Mathematical modeling of product melt flow in the molding channel of an extruding machine with meat filling feeding

Abstract

Designing alternative food products that would be capable of replacing animal husbandry products while also providing the required amount of edible protein is an important task. It will provide food products for the wider population and reduce food shortage. The aim of this research is to present the product with a high content of animal fats and proteins by extruding animal products. This goal gives rise to the following stages: choosing the temperature zone to keep the process of protein denaturation within an acceptable framework and to preserve all nutrients in easy‐to‐consume forms. Thus, a mathematical model was constructed, which describes the melt flow of the vegetable–meat mixture in the first compression zone, the decompression‐extraction zone, and the second compression zone of a double‐screw‐conveyor extruding machine. The offered product allows the organism to receive its standard daily intake of edible protein, which improves the health of the population. This type of food is also the most cost‐effective replacement for meat products.

The extrusion process of poly-cereal mixtures: study and calculation of the main parameters

“…The above theoretical prerequisites formed the basis for calculating and optimizing the main technological indicators of the process of extrusion of bulk components for the production of products with a high degree of readiness [16], [17], [18].…”

“…Also, the rotation frequency of the working body and the number of cycles of repeated processing has a significant impact (−the calculation of the degree of influence of the rotational speed of the working body and the number of reprocessing cycles are reflected in the matrix of the multifactorial experiment according to Table .1) on the efficiency of the grain processing process. Therefore, experimental studies were carried out at different values of the moisture content of the crushed grain and different rotational speeds of the working organ [16], [17], [18]. A preprepared experimental sample of the object of study (wheat, barley, oats, corn, buckwheat, and millet) weighing 10 kg is alternately loaded into the receiving device of the grinding plant and subjected to grinding at variable values of the rotational speed of the working bodies, the multiplicity of grinding, and the humidity of the crushed material.…”

The Effect of Various Dosages of Poly-Cereal Raw Materials on the Drying Speed and Quality of Cooked Pasta During Storage

“…To knead the dough, flour mixtures were used that were obtained by extruded technology 26 under three formulations. Pasta from unconventional poly-cereal raw materials was made using the laboratory press machine Götz GmbH.…”

Scientific justification of the co-extruded foodstuffs preparing method

“…Жеміс-жидекті және ет-сүтті салма өндірісінің технологиясының мәні мен олардың рецептурасы бұрын жүргізілген зерттеу жұмыстарымызда жете баяндалған [4,5].…”