': {'Abbreviation': 'CBET', 'LongName': 'Div Of Chem, Bioeng, Env, & Transp Sys'}}
{'SignBlockName': 'Maria Burka', 'PO_EMAI': None, 'PO_PHON': None}
The goal of this research is to develop a three-dimensional model of            the extrusion cooking process for soy flour and other food doughs.              This model will predict extrudate temperature, mass flow rate,                  residence time distribution, and thermal history in the extruder, all           of which are factors affecting extrudate texture as a function of screw         and die design, screw RPM's, and barrel temperature profile.  The model         to be created by this research will be helpful for extrusion process            optimization and extruder scale-up.
{'FirstName': 'Donald', 'LastName': 'Baird', 'PI_MID_INIT': 'G', 'PI_SUFX_NAME': None, 'PI_FULL_NAME': 'Donald G Baird', 'EmailAddress': 'dbaird@vt.edu', 'NSF_ID': '000330439', 'StartDate': '08/15/1985', 'EndDate': None, 'RoleCode': 'Principal Investigator'}
{'Name': 'Virginia Polytechnic Institute and State University', 'CityName': 'BLACKSBURG', 'ZipCode': '240603359', 'PhoneNumber': '5402315281', 'StreetAddress': '300 TURNER ST NW', 'StreetAddress2': 'STE 4200', 'CountryName': 'United States', 'StateName': 'Virginia', 'StateCode': 'VA', 'CONGRESSDISTRICT': '09', 'CONGRESS_DISTRICT_ORG': 'VA09', 'ORG_UEI_NUM': 'QDE5UHE5XD16', 'ORG_LGL_BUS_NAME': 'VIRGINIA POLYTECHNIC INSTITUTE & STATE UNIVERSITY', 'ORG_PRNT_UEI_NUM': 'M515A1DKXAN8'}
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[{'Code': '1402', 'Text': 'BIOCHEMICAL & BIOMASS ENG'}, {'Code': '9110', 'Text': 'INDUSTRY/UNIV COOP RESEAR'}]
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