CHANGE IN TENSILE STRENGTH OF GRAIN EXTRUDATES UNDER DIFFERENT EXTRUSION CONDITIONS

Abstract

The article considered the influence of the technological parameters of extrusion (temperature, moisture content of the dough and the speed of rotation of the screw) on the final indicators of extruded mixtures (tensile strength of the extrudate). A single-screw laboratory extruder EK-40 (screw diameter 40 mm, die diameter 3 mm) was used for the research. Statistical processing of the experiment was performed using a combined rotatable response surface plan. The factors influencing the extrusion parameters were used as independent factors: process temperature (T), dough moisture (W), screw rotation speed (N). The response variable was the tensile strength (BSI). The interaction between the moisture content of the dough and the speed of rotation of the screw significantly influenced the tensile strength of mix 1. High values of the extrudate tensile strength, for mix 2, were observed at low humidity and extreme (low and high) process temperatures.