Dependences of the properties of barley extrudates on the controlled processing parameters | Зависимости свойств экструдатов из ячменя от регулируемых параметров обработки
2020
Frolov D.I. | Lukyanova E.A.
The article examines the dependence of the specific mechanical energy and physical properties of barley extrudates (expansion coefficient, bulk density and hardness) on the adjustable parameters of extrusion processing (temperature at the exit from the die 120-150 ° C, raw material moisture 20-24% and screw rotation speed 260- 340 rpm). The response surface methodology was used as a statistical method. A second-order polynomial regression model was used as a model for fitting experimental data. The temperature at the outlet of the die and the moisture content of the raw materials, as well as the interaction between them, were the factors that most influenced the characteristics of the product. A significant correlation was found between hardness and bulk density, hardness and expansion coefficient, bulk density and expansion coefficient for barley extrudates. High temperature at the die outlet, low humidity and medium to high screw speed were determined to be optimal characteristics.
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