THE QUESTION OF THE EFFECT OF INCREASING DECOMPRESSION IN THE WORKFLOW A SINGLE SCREW EXTRUDER

Authors

  • A. A. Kurochkin Penza State Technological University
  • D. I. Frolov Penza State Technological University

Keywords:

starch extrudate, wheat, compression effect extruder vacuum chamber

Abstract

The results of experimental studies evaluating the effect of the intensity of the decompression in the workflow a single screw extruder. It is shown that a part of the thermal component of the destruction effect on the treated raw starch can be replaced by the decompression caused extrudate output from the high-pressure path of the machine in a low pressure area outside. The mathematical model that allows to predict and analyze the content of dextrins in the extrudate, depending on the temperature in the die zone of the machine screw and the pressure in the vacuum chamber upgraded extruder.

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Published

2015-11-11

Issue

Vol. 2 No. 3 (2015)

Section

TECHNOLOGY EQUIPMENT OF FOOD PRODUCTION

License

Copyright (c) 2015 A. A. Kurochkin, D. I. Frolov

Creative Commons License

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

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