Упрощенная HTML-версия
- Design of functional foods with programmable properties of starch-
based raw materials with the use of valuable food additives; research quality
indicators of the extruded rod and the assessment of their consumer properties;
- Systematization of the data and the wording on the basis of their
theoretical positions, justifying the character of the physical-chemical and
structural-mechanical changes of model objects;
- The creation of computer-aided design of a new generation of extrusion
equipment, ensuring efficient use of material and energy resources;
- Development of advanced designs single- and multi-screw extruders and
methods of automatic control process for its intensification;
-Carrying out industrial testing results obtained with their techno
economic assessment for large-scale deployment in the food industry.
Scientific concept - development, scientific support approaches, principles,
methods of intensification and development of highly efficient technologies for
the production of extruded products of a functional purpose with the appropriate
hardware design based on a comprehensive analysis of the basic laws of the
process, together with physico-chemical, structural-mechanical properties of
model objects:
- The development of computer-aided design promising new generation of
extrusion equipment, ensuring the rational use of material and energy resources.
Scientific directions of the study:
- Development of complex problem - oriented methods of analysis,
decision-making, including the structuring process of extrusion processing of
starch-containing raw materials, construction of models and substantiation of
rational parameters of methods of mathematical modeling;
- Defining the principles of rational choice of technological modes of
process, to achieve the optimum ratio of the specific performance, quality
extrudates;
- Substantiation of principles, methods of intensification and creation of
high-tech production of functional extruded products balanced composition;
- Substantiation of principles of resource underlying the proposed methods
extrudates production;
- Conceptual approaches to stabilize the basic thermodynamic parameters
of the process to improve its efficiency assessment of product quality indicators;
- Development of methods of control and management of extrusion;
- The methodological approach to the creation of computer-aided design
of the original new generation extruder, ensuring efficient use of material and
energy resources.
Novelty, an innovative technology direction
- Conceptual principles of creating highly efficient extrusion technologies
aimed at the intensification of the process, conservation and rational use of
material and energy resources, which is achieved by modeling and optimization
of promising designs single- and twin-screw extruders of the new generation.
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