1. bookVolume 20 (2016): Issue 2 (July 2016)
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12 Mar 2016
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access type Open Access

Energy Consumption during Produciton of Corn Extrudates in Relation to the Process Parameters

Published Online: 02 Aug 2016
Page range: 125 - 131
Received: 01 Oct 2015
Accepted: 01 Mar 2016
Journal Details
License
Format
Journal
First Published
12 Mar 2016
Publication timeframe
4 times per year
Languages
English

The objective of the paper was to determine the impact of the rotational screw speed and the level of moisture of raw material on the efficiency and energy consumption of the extrusion-cooking process. Measurement of the extrusion-cooking process efficiency (Q) was carried out through determination of the extrudates mass and energy consumption was determined with the use of a specific mechanical energy (SME). Based on the research results it was found out that the factor which significantly decides on the measured values was a rotational screw speed. Along with the increase of this parameter the energy consumption and extrusion-cooking process efficiency increased during processing of corn grits. Extrusion-cooking process efficiency depended also on the level of moisture of raw material. At lower moisture of raw material the efficiency decreased along with the increase of the screw speed and above 18% of the moisture level it increased. Reverse relation was reported during testing the energy consumption of the extrusion-cooking process.

Keywords

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