ANALYSIS OF THE STRUCTURAL MODEL OF AN ENERGY-SAVING UNIT FOR THERMAL VACUUM PROCESSING OF FOOD RAW MATERIALS

Abstract

The article presents the results of the analysis of the structural model of an energy-saving unit for the extrusion processing of raw materials, in which it is proposed to replace the screw working body with a screw pump. In the proposed design of the unit, the screw pump performs the function of a screw only in part of the source of increased pressure of raw materials moved along the inner path of the extruder. Heating of the processed raw materials in the unit is carried out using an induction or dielectric heater, which, in comparison with serial extruders, can significantly reduce the specific energy costs for the implementation of the workflow of such equipment. The detailed conclusions on the analysis of the model allow us to systematize the tasks for further work related to the modernization of equipment for thermal vacuum processing of food raw materials.