Technology of sunflower cake preparation

Abstract

Abstract For the production of sunflower cake, various technologies, which need to be improved, are used; it will increase the nutritional value of the feed which is a topical problem. To make possible the quality assessment of the protein feed, when it is prepared with components from piles of sunflower seeds in real time, the process is carried out by using multimedia devices at the stage of clearing the pile of sunflower seeds, as well as milling the prepared feed. The uniform-pitch screw value of a serial extruder is directly proportional to the first winding pitch and inversely proportional to the number of winds. By increasing the flight screw constant number, the winding pitch decreases and the processed material becomes compact. Reduction of the winding pitch aliquot to the screw is carried out exponentially. The compression ratio of sunflower seed components to obtain protein feed of a cake form with a winding pitch decrease aliquot depends on the design parameters of the extruder screw, which enables to regulate the technological process of its preparation in crumbly and granular forms. It depends on the screw winding pitch with its number, and by increasing the screw winding pitch the compression ratio is decreased, and contrariwise, with decreasing screw winding pitch the compression ratio of the processed material (sunflower cake) is increased.