THE EFFECT OF EXTRUSION AND FORMULATION ON ENERGY CONSUMPTION IN THE PRODUCTION OF GLUTEN-FREE PRODUCTS

Abstract

The article examines the effect of extrusion processing and formulation composition on process efficiency and energy consumption in the production of gluten-free products from rice and legumes. During the study, various extrusion parameters were studied, such as the moisture content in the raw material (28-32%) and the screw rotation speed (60-100 rpm). The results showed that the screw speed has a significant impact on production performance: process efficiency (Q) ranged from 10.56 to 16.8 kg/h, and energy consumption (SME) from 0.14 to 0.35 kWh/kg. With an increase in the moisture content of the raw materials, the efficiency process increased, while energy consumption decreased. The effect of the formulation on the process parameters was minimal, with a range of Q values from 12.00 to 12.96 kg/h and an SME from 0.25 to 0.27 kWh/kg. The data obtained can be used to optimize production processes in the food industry aimed at producing gluten-free products with minimal energy consumption.