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Experimentally confirmed rheological model extrudates during the study
the rheological properties (viscosity properties) model food environments and is
especially close to the regime of hot extrusion. The regularities of heat - and
mass transfer in the single- and twin-screw extrusion product of a given
composition (the influence of the initial moisture content, temperature, pressure,
angular screw speed on the physics of the test process and the quality of the
extrudates):
- Possibility studied and substantiated, the need for smaller angular velocity
of rotation of the screw (10,47 less than "1) to save thermolabile nutrients by
reducing the mechanical action on the product.
Original conceptual approaches are proposed to stabilize the basic
thermodynamic parameters of the process, forming the strategy sustainable
production of high-quality extruded food.
The analytical expressions, allowing to calculate the amplitude of the
temperature fluctuations and the pressure of the extrudate.
A complex mathematical process extrusion of viscous food media,
including mathematical models describing the change in temperature (pressure)
and average product melt flow rate along the length of the dosing zone, before
the matrix zone and forming channels of the extruder matrix.
The mechanisms of formation of extrudates microstructure caused by
colloidal processes associated with the removal and water transfers and changes
in the structure under the influence of physical influences.
A computer-aided design of the original designs of the new generation of
extruders, allow us to solve the problem of effective resource, process
intensification.
Scientific novelty of the proposed technical solutions - 20 Russian patents
and 1 certificate RUSPATENT on state registration of the computer program.
Important development importance - implementation of the results:
-
based complex theoretical and experimental studies, in
accordance with the results of mathematical modeling;
- Analysis of extrusion equipment, which enabled the development of
methodological approaches to the creation of highly efficient technologies for
the production of functional extruded products with the appropriate hardware
design (Pat RF number 2,258,373, 2,259,146, 2,262,855, 2,262,856.).
Development of provisions of resources and implemented by the developed
circuit production lines extrudates high food value (US Pat. RF number
2302337).
We prove the prospect of obtaining widespread raw materials, waste food
production of high quality extruded products - sticks balanced composition.
Identified and justified by rational technological modes of hot extruded
starch-containing raw materials with a variety of valuable additives (crumbs
from CHDH with PtDAs, potato flakes and Somo, buckwheat soy) based on
defined principles of resource that reduce the process time, reducing specific
energy consumption, improving the quality of finished products.
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