Open AccessIncreasing the efficiency of the extruder in producing sunflower cake
Author(s) -
И Е Припоров
Publication year - 2022
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/954/1/012063
Subject(s) - plastics extrusion , sunflower , extrusion , materials science , sunflower oil , response surface methodology , design of experiments , mechanical engineering , process engineering , mathematics , composite material , engineering , chemistry , statistics , food science , combinatorics
The purpose of the research is to reduce the specific energy consumption of extruders in the protein feed preparation, namely a sunflower cake, and at the same time to increase productivity without product quality deterioration. The research objective is to develop a mathematical model that describes the performance of the improved extruder. As a result of the experimental and theoretical studies using experiment design methods, a mathematical model of the sunflower cake obtainment process was designed, it describes the performance of the improved extruder. The analysis of two-dimensional sections of the combination of X 1 - X 2 factors shows the nature of the response surface of an ellipsoid shape, X 1 - X 3 , X 2 - X 3 are of a paraboloid, and the centers of the experiment are located in the investigated area, which allow determining rational parameters for combinations of these factors. As a result of a multifactorial experiment, the optimal values of the factors were determined: the mixture temperature at the exit from the extrusion auger of the matrix is 133.67 °C, the extrusion auger winding pitch is 7.58 mm, the area of the discharge hole of the matrix die is 323.89 mm 2 . With a combination of factor optimal values, it is possible to obtain high-quality sunflower cake with the highest extruder capacity, which is 0.87 t/h.