Technology, energy, agriculture transport AIC

Dmytro Kondratyuk –  PhD, Associate Professor of the Department of Agroengineering and Technical Services of the Vinnytsia National Agrarian University (3, Solnyshchaya St., Vinnitsa, Ukraine, 21008).
Victor Dmitrenko – Research Fellow, Potato Institute of UAAS (st. Chkalova, 22, Nemeshaevo, Kiev region, 07853)

The processing of feed by extrusion improves the level of absorption by animals. In the extruder, due to frictional forces, the grain mass is heated to a temperature of 120 ... 150 ° C and acquires thermoplastic properties. Due to the transition of the heated mass from the high-pressure zone to the atmospheric zone, adiabatic expansion occurs, as a result of which the volume of the extrudate increases due to the destruction of the granular structure of starch at the cellular level. The extrudate acquires a microporous structure, which contributes to a more complete absorption of nutrients by the animal body. The purpose of the work is to determine the rational values of the factors that most significantly influence the extrusion process and to evaluate the degree of their influence on the extrusion index of the grain mixture of cereals.  The studies were performed using a sample of the model extruder section structure, the coils of the screw extruder can oscillate along its axis.  A blend of corn, barley and winter wheat in a 5: 3: 2 ratio was used as the study object.  The effect of the extruder parameters and modes on the extrudate expansion index was studied using the multivariate experiment planning method.  The extrudate expansion index was defined as the ratio of the extrudate diameter to the diameter of the die.  To study the process, the following factors were selected that most significantly influence the extrusion process and the extrudate expansion index: die diameter X1 (d, mm), relative humidity of the grain mixture X2 (W,%) and temperature of the extrusion process X3 (T, 0C).  The levels of variation of the factors were as follows (initially recorded the zero level of factors, and after the interval of variation): X1 (6; 2 mm), X2 (16; 4%) and X3 (135; 25 0C).  As a result of the conducted researches the following rational parameters and modes of operation of the extruder were established: diameter of die d = 4.9… 5.9 mm; humidity of grain mixture W = 17,7… 20%; the temperature of the extrusion process T = 140… 145 0C, and a die diameter of 4.9 ... 5, 9mm.

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