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2021, vol. 25, br. 2, str. 43-46
Modelovanje procesa ekstrudiranja u cilju određivanja stepena ekspanzije flips proizvoda od speltinog integralnog brašna
aInstitut za prehrambene tehnologije, Novi Sad
bInstitut za opštu i fizičku hemiju, Beograd

e-adresajovana.kojic@fins.uns.ac.rs
Projekat:
Ministarstvo prosvete, nauke i tehnološkog razvoja Republike Srbije (institucija: Institut za prehrambene tehnologije, Novi Sad) (MPNTR - 451-03-68/2020-14/200222)

Ključne reči: ekstrudiranje; snek; uticaji; Yoonov model; stepen ekspanzije
Sažetak
U današnje vreme, povećana proizvodnja i upotreba speltinog integralnog brašna u ishrani ljudi povećava potrebu za definisanjem i karakterizacijom snek proizvoda od ove sirovine. Male promene u ulaznim procesnim parametrima tokom procesa ekstrudiranja utiču ne samo na izlazne procesne parametre nego i na kvalitet proizvoda ekstrudiranja. Stoga, ispitan je uticaj parametara ekstrudiranja, uključujući protok materijala (15-25 kg/h), učestanost obrtanja pužnice (250-750 o/min) i vlažnosti materijala (15-25%) na stepen ekspanzije snek proizvoda od speltinog integralnog brašna. Speltino integralno brašno ekstrudirano je primenom dvopužnog ekstrudera Bühler BTSK 30/28D (Bühler, Uzwil, Švajcarska). U ovoj studiji matematička analiza započinje razvojem polinoma drugog stepena (SOP) kako bi se izvršila analiza varijanse (ANOVA) za rangiranje ulaznih promenljivih u odnosu na indeks ekspanzije. Vrednosti za indeks ekspanzije predviđene su korišćenjem ANN koji je kasnije primenjen za računanje relativanog uticaja nezavisnih promenjivih na zavisnu promenjivu. Povećajući vlažnost ulaznog materijala i učestanosti obrtanja pužnice tokom ekstrudiranja dolazi do velikog smanjenja odnosno povećanja ekspanzije ekstrudata, respektivno. Sa ciljem da se dobije najveći stepen ekspanzije (1,93) korišćeni su sledeći parametri ekstrudiranja učestanosti obrtanja pužnice (750 o/min), vlažnosti polaznog materijala od 20% i protoka materijala od 20 kg/h. Na osnovu rezultata dobijenih korišćenjem Yoonovog modela pokazano je da na stepen ekspanzije najveći uticaj ima uestanost obrtanja pužnice.
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O članku

jezik rada: engleski
vrsta rada: izvorni naučni članak
DOI: 10.5937/jpea25-31059
primljen: 25.02.2021.
prihvaćen: 06.04.2021.
objavljen u SCIndeksu: 05.06.2021.

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