Abstract
The purpose of the research is to reduce the specific energy consumption of extruders in the protein feed preparation, namely a sunflower cake, and at the same time to increase productivity without product quality deterioration. The research objective is to develop a mathematical model that describes the performance of the improved extruder. As a result of the experimental and theoretical studies using experiment design methods, a mathematical model of the sunflower cake obtainment process was designed, it describes the performance of the improved extruder. The analysis of two-dimensional sections of the combination of X1 - X2 factors shows the nature of the response surface of an ellipsoid shape, X1 - X3, X2 - X3 are of a paraboloid, and the centers of the experiment are located in the investigated area, which allow determining rational parameters for combinations of these factors. As a result of a multifactorial experiment, the optimal values of the factors were determined: the mixture temperature at the exit from the extrusion auger of the matrix is 133.67 °C, the extrusion auger winding pitch is 7.58 mm, the area of the discharge hole of the matrix die is 323.89 mm2. With a combination of factor optimal values, it is possible to obtain high-quality sunflower cake with the highest extruder capacity, which is 0.87 t/h.
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More From: IOP Conference Series: Earth and Environmental Science
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