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The proposed production lines extrudates given food value (US Pat. RF
number 2302337) have been implemented conceptual provisions on effective
resource conservation.
KEY FINDINGS, RESULTS AND RECOMMENDATIONS OF
INDUSTRY
1. Formulated the conceptual principles of the creation of highly extrusion
technologies aimed at the intensification of the process and the rational use of
material and energy resources, which is achieved by modeling and optimization
of promising designs single- and twin-screw extruders.
The recommendations on the scientific-practical achievement of improving
the extrusion process starch raw material in view of its specific properties.
2. Determine the strategic directions for the use of starch-to organic
products, together with non-traditional sources of raw materials.
3. The method of capillary viscometers investigated rheological properties
of model food mixtures.
It was found that the food environment melt exhibits the properties of a
viscous pseudoplastic fluid and rheological model of the flow during extrusion it
can be characterized by a generalized power equation.
The dependences of rheological (viscosity) properties of the investigated
food mixture from its humidity and temperature, allowing to adjust the course of
the extrusion process in accordance with the requirements of product quality.
The maximum strain rate at which you can get good quality extrudate - 10. . 20
to "1, which corresponds to the top portion of the smooth transition to the
destroyed structure. The results of the rheological studies were used to develop
mathematical models for the extrusion process.
4. Define rational technological modes of process, achieves an optimal
balance of performance and specific quality extruded (potato, cereal, bread)
sticks. Presents a graph of impact extrusion process on its energy efficiency and
quality of the finished product in the form of engineering nomograms.
We obtained the following rational modes of single screw extrusion
process: the temperature of the mixture to the matrix - 433. . 453 0K, the angular
velocity of the screw - 4.95. . . 6.28 0C'1, humidity - 12. . 16 %, mass fraction of
additives PtDAs - 3. SOM 5 %-15 %; twin screw extrusion: temperature of the
mixture before the template area - 433. . 443 0K, the angular speed of the screws
- 5.23. . . 7.85 s "1, a mixture moisture content - 13 to 15 %, buckwheat and
soybean ratio - 5...1.
5. The main regularities of heat - and mass transfer during extrusion of
functional foods: 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. The dependences of the thermodynamic characteristics -
pressure and temperature of the product in the area before the matrix single -
and twin-screw extruders, as well as the coefficient of swelling of the extrudate
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