Effect of Humidity of Poly-Cereal Flour Mixture and Screw Rotation Rate on Efficiency of Extrusion Process

Autor/inn/en	Ospanov, ?bdymanap ?.; Muslimov, Nurzhan Zh.; Timurbekova, ?igul ?.; Jumabekova, Gulnar? B.
Titel	Effect of Humidity of Poly-Cereal Flour Mixture and Screw Rotation Rate on Efficiency of Extrusion Process
Quelle	In: International Journal of Environmental and Science Education, 11 (2016) 17, S.10155-10162 (8 Seiten) PDF als Volltext kostenfreie Datei Verfügbarkeit
Sprache	englisch
Dokumenttyp	gedruckt; online; Zeitschriftenaufsatz
ISSN	1306-3065
Schlagwörter	Food; Industry; Manufacturing; Equipment; Graphs; Motion; Foreign Countries; Kazakhstan + Suchen Sie Ihr Suchwort? Lebensmittel; Industrie; Herstellung; Grafische Darstellung; Bewegungsablauf; Ausland; Kasachstan
Abstract	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. (As Provided).
Anmerkungen	LOOK Academic Publishers. Knobbelzwaansingel 211 Den Haag 2496LN, Netherlands. Tel: 31-20-217-0912; e-mail: editor@lookacademy.nl; Web site: http://www.ijese.net
Erfasst von	ERIC (Education Resources Information Center), Washington, DC
Update	2020/1/01