Optimization of an extrusion
process in the food industry
Introduction
There are numerous reports on the successful application of simplex optimization to
food product and process development. The MultiSimplex® software was recently used to
optimize an extrusion process with multiple optimization criteria. The aim of this
full-scale study was to increase the capacity of an extruder while maintaining quality.
Control and response variables
Four control variables were investigated: Water flow, amount of flour, rotation speed
and knife speed. Three responses were optimized using fuzzy set functions: Capacity
(maximization), thickness (target) and volume weight (target).
Optimization trials
The capacity was around 2.5 kg/min before the optimization project was initiated. 17
trials were run. The capacity had then been increased with about 50%, to 3.8 kg/min.
Thickness and volume weight was kept at the target values.
Profit
This industry is producing different food products with very quick changes in demand
over time. A high manufacturing capacity is essential in meeting an increase in demand,
and the extrusion capacity is one of the most important factors in this case. Thus an
improved extrusion capacity will directly transform into an increase in profit.
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