THE PARAMETERS OF THE EXTRUSION FOOD TECHNOLOGY ON THE BASIS OF THERMAL EFFECT

Abstract

Based on the analysis of papers on various aspects of extrusion technology in food production, the material presented, indicating the prospects of a new method of influence on you-walking from the die of the extruder the product. The basic classification signs of some PI-sevich technologies based on the use of this method, as well as their parameters and numeric values. It is concluded that further development of the technology of extrusion processing of vegetable raw materials of origin with high water content is possible due to the synergetic effect from the joint action of the working pressure in the vacuum chamber of the machine, extract it product under reduced pressure for a specific time and area of the evaporated surface (length) of particles of the product.