EFFECT OF DIE HOLE DIAMETER IN THE EXTRUDER ON ENERGY CONSUMPTION AND QUALITY INDICES OF MAIZE-BUCKWHEAT EXTRUDATE
 
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Pol. J. Food Nutr. Sci. 2007;57(Special issue 2A):53–56
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ABSTRACT
There are presented results of investigations on the effect of die hole diameter in the extruder on energy consumption and extrudate quality indices: volumetric expansion ratio, water absorption index (WAI), and water solubility index (WSI). A mixture of maize and buckwheat grit was extruded in a single-screw extruder KZM-2 equipped with two exchangeable dies of various outlet holes: 12 and 14 mm. The content of buckwheat grit in the mixture was adjusted to: 15, 30, 45, 60, and 100%. It was found that a decrease in the die hole diameter caused an increase in specific energy consumption of the process, but also an improvement in quality indices of the extrudate (expansion ratio, WAI and WSI), possibly due to increased residence time of raw material inside the extruder and better mixing inside the machine.
ISSN:1230-0322