INFLUENCE OF DESIGN PARAMETERS OF THE EXTRUDER MATRIX ON ENERGY CONSUMPTION AND QUALITY INDICATORS OF CORN-BUCKWHEAT EXTRUDATE

Abstract

The article presents the results of studies of the effect of the diameter of the extruder die hole on energy consumption and extrudate quality indicators: coefficient of volumetric expansion, water absorption index and water solubility index. A mixture of corn and buckwheat groats was extruded on a single-screw extruder EK-40, equipped with two replaceable dies with different outlet openings: 12 and 14 mm. The content of buckwheat groats in the mixture was regulated: 15, 30, 45, 60 and 100%. It was found that a decrease in the diameter of the die hole leads to an increase in the specific energy consumption of the process, as well as to an improvement in the quality indicators of the extrudate (expansion ratio, water absorption index and water solubility index), possibly due to an increase in the residence time of the raw materials inside the extruder and better mixing inside the machine.