Experimental Study On Process Parameter Of The Cereal Extruder

Extrusion Technology has developed into one of the most commonly used food production technology. In order to find the relationship between the processing constant and processing variables, the paper uses theoretical modeling and experimental statistical methods; the whole extrusion system is the object researched and associated with processed material. The paper discusses the design and production process for the whole extrusion system.The paper discusses the basic design parameters and process parameters of the extruder, and detailed analysis the impact of these parameters on the extrusion system. And the use of food extrusion machine data acquisition system and EP1000 visual control system, this paper implement the extrusion-line acquisition of the main parameters, to provide data in support of product development. Based on test data, we made a qualitative analysis for feed speed, die form, extrusion components, water quantity and spindle speed.This paper based on existing conditions and experimental data to find the optimum conditions for textured soy protein, calculate flash losses and realize the industrial production of textured soy protein. The temperature is the greatest impact factor for the quality of products. Pressure blocks impact temperature significantly higher than kneading blocks. Materials water content is critical for the temperature, when the water content increases, the temperature dropped very significantly. Pressure is a key factor for the products molding. When pressure is 2～4MPa molding is better.For the design of output the paper uses dimensional analysis method namelyπtheorem to calculate the similarity criterion numbers of the main parameters of extruder. To provide a theoretical basis for extrusion machine, the paper establishes mathematical model for the extruder power based on law of conservation of energy.