Uman NUH | today: 05/18/2019

Effect of different concentrations of vegetable components on the process of extrusion of corn

Author(s) Chapovalenko O.I., Doctor of Engineering, ,
Ulyanych I.F., Postgraduate, , Uman National University of Horticulture, Ukraine
Category The Agronomy
year 2013 issue Випуск №82. Частина 1
pages 179-185 index UDK 664.784:935.1.001.73
DOI
Abstract The results of studies on the effect on the quality parameters of extruded corn depending on the content of vegetable components, in particular, beet and carrot. In the process of extrusion processing of a mixture of maize with vegetable components significantly reduces mass share of moisture, which contributes to preservation and rational use for forage. It is proved that the concentration of additives affects physical and processing properties of extrudate. So, when components concentration of 2.5% the swelling degree, depending on the concentration of the component was 8,43 – 8,49 ml/g. The increase of the concentration of vegetable roots up to 10% contributed to reduce the ratio to 7,40 – 7,77%, while the increase to 15% caused a decrease of the degree of swelling up to 6,07 – 6,65%. Extrusion of pure corn requires more electric power than a mixture of vegetable roots. The optimal concentration of vegetable component in extruded feed is 5 – 10%. In this concentration is observed a decrease of energy consumption up to 15% and physical and technological indicators are improved. Studies showed that the most power consumpting is the preparation of fodder with the content of vegetables to 22.5%. Adding vegetables to the grain of corn reduces the unit cost of energy consumption on the extrusion process. The optimum ratio of grain and vegetable components is set.
Key words extruder, foodmixture, corn, beet, carrot, moisture content, bulk density, swelling, angle of repose, coefficient of expansion.
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