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This is the "Development of new and improvement of existing processes and
apparatuses in chemical and food technologies" for 2006-2010. ;
As part of the NTP "Research of high school in priority areas of science and
technology" 2003-2004 years. on the theme "Development of resource-saving
technologies of production of extruded products with programmable properties
and equipment for its realization» (№ state registration 01.2.00 306956);
The grant of the Russian Foundation for Basic Research (RFBR)
"Development of resource-saving technology of extruded food functionality
with high nutritional and biological value, and equipment for its realization»
(number 08-08-99002), and research in the thematic plan for the assignment of
the Ministry of Education and science "Investigation of the flow of non
Newtonian fluids in channels of different geometries" for 2006-2009 years.
Scientific support of the extrusion process modeling environments based on
starch feedstock using valuable food additives,
The development of evidence-based recommendations for its improvement
with the simulation of high-performance extruded products production
technology with programmable properties and the development of advanced
designs single- and multi-screw extruder, which provide a new product:
- On the basis of a systematic approach to develop the conceptual
principles and recommendations on scientific-practical achievement of
improving the extrusion process starch raw materials according to specific
properties;
- Rationale for the choice and content of the prescription components of
the extruded material;
- Study of the rheological properties of model food mixtures;
- Definition of rational technological modes of process, achieves an
optimal balance of performance and specific quality extruded rods (potato,
cereal, bread);
- Development of the scientific concept of simulation of high-performance
technologies for the production of a given composition extruded products with
the appropriate hardware design;
- The study of the basic laws of heat- and mass transfer in the extrusion
process (influence of the initial moisture content, temperature, pressure, angular
velocity of rotation of the screw on the character of the test process and the
quality of the extrudates), development on this basis to implement the strategy,
the creation of new methods of production of multifunctional extruded products
balanced composition;
- The creation of mathematical models of viscous food media in the form
of a matrix channels before matrix and metering zones of the extruder working
chamber;
- The study of the influence of the main process parameters on the
formation mechanism of microstructure of extrudates;
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