CLASSIFICATION OF ENERGY-SAVING UNITS FOR THERMAL VACUUM EXTRUSION OF AGRICULTURAL RAW MATERIALS

Abstract

The urgency of developing energy-saving units for thermovacuum extrusion of agricultural raw materials is due to the extreme energy intensity of classical extrusion, in which the conversion of electrical energy into thermal energy is carried out under conditions that are not advantageous from the point of view of thermodynamics. Based on the analysis of the design and technological scheme of one of the energy-saving extruders developed by the authors, classification features are systematized that may be useful to justify further improvement of the technology and means of mechanization of thermal vacuum processing of food raw materials, as well as by-products of agricultural production.