<abstract xmlns="http://www.w3.org/1999/xhtml"><p>The objective of the paper was to determine the impact of the rotational screw speed and the level of moisture of raw material on the efficiency and energy consumption of the extrusion-cooking process. Measurement of the extrusion-cooking process efficiency (<italic>Q</italic>) was carried out through determination of the extrudates mass and energy consumption was determined with the use of a specific mechanical energy (SME). Based on the research results it was found out that the factor which significantly decides on the measured values was a rotational screw speed. Along with the increase of this parameter the energy consumption and extrusion-cooking process efficiency increased during processing of corn grits. Extrusion-cooking process efficiency depended also on the level of moisture of raw material. At lower moisture of raw material the efficiency decreased along with the increase of the screw speed and above 18% of the moisture level it increased. Reverse relation was reported during testing the energy consumption of the extrusion-cooking process.</p></abstract>

The objective of the paper was to determine the impact of the rotational screw speed and the level of moisture of raw material on the efficiency and energy consumption of the extrusion-cooking process. Measurement of the extrusion-cooking process efficiency (Q) was carried out through determination of the extrudates mass and energy consumption was determined with the use of a specific mechanical energy (SME). Based on the research results it was found out that the factor which significantly decides on the measured values was a rotational screw speed. Along with the increase of this parameter the energy consumption and extrusion-cooking process efficiency increased during processing of corn grits. Extrusion-cooking process efficiency depended also on the level of moisture of raw material. At lower moisture of raw material the efficiency decreased along with the increase of the screw speed and above 18% of the moisture level it increased. Reverse relation was reported during testing the energy consumption of the extrusion-cooking process.

Energy Consumption during Produciton of Corn Extrudates in Relation to the Process Parameters

Department of Process Engineering, University of Life Sciences in Lublin

Agricultural Engineering

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

The objective of the paper was to determine the impact of the rotational screw speed and the level of moisture of raw material on the efficiency and energy...

Energy Consumption during Produciton of Corn Extrudates in Relation to the Process Parameters

Publié en ligne: 02 août 2016

Pages: 125 - 131

Reçu: 01 oct. 2015

Accepté: 01 mars 2016

DOI: https://doi.org/10.1515/agriceng-2016-0034

Mots clés
extrusion-cooking, corn gruels, SME, process efficiency

© 2016 Magdalena Kręcisz, published by De Gruyter Open

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

Energy Consumption during Produciton of Corn Extrudates in Relation to the Process Parameters

Publié en ligne: 02 août 2016

Pages: 125 - 131

Reçu: 01 oct. 2015

Accepté: 01 mars 2016

DOI: https://doi.org/10.1515/agriceng-2016-0034

Mots clésextrusion-cooking, corn gruels, SME, process efficiency

© 2016 Magdalena Kręcisz, published by De Gruyter Open

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

Mots clés
extrusion-cooking, corn gruels, SME, process efficiency