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vol. 15, nr. 1 (2010)
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Influence of moisture content of cereal grains on extrusion process
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Stanisław Skonecki,, Janusz Laskowski
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Department of Food Industry Machinery Operation, University of Life Sciences in Lublin ul. Doświadczalna 44, 20-236 Lublin |
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vol. 15 (2010), nr. 1,
pp. 155-165
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abstract:
The paper presents the results of a study on the influence of moisture on energy requirements in the process of extrusion and on the index of material susceptibility to compaction and agglomerates quality, for grain of corn, oats and wheat. The results showed that energy requirements at the particular stages of extrusion depend both on moisture and on the species of cereal grains. It was found that with increase in moisture there is a decrease in the work of compression, work of extrusion and in the value of the index characterising the susceptibility of the material to compaction. Higher level of moisture has a positive effect on agglomeration ability and, contrary, negative one on the strength of agglomerates and their quality.
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keywords:
extrusion parameters, corn, oats, wheat, moisture
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original in:
Polish
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