Effect of Humidity of Poly-Cereal Flour Mixture and Screw Rotation Rate on Efficiency of Extrusion ProcessReportar como inadecuado




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International Journal of Environmental and Science Education, v11 n17 p10155-10162 2016

The food industry is an important constituent of a country's economy, which provides the population with food. The development of the food industry and the supply of food products to the entire population requires improving food-manufacturing technologies, such as the process for production of extruded poly-cereal food products using high-temperature extrusion. Experimental production of extruded poly-cereal food products of high degree of preparation was carried out using an industrial extruder equipped with an automatic control board. Following the results of study of extrusion of poly-cereal flour mixture on commercial twin-screw extruder dependencies of parameters, defining efficiency of the process, on variable value of rotation rate of the extruder screw, n (min-1) and humidity of extruded poly-cereal flour mixture, W (%). Received dependencies adequately describe poly-cereal mixture extrusion process management. The results of the research have practical significance when improving the scheme of manufacturing of poly-cereal products of high degree of preparation.

Descriptors: Food, Industry, Manufacturing, Equipment, Graphs, Motion, Foreign Countries

LOOK Academic Publishers. Knobbelzwaansingel 211 Den Haag 2496LN, Netherlands. Tel: 31-20-217-0912; e-mail: editor[at]lookacademy.nl; Web site: http://www.ijese.net





Autor: Ospanov, ?bdymanap ?.; Muslimov, Nurzhan Zh.; Timurbekova, ?igul ?.; Jumabekova, Gulnar? B.

Fuente: https://eric.ed.gov/?q=a&ft=on&ff1=dtySince_1992&pg=3978&id=EJ1119343







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