Optimization of the sunflower seeds extrusion process in obtaining sunflower cake

Abstract

Abstract One of the promising directions is the use of the design of the extruder working bodies, where the implemented method of compaction, movement with the timely withdrawal of sunflower cake in a bulk form, is applied. Based on the results of experimental studies using the planning method, a mathematical model of the extrusion process was obtained, which describes the specific energy consumption of the extruder in obtaining sunflower cake. The centerpoints of the experiment are located in the study area, which makes it possible to establish the optimal parameters of the factors for their various combinations. The analysis of two-dimensional sections in interaction with each other makes it possible to determine the optimal values of all the factors under study: the material temperature at the exit - t = 133.67 °C; the extrusion auger winding pitch - h = 7.58 mm; the matrix die hole area - S = 323,89 mm2. With these values of the factors, the minimum specific energy consumption of the improved extruder E = 69.06 kW-h/t compared to serial ones is ensured due to the implementation of the intake and the extrusion augers connected in sequence in the form of a catenoid. This includes the joints of the sections in the form of a parabola according to the normal distribution law, the tops of the conical head in the form of a parabola, which shows that the material is not damaged when leaving the conical head, and affects its mass and density.