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balanced composition of the extrudates, reduction of production cost due to the
use of widespread raw materials and fuel-efficient designs equipment to handle
it.
Consumption of extruded products (breakfast cereals, snacks) is
continuously growing, respectively, increased investment in this sector. But,
despite the high growth rates of production of extrudates, the level of
consumption lags far behind the level achieved in the developed countries.
The domestic extruders are different from their foreign counterparts more
weight - and metal content, higher specific energy consumption, they are not
universal and are intended mainly for the production of one product.
When carrying out this process is not fully meet its basic laws that does not
allow the stabilization of the thermodynamic parameters - pressure and
temperature in the area before the extrusion matrix, and consequently obtain a
new generation of high-quality food products.
A significant contribution to the development of extrusion theory made by
foreign and domestic scientists: G. Schenkel, V.N. Maddock, E.S. Bernhardt, Z.
Tadmor, J.M. McKelvey, J.F. Carley, P.B. Torner, N.E. Gruzdev, G. M .
Medvedev, V.N. Yankov, A. Bogatyrev, A.I. Zhushman, V.G. Karpov V.P.
Pervadchuk, V.A. Kovalenok and others.
One way to create a non-waste resource-saving technologies - the use of
hot extrusion for the production of functional purpose.
Actual use widespread in the territory of the Russian raw materials
(buckwheat, potatoes, etc.), But also nontraditional his species as valuable
supplements - various vegetable powder semi-finished products (eg, beet -
molasses (PtDAs)), protein dresser (soya skimmed milk (SOMO)), which will
receive the new products with a unique set of properties, shape and structure.
Create new recipes, model mixtures based on starch raw materials with
vegetable (such as crumbs of stale bread and a deformed (CHDH) with PtDAs)
and protein supplements (potato flakes with a SNF, buckwheat, soy, etc.) To
improve consumer properties.
Increased biological, nutritional value extrudates, and the development of
rational modes of the process, which is an important way of improving the
extrusion technology.
For high quality products it is advisable to ensure that science-based
rational parameters, ensuring stabilization of temperature, defined, in particular,
the pressure in the extruder before matrix area, as well as carrying out the
extrusion process at all stages are strictly in accordance with its basic laws.
Thus, the identification of such laws for the production of extruded
products of functional balanced composition (potato, cereal, bread sticks), have
important theoretical and practical significance. Work in this direction until
carried out in the framework of basic research of the Department of processes
and devices of chemical and food production (PAHPP) VSTA corresponding
plan of state budgetary research (number of state. 0120. Registration 0 603139).
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