BIO Web Conf.
Volume 10, 2018Contemporary Research Trends in Agricultural Engineering
|Number of page(s)||5|
|Section||Engineering and Technology|
|Published online||26 March 2018|
Influence of extruder screws speed and process temperature on the extrudate shape changes of the maize-spelt blends
Department of Production Management and Engineering. Warsaw University of Life Sciences– SGGW, ul. Nowoursynowska 164, 02-787 Warsaw, Poland
2 Food Technology and Gastronomy Institute, Lomza State University of Applied Sciences, Akademicka 14, 18-400 Łomża, Poland
* Corresponding author: firstname.lastname@example.org
The objective of the study was examination of changes in the shape factors of extruded products, which occur as a result of different settings of the extrusion process variables. Samples analysed included products created by means of the extrusion process from a mixture of spelt flour and cornmeal, with the share of spelt at 70 to 100%. The samples were made with the use of a co-rotating twin screw extruder. Two speeds of extruder screw rotation (300 and 350 rpm) as well as two levels of temperature (120 and 140°C) were set during the investigation. The samples obtained were photographed in a light box, following which they underwent an image analysis with the use of specialist vision software. Four shape-related factors were determined: area, elongation factor, Heywood circularity factor and compactness factor. It was determined that the product shape changed significantly depending on the share of spelt flour in the mixture. Moreover, it was observed that change in the screw rotation speed within the analysed range may cause material changes in the shape of particular extrudates.
© The Authors, published by EDP Sciences, 2018
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (http://creativecommons.org/licenses/by/4.0/).
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