EVALUATION OF SOME PARAMETERS OF AN ENERGY-SAVING EXTRUDER

Abstract

The paper presents one of the variants of the design and technological scheme of the extruder, which allows energy-saving thermal vacuum processing of vegetable raw materials. Theoretical dependences are proposed that allow analyzing the effect of the thermal vacuum effect on the parameters of water vapor removed from the inter-wall space of the loading chamber of the upgraded extruder. The relation of the coefficient that takes into account the effect of the thermal vacuum effect in an autogenic single-screw extruder on other significant technical and technological indicators of the machine is shown.