Process Efficiency and Energy Consumption During the Extrusion of Potato and Multigrain Formulations
Author:
Matysiak Arkadiusz1, Wójtowicz Agnieszka2, Oniszczuk Tomasz1
Affiliation:
1. POL-FOODS Sp. z o.o. , Prostki , Poland 2. Department of Thermal Technology and Food Process Engineering , University of Life Sciences in Lublin , Poland
Abstract
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.
Publisher
Walter de Gruyter GmbH
Subject
Agricultural and Biological Sciences (miscellaneous),Environmental Engineering
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