The extrusion process of poly-cereal mixtures: study and calculation of the main parameters
DOI:
https://doi.org/10.5219/1756Keywords:
calculation, extrusion, extrudate, poly-cereal, technological parametersAbstract
Theoretical prerequisites for the extrusion of bulk components for the production of high-readiness products have been developed, which formed the basis for calculating and optimizing the main technological parameters of the extrusion process. It has been experimentally confirmed: firstly, the design parameters of the extruder and the initial humidity of the poly-cereal mixture have the greatest influence on the melt pressure of the product; secondly, the geometric characteristics of the working body, the frequency (speed) of the screw rotation and the pressure of the product maximally affect the temperature in the pre-matrix zone of the extruder. It was found that an increase in the rotation speed of the working organ (screw) from 80 to 250 min-1 leads to the highest value of the optimization criterion – the energy value of a poly-cereal food product of a high degree of readiness, respectively, for the poly-cereal mixture Fitness – 332.34 kcal and the poly-cereal mixture Health –
334.09 kcal.
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