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from the parameters of the process, which made it possible to develop a science-
based modes of hot extrusion and to create high-quality multifunctional food
balanced composition. In this case the unit cost of electricity for carrying out the
process is in the range of 0.17. . . 0.22 kW-h/kg.
The analytical expressions, allowing to calculate the amplitude of the
temperature fluctuations and the pressure of the extrudate; offered original
conceptual approaches to stabilize the basic thermodynamic parameters of the
process, forming the strategy of rational production of high quality food products
implemented in the developed designs extruders.
6. A mathematical complex extrusion process, including mathematical
models of viscous food media in the form of a matrix channel, before the matrix
and metering zones of the extruder working chamber, which allows with
sufficient accuracy (± 14 %) to calculate the velocity and pressure fields
(temperatures), the product melt.
7. The influence of the main regime parameters on the formation
mechanism of microstructure of extrudates using scanning electron microscopy,
to analyze which assumptions were made about the nature occurring during the
extrusion process.
8. developed new rational methods of production of extruded products with
programmable starch properties through the use of raw materials with food
additives; we studied the quality indicators of the extruded rods with the
assessment of their consumer data.
These products have a high biological, food and energy value (cereals -
1544.2 kJ/100 g, bread-1412.0 kJ/100 g and potato sticks - 1514.1 kJ/100 g),
good consumer properties, which feature is the presence in the greater protein
content compared to the original main raw material, including essential amino
acids, and a number of important for the successful functioning of the human
organism minerals such as potassium, phosphorus, and iron.
Due to the consumption of 100 g of crunchy breadsticks met daily demand
for basic materials in %: Protein-11.2, carbohydrates-16.8, dietary fiber-5.9,
iron-23.6, vitamins on average-11; corn sticks,% - protein 29.7, carbohydrates-
12.6, minerals-7.6, and crispy potato sticks-protein-16.0, carbohydrates-16.5,
minerals-15.7 and vitamin C -179.3.
9. The methodology of calculation of the system-aided design perspective
extrusion equipment for the implementation of new production methods with a
high degree of efficiency.
10. Develop original design one - and multi-screw extruders and methods
of automatic control process for its intensification and stabilization of different
processing modes bio raw materials and getting ready to eat high-quality food.
The expected positive economic effect on the industrial implementation of
the proposed design solutions.
Production testing methods for producing extruded rods at JSC "Liski-
Bread" (Liski, Voronezh region), JSC "Gryazinsky Food Factory" (Mr. Dirt,
208