MODELING AND OPTIMIZATION OF TEMPERATURE PARAMETERS OF THE TECHNOLOGICAL PROCESS OF EXTRUDING BUCKWHEAT
DOI:
https://doi.org/10.47100/herald.v1i2.78Ключевые слова:
extrusion, good nutrition, extrudates, buckwheat, mathematical model, regression, planning matrix, extrusion parameters, experience.Аннотация
A description of the mathematical process obtained by implementing a three-factor experiment is carried out, which made it possible to establish the optimal temperature parameters of all three zones of the extruder to obtain a quick breakfast. The optimum temperature conditions for obtaining instant breakfast from Kazakhstani raw materials are obtained. It was also established that the experimental and theoretical results are in good agreement. As a result of the research, a regression equation was obtained that allows us to predict the optimal extrusion parameters of buckwheat and reduce the number of experiments.
Extrusion processing is one of the most attractive methods of processing grain crops to obtain semi-finished products. The efficiency and effectiveness of the use of this equation is proved in laboratory conditions.
