Influence of Modification of the Plasticizing System on the Extrusion-Cooking Process and Selected Physicochemical Properties of Rapeseed and Buckwheat Straws.

Abstract

The article discusses the effect of modification of the plasticizing system of a single-screw extruder on selected physicochemical properties of rapeseed straw and buckwheat straw. A TS-45 single-screw extruder (ZMCh Metalchem, Gliwice, Poland) with an L/D = 12 plasticizing system was used for the process. The shredded straws were moistened to four moisture levels: 20, 25, 30 and 35% dry matter. Three different rotational speeds of the extruder screw were applied for the test cycle: 70, 90 and 110 rpm. The following characteristics were determined for the extrusion-cooking process: efficiency and specific mechanical energy. Selected physical properties were determined for the extrudates obtained in the process: water absorption index (WAI), water solubility index (WSI), bulk density, and the efficiency of cumulative biogas and cumulative methane production expressed on dry mass, fresh mass, and fresh organic mass basis. It has been proved that the modification of the plasticizing system had a significant impact on the course of the process and the tested physicochemical properties. An important factor confirming the correctness of the modification is the increase in biogas efficiency. After modification, the highest yield of cumulative biogas from the fresh mass was 12.94% higher than in the sample processed before modification.