EFFECT OF DIE HOLE DIAMETER IN THE EXTRUDER ON ENERGY CONSUMPTION AND QUALITY INDICES OF MAIZE-BUCKWHEAT EXTRUDATE

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.

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.