ON THE ISSUE OF EXPANDING THE CLASSIFICATION FEATURES OF TECHNOLOGY AND EQUIPMENT FOR THERMAL VACUUM EXTRUSION OF FOOD RAW MATERIALS

Abstract

The relevance of improving classical extrusion is due to its high energy consumption and possible negative consequences during the processing of certain types of food raw materials. Thermovacuum extrusion is the next step in the evolution of classical extrusion, allowing for the production of premium-level products from relatively cheap plant-based raw materials while maintaining their high quality. The classification presented in this work reflects the current information on both the technical and technological aspects of thermovacuum extrusion of food raw materials. Based on this, the main advantages and disadvantages of this type of impact on agricultural raw materials have been formulated, and the direction for improving the technical means for implementing this technology has been justified.