INFLUENCE OF THE PARAMETERS OF THE EXTRUSION PROCESS ON THE WATER ABSORPTION CAPACITY OF GRAIN EXTRUDATES

Abstract

The article investigated the influence of temperature, moisture content of the dough and the speed of rotation of the screw on the water absorption capacity of extruded mixtures. All extrusion experiments were carried out using a single-screw laboratory extruder EK-40 (screw diameter 40 mm) using a die with a diameter of 3 mm. Statistical processing of the experiment was performed using the response surface plan. As independent factors, such factors influencing the extrusion parameters as: process temperature, dough moisture, screw rotation speed were used. Linear components largely explain most of the changes in the water absorption index. The greatest variability was explained by the process temperature for mix 1. The moisture content of the dough was the largest number of variations for mixes 2 and 3. The maximum predicted values of the water absorption index were obtained at low levels of moisture in the test.