The extrusion process of poly-cereal mixtures: study and calculation of the main parameters
Ospanov A. Timurbekova A. Muslimov N. Almaganbetova A. Zhalеlov D.
2022HACCP Consulting
Potravinarstvo Slovak Journal of Food Sciences
2022#16645 - 655 pp.
Theoretical prerequisites for the extrusion of bulk components for the production of high-readiness products have been developed, which formed the basis for calculating and optimizing the main technological parameters of the extrusion process. It has been experimentally confirmed: firstly, the design parameters of the extruder and the initial humidity of the poly-cereal mixture have the greatest influence on the melt pressure of the product; secondly, the geometric characteristics of the working body, the frequency (speed) of the screw rotation and the pressure of the product maximally affect the temperature in the pre-matrix zone of the extruder. It was found that an increase in the rotation speed of the working organ (screw) from 80 to 250 min-1 leads to the highest value of the optimization criterion – the energy value of a poly-cereal food product of a high degree of readiness, respectively, for the poly-cereal mixture Fitness – 332.34 kcal and the poly-cereal mixture Health – 334.09 kcal
Calculation , Extrudate , Extrusion , Poly-cereal , Technological parameters
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Kazakh National Agrarian Research University, Faculty of Technology and Bioresources, Department of food technology and safety, Аvenue of Abay,8, Almaty, 050010, Kazakhstan
Astana branch of the Kazakh Research Institute of Processing and Food Industry, Nur-Sultan, Kazakhstan
Kazakh National Agrarian Research University
Astana branch of the Kazakh Research Institute of Processing and Food Industry
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