СИСТЕМНЫЙ ПОДХОД К РАЗРАБОТКЕ ЭКСТРУДЕРА ДЛЯ ТЕРМОВАКУУМНОЙ ОБРАБОТКИ
            ЭКСТРУДАТА

A. A. Kurochkin

A SYSTEMATIC APPROACH TO THE DEVELOPMENT OF THE EXTRUDER FOR THERMAL PROCESSING OF THE EXTRUDATE

Authors

A. A. Kurochkin Penza State Technological University

Keywords:

the porous structure, starch, moisture, extrudate extrusion, draw plate matrix, the index of expansion, thermal

Abstract

The paper presents a systematic data on the theoretical rationale for the development of the extruder for processing of agricultural raw materials, along with allowing the extrusion to perform thermal vacuum drying the obtained product.

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pdf (Русский)

Published

2014-12-11

Issue

Vol. 1 No. 4 (2014)

Section

TECHNOLOGY EQUIPMENT OF FOOD PRODUCTION

License

This work is licensed under a Creative Commons Attribution 4.0 International License.

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