<abstract xmlns="http://www.w3.org/1999/xhtml"><p>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.</p></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.

Process Efficiency and Energy Consumption During the Extrusion of Potato and Multigrain Formulations

Department of Thermal Technology and Food Process Engineering

Agricultural Engineering

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

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...

Process Efficiency and Energy Consumption During the Extrusion of Potato and Multigrain Formulations

Published Online: Jul 20, 2018

Page range: 49 - 57

Received: Apr 01, 2018

Accepted: Jun 01, 2018

DOI: https://doi.org/10.1515/agriceng-2018-0015

Keywords
extrusion, pellets, extrudate, multigrain, efficiency, SME

© 2018 Arkadiusz Matysiak et al., published by Sciendo

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

Process Efficiency and Energy Consumption During the Extrusion of Potato and Multigrain Formulations

Published Online: Jul 20, 2018

Page range: 49 - 57

Received: Apr 01, 2018

Accepted: Jun 01, 2018

DOI: https://doi.org/10.1515/agriceng-2018-0015

Keywordsextrusion, pellets, extrudate, multigrain, efficiency, SME

© 2018 Arkadiusz Matysiak et al., published by Sciendo

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

Keywords
extrusion, pellets, extrudate, multigrain, efficiency, SME