<abstract xmlns="http://www.w3.org/1999/xhtml"><p>The aim of the research was to determine the effect of extrusion conditions (various moisture content of raw materials and screw rotation speed), as well as the effect of recipe composition on the process efficiency and the energy consumption during treatment of potato and multigrain products. The efficiency of the extrusion process (Q) was determined by the mass of the product obtained at a given time for all prepared raw material mixtures and the process parameters used, while the specific mechanical energy demand was determined using the SME index. The obtained results allow to conclude that the level of raw materials moisture content had a greater impact on the efficiency and energy consumption of the extrusion process than the variable screw speed during the treatment. The efficiency of the process increased with the increasing moisture of the tested compositions, while a decrease in the requirements of SME was observed. The use of differentiated raw material compositions also influenced the Q and SME values determined during the tests.</p></abstract>

The aim of the research was to determine the effect of extrusion conditions (various moisture content of raw materials and screw rotation speed), as well as the effect of recipe composition on the process efficiency and the energy consumption during treatment of potato and multigrain products. The efficiency of the extrusion process (Q) was determined by the mass of the product obtained at a given time for all prepared raw material mixtures and the process parameters used, while the specific mechanical energy demand was determined using the SME index. The obtained results allow to conclude that the level of raw materials moisture content had a greater impact on the efficiency and energy consumption of the extrusion process than the variable screw speed during the treatment. The efficiency of the process increased with the increasing moisture of the tested compositions, while a decrease in the requirements of SME was observed. The use of differentiated raw material compositions also influenced the Q and SME values determined during the tests.

Process Efficiency and Energy Consumption During the Extrusion of Potato and Multigrain Formulations

Department of Thermal Technology and Food Process Engineering

Agricultural Engineering

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

The aim of the research was to determine the effect of extrusion conditions (various moisture content of raw materials and screw rotation speed), as well as...

Process Efficiency and Energy Consumption During the Extrusion of Potato and Multigrain Formulations

Online veröffentlicht: 20. Juli 2018

Seitenbereich: 49 - 57

Eingereicht: 01. Apr. 2018

Akzeptiert: 01. Juni 2018

DOI: https://doi.org/10.1515/agriceng-2018-0015

Schlüsselwörter
extrusion, pellets, extrudate, multigrain, efficiency, SME

© 2018 Arkadiusz Matysiak et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Process Efficiency and Energy Consumption During the Extrusion of Potato and Multigrain Formulations

Online veröffentlicht: 20. Juli 2018

Seitenbereich: 49 - 57

Eingereicht: 01. Apr. 2018

Akzeptiert: 01. Juni 2018

DOI: https://doi.org/10.1515/agriceng-2018-0015

Schlüsselwörterextrusion, pellets, extrudate, multigrain, efficiency, SME

© 2018 Arkadiusz Matysiak et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Schlüsselwörter
extrusion, pellets, extrudate, multigrain, efficiency, SME