IMPROVING THE WORKING PROCESS OF THE EXTRUDER BASED ON THE ANALYSIS OF ITS STRUCTURAL MODEL

Abstract

A promising direction of modernization of extruders used for processing raw materials of plant origin is the thermal vacuum effect on the finished product when it exits the die of the machine. Theoretical and experimental studies of the mechanism of formation of capillary-porous structure of extrudates in a machine with a vacuum chamber have shown that such an impact on the product eliminates the problems inherent in the «classical» extrusion and there are prospects for further improvement of the design of extruders based on the thermal vacuum effect in its working process. The article is based on the structural-functional approach to the extruder with a vacuum chamber of the proposed structural model of its working process and, on the basis of its analysis, formulated a technical solution that provides increased efficiency to the object of research. The obtained data allow us to recommend a two-stage impact on the extrudate, carried out with the help of two sequentially installed vacuum chambers with a decrease in pressure during the movement of the processed raw materials.