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Some new extruded products of a functional purpose - crispy bread, potato
and cereal sticks having good application properties and high nutritional value,
which are recommended for school-age children.
Procedures for engineering calculation of single - and twin-screw extruders,
confirming the high efficiency of the proposed technical solutions.
For resource-extrusion technology developed advanced hull design (Pat.
Russian Federation № 2118257, 2172246, 2179111), the screw (Pat. Russian
Federation № 2118258, 2177702, 2205105, 2227782, 2241598) and the forming
extruder device (US Pat. Russian Federation № 2142361, 2161556, 2185286 ,
2277363) based on identified patterns of the test process. Proposed automatic
control methods extruder in order to intensify the process and produce high
quality extrudates (Pat. Russian Federation № 2130831,2168413, 2178738).
Sold two licenses in the Russian Federation patents number 2118257, 2!
72246. It is the act of 26. 01. 2005 on the implementation of the experimental
twin-screw extruder (US Pat. 2,172,246 RF number) into the process of
sunflower oil production scheme by pressing the enterprise of "Sunflower".
Scientific developments are confirmed in an industrial environment (JSC
"United Bakers - Pskov", JSC "Gryazinsky Food Plant", JSC "Liski-Bread", JSC
"Sunflower"). Industrial testing results of the work - a comprehensive
assessment of the extrudates, defined the content management component model
mixtures: 3. . 5 % and 95 PtDAs. . 97
%
of the aggregate CHDH, 82. . 84 and 16
% buckwheat,. 18 % soybean (ratio 5: 1), 10. . 20 % and 80 Somo. . 90 % potato
flakes, which satisfies and provides qualitative composition with the desired
properties of products. The rheological properties of the crumb mixture with the
additive CHDH SPGSH buckwheat and soybean studied using a capillary
viscometer.
Investigated the effect of temperature and humidity on viscosity of food
mixtures has been studied in the temperature range from 408 to 453 0K, humidity
- 12 to 20 %.
Flow curves and the dependence of the viscosity were obtained from the
shear rate shows the qualitative behavior of the plastic liquids.
Rheological model of the flow during extrusion can be characterized by a
generalized power equation. Curve analysis showed that the temperature and
humidity increase causes a decrease in shear stress and viscosity of the food
environment. The maximum strain rate at which you can get good quality
extrudate corresponding to the interval 10. . 20.
Extrusion parameters vary in the following ranges: Humidity original mix -
12. . 20 %; its temperature. In order to study the basic laws of heat - and mass
during the extrusion of functional foods: influence of the initial moisture,
temperature, pressure, angular speed of rotation of the screw (- s), the nature of
extrusion.
Warming up the product in the extruder processing chamber is much faster
with increasing angular velocity of rotation of the screw. The subsequent drop in
temperature caused by the release of the extruded mold channel matrix.
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