Effect of Humidity of Poly-Cereal Flour Mixture and Screw Rotation Rate on Efficiency of Extrusion Process

The food industry is an important constituent of a country's economy, which provides the population with food. The development of the food industry and the supply of food products to the entire population requires improving food-manufacturing technologies, such as the process for production of extruded poly-cereal food products using high-temperature extrusion. Experimental production of extruded poly-cereal food products of high degree of preparation was carried out using an industrial extruder equipped with an automatic control board. Following the results of study of extrusion of poly-cereal flour mixture on commercial twin-screw extruder dependencies of parameters, defining efficiency of the process, on variable value of rotation rate of the extruder screw, n (min-1) and humidity of extruded poly-cereal flour mixture, W (%). Received dependencies adequately describe poly-cereal mixture extrusion process management. The results of the research have practical significance when improving the scheme of manufacturing of poly-cereal products of high degree of preparation.