EFFICIENCY AND ENERGY CONSUMPTION IN THE PROCESS OF MANUFACTURE OF CORN EXTRUDES

Abstract

The aim of the work was to determine the effect of the screw rotation speed and the level of moisture of the raw material on the efficiency and energy intensity of the extrusion cooking process. The measurement of the efficiency of the extrusion process was carried out by determining the mass of the extrudates, and the energy consumption was determined using the specific mechanical energy. Based on the results of the research, it turned out that the factor that significantly influences the measured values was the screw rotation speed. Along with the increase of this parameter, energy consumption and efficiency of the extrusion-cooking process during the processing of corn grits increase. The efficiency of the extrusion process also depended on the moisture level of the raw materials. At lower raw material humidity, the efficiency decreased with increasing screw speed and increased at a humidity level above 18%.