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the product, took over the established and did not account for the massive forces
and the inertia of - the high viscosity of the test mixture, the process is
considered isothermal.
melt extrudate into the twin screw extruder before the matrix area pressure
distribution caused by the hydraulic resistance of the matrix, the screw geometry
and rheological characteristics of the extruded food mixture. By calculating the
pressure drop of the melt in the area before the matrix, it is possible to determine
a temperature difference, which affects the quality of the finished product.
Mathematical model of non-isothermal flow of a viscous fluid in the form
of a matrix channels. considered axisymmetric motion of the medium, which is
modeled over a two-dimensional (ie, the tangential component of the velocity is
zero..): In its decision, the following assumptions were made It takes into
account the existence of anomalies of viscosity and the influence of heat released
as a result of viscous friction; took over the melt flow at the approach to the pre
established template area and did not account for the mass and inertia forces,
which are small due to the relatively high viscosity.
According to the calculation results obtained by the melt velocity diagram
of the product in different sections near the hole in the matrix. In the transition
from the melt channel with a larger diameter in its lower corners formed
stagnant ( "dead") area with a so called secondary circulating currents in the
form of vortices (or in a simplified form - reverse currents). However, this does
not lead to significant performance pulsations forming tool does not affect the
stability of the operation of the extruder.
The models developed allow a sufficient accuracy (± 14 %) to calculate the
temperature (pressure) and the average melt flow rate of the extrudate along the
length of the dosing zone, before the matrix area and the output from the matrix
and to use the generated mathematical complex extrusion process food in the
development and extruder design of a new generation.
Comprehensive assessment of quality of the functional purpose of extruded
products. For a more complete understanding of the biochemical processes that
occur during extrusion, consider the structure of the mixture of the prescription
with the addition CHDH PtDAs and extruded using a scanning electron
microscope.
It was established that during the extrusion of the model are among the
main colloidal processes associated with the removal and redistribution of water,
and changing the structure of the extrudate under the influence of physical
influences.
Simulation of new extruded products (crisp bread, cereal, potato sticks)
with programmable properties and high nutritional value, based on the starch-
containing raw materials with valuable nutritional supplements. The extrudates
are consumer, physico-chemical properties, hygienic safety performance, the
relevant rules applicable to dry breakfasts. The basic requirements for food -
high consumer properties - balanced composition, biological value.
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