DOI: https://doi.org/10.32515/2414-3820.2023.53.121-130
Results of Experimental Studies of a Small-sized Fodder Expander
About the Authors
Elchyn Aliiev, Senior Researcher, Doctor in Technics (Doctor of Technic Sciences), Dnipro State Agrarian and Economic University, Dnipro, Ukraine, e-mail: aliev@meta.ua, ORCID ID: 0000-0003-4006-8803
Volodymyr Dudin, Associate Professor, PhD in Technics (Candidate of Technics Sciences), Dnipro State Agrarian and Economic University, Dnipro, Ukraine, e-mail: dudin.v.yu@dsau.dp.ua, ORCID ID: 0000-0002-1414-7690
Mykola Linko, post graduate student, Dnipro State Agrarian and Economic University, Dnipro, Ukraine
Abstract
The purpose of the research is to substantiate the structural and technological parameters of the small-sized fodder expander experimentally.
The use of expanders is necessary in the production of feed and food products, as these technical means allow to improve the quality and nutritional characteristics of the final product. Thanks to their high productivity and the ability to adjust pressure, expanders provide effective processing of materials, while preserving their useful properties. Therefore, the optimization of technological parameters for the formation of expanders remains an urgent task in the engineering of expanders.
As a result of experimental studies of a small-sized fodder expander, the dependences of the change in the productivity of the expander Q, its consumed power N, the specific energy capacity of the expansion process q and the density of the obtained expanders ρ on the moisture content of the compound feed W, the gap between the cone and the nut δс, and the frequency of rotation of the screw n were established. Having found in the Wolfram Cloud software package the value of the research factors in which the minimum value of the specific energy intensity of the expansion process q = 30.7 kWh/t is observed, it was established that W = 27.1 %, δс = 3.7 mm, n = 54.4 rpm. At the same time, the productivity was Q = 28.8 kg/h, the power consumption N = 879 W, and the density of the expanders ρ = 336 kg/m3.
Keywords
feed, expander, experiment, parameters, performance, energy consumption, humidity, rotation frequency, gap, cone
Full Text:
PDF
References
1.Aliyev, E. B., Mykolenko, S. Yu., Sova, N. A. et al. (2022). Tekhniko-tekhnolohichne zabezpechennya bezvidkhodnoyi pererobky zernovoyi syrovyny u kharchovi produkty i kormy: kolektyvna monohrafiya [Technical and technological support of waste-free processing of grain raw materials into food products and fodder: collective monograph / by general]. E. B. Aliyeva (Eds.). Dnipro: LIRA ISBN 978-966-981-687-0. http://aliev.in.ua/doc/knigi/kniga_6.pdf [in Ukrainian].
2.Offiah, V., Kontogiorgos, V. & Falade, K. O. (2019). Extrusion processing of raw food materials and by-products: A review. Critical Reviews in Food Science and Nutrition, 59 (18), 2979–2998. https://doi.org/10.1080/10408398.2018.1480007 [in English].
3.Leonard, W., Zhang, P., Ying D. & Fang Z. (2020). Application of extrusion technology in plant food processing byproducts: An overview. Comprehensive Reviews in Food Science and Food Safety, 19 (1), 218–246. https://doi.org/10.1111/1541-4337.12514 [in English].
4.Adekola, K. A. (2016). Engineering review food extrusion technology and its applications. Journal of Food Science and Engineering, 6 (3), 149–168. https://doi.org/10.17265/2159-5828/2016.03.005 [in English].
5.Bordoloi, R. & Ganguly, S. (2014). Extrusion technique in food processing and a review on its various technological parameters. Indian Journal of Scientific Research and Technology, 2 (1), 1–3 [in English].
6.Singh, S., Gamlath, S. & Wakeling, L. (2007). Nutritional aspects of food extrusion: A review. International Journal of Food Science and Technology, 42 (8), 916–929. https://doi.org/10.1111/j.1365-2621.2006.01309.x [in English].
7.Jozinović, A., Ačkar, Đ., Babić, J., Miličević, B., Jokić, S. & Šubarić, D. (2017). The application of some food industry by-products in the production of extruded products. Enineering Power: Bulletin of the Croatian Academy of Engineering, 12 (1), 2–6 [in English].
8.Park, S. H., Lamsal B. P. & Balasubramaniam V. M. (2014). Principles of food processing. Food processing: principles and applications. Second Edition: 1–15. https://doi.org/10.1002/9781118846315.ch1 [in English].
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14.Alam, M. S., Kaur, J., Khaira, H. & Gupta, K. (2016). Extrusion and extruded products: Changes in quality attributes as affected by extrusion process parameters: A review. Critical Reviews in Food Science and Nutrition, 56 (3) , 445–473. https://doi.org/10.1080/10408398.2013.779568 [in English].
15.Roye, C., Henrion, M., Chanvrier, H., De Roeck, K., De Bondt, Y., Liberloo, I., King, R. & Courtin, C. M. (2020). Extrusion-Cooking Modifies Physicochemical and Nutrition-Related Properties of Wheat Bran. Foods, 9(6), 738. https://doi.org/10.3390/foods9060738 [in English].
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17.Fancher, B. I., Rollins, D. & Trimbee, B. (1996). Feed Processing Using the Annular Gap Expander and Its Impact on Poultry Performance1. Journal of Applied Poultry Research, 5 (4), 386–394. DOI: 10.1093/japr/5.4.386 [in English].
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19.Dudin, V. Yu. & Huba, Ye. V. (2016). Eksperymentalni doslidzhennia dyskovoho podribniuvacha zerna [Experimental studies of the disk grain chopper]. Nastoiashchy yzsledvanyia y razvytye – 2016: 12-a mezhdunarodna nauchna praktychna konferentsyia, Vol.8. Lekarstvo. Byolohyy. Khymyia y khymychesky tekhnolohyy. Ekolohyia. Heohrafyia y heolohyia. Selsko stopanstvo (15–22-ty yanuary 2016). Sofyia. «Bial HRAD-BH» OOD: 85–87. [in Ukrainian].
20.Dudin V. Yu. & Korniienko A. A. (2016). Eksperymentalni doslidzhennia protsesu zmishuvannia sypkykh kormiv [Experimental studies of the process of mixing loose fodder.]. Kluczowe aspekty naukowej działalności – 2016: XII Międzynarodowej naukowi-praktycznej konferencji, Vol. 8. Matematyka. Fizyka. Budownictwo i architektura. Rolnictwo. Techniczne nauki (7–15 stycznia 2016 roku). Przemyśl. Nauka i studia: 30–32. [in Ukrainian].
21.Aliiev, E. B., Linko, M. O. & Aliieva, O. Yu. (2022). Symuliatsiia protsesu ekspandovanoho pryhotuvannia kormiv [Simulation of the process of expanded feed preparation]. Tsentralnoukrainskyi naukovyi visnyk. Tekhnichni nauky, 5(36), II, 176–185. https://doi.org/10.32515/2664-262X.2022.5(36).2.176-185 [in Ukrainian].
22.Aliiev, E., Dudin, V. & Linko, M. (2022). Physico-mathematical apparatus for numerical modelling of feed expander. Machinery & Energetics, 13(3), 9-16. https://doi.org/10.31548/machenergy.13(3).2022.9-16 [in English].
Citations
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2. Offiah V., Kontogiorgos V., Falade K. O. Extrusion processing of raw food materials and by-products: A review. Critical Reviews in Food Science and Nutrition. 2019. 59 (18). 2979–2998. https://doi.org/10.1080/10408398.2018.1480007.
3. Leonard W., Zhang P., Ying D., Fang Z. Application of extrusion technology in plant food processing byproducts: An overview. Comprehensive Reviews in Food Science and Food Safety. 2020. 19 (1): 218–246. https://doi.org/10.1111/1541-4337.12514.
4. Adekola K. A. Engineering review food extrusion technology and its applications. Journal of Food Science and Engineering. 2016. 6 (3): 149–168. https://doi.org/10.17265/2159-5828/2016.03.005.
5. Bordoloi R., Ganguly S. Extrusion technique in food processing and a review on its various technological parameters. Indian Journal of Scientific Research and Technology. 2014. 2 (1): 1–3.
6. Singh S., Gamlath S., Wakeling L. Nutritional aspects of food extrusion: A review. International Journal of Food Science and Technology. 2007. Vol. 42 (8): 916–929. https://doi.org/10.1111/j.1365-2621.2006.01309.x.
7. Jozinović A., Ačkar Đ., Babić J., Miličević B., Jokić S., Šubarić D. The application of some food industry by-products in the production of extruded products. Engineering Power: Bulletin of the Croatian Academy of Engineering. 2017. 12 (1): 2–6.
8. Park S. H., Lamsal B. P., Balasubramaniam V. M. Principles of food processing. Food processing: principles and applications. Second Edition. 2014. 1–15. https://doi.org/10.1002/9781118846315.ch1.
9. Choton S., Gupta N., Bandral J. D., Anjum N., Choudary A. Extrusion technology and its application in food processing: A review. The Pharma Innovation Journal. 2020. 9 (2): 162–168. https://doi.org/10.22271/tpi.2020.v9.i2d.4367
10. Ramachandra H. G., Thejaswini M. L. Extrusion technology: a novel method of food processing. International Journal of Innovative Science, Engineering and Technology. 2015. 2 (4): 358–369.
11. Shelar G. A., Gaikwad S. T. Extrusion in food processing: An overview. The Pharma Innovation Journal. 2019. 8 (2): 562–568.
12. Navale A. S., Swami B. S., Thakor N. J. Extrusion cooking technology for foods: A Review. Journal of Ready to Eat Food. 2015. 2 (3): 66–80.
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Copyright (c) 2023 Elchyn Aliiev, Volodymyr Dudin, Mykola Linko
Results of Experimental Studies of a Small-sized Fodder Expander
About the Authors
Elchyn Aliiev, Senior Researcher, Doctor in Technics (Doctor of Technic Sciences), Dnipro State Agrarian and Economic University, Dnipro, Ukraine, e-mail: aliev@meta.ua, ORCID ID: 0000-0003-4006-8803
Volodymyr Dudin, Associate Professor, PhD in Technics (Candidate of Technics Sciences), Dnipro State Agrarian and Economic University, Dnipro, Ukraine, e-mail: dudin.v.yu@dsau.dp.ua, ORCID ID: 0000-0002-1414-7690
Mykola Linko, post graduate student, Dnipro State Agrarian and Economic University, Dnipro, Ukraine
Abstract
Keywords
Full Text:
PDFReferences
1.Aliyev, E. B., Mykolenko, S. Yu., Sova, N. A. et al. (2022). Tekhniko-tekhnolohichne zabezpechennya bezvidkhodnoyi pererobky zernovoyi syrovyny u kharchovi produkty i kormy: kolektyvna monohrafiya [Technical and technological support of waste-free processing of grain raw materials into food products and fodder: collective monograph / by general]. E. B. Aliyeva (Eds.). Dnipro: LIRA ISBN 978-966-981-687-0. http://aliev.in.ua/doc/knigi/kniga_6.pdf [in Ukrainian].
2.Offiah, V., Kontogiorgos, V. & Falade, K. O. (2019). Extrusion processing of raw food materials and by-products: A review. Critical Reviews in Food Science and Nutrition, 59 (18), 2979–2998. https://doi.org/10.1080/10408398.2018.1480007 [in English].
3.Leonard, W., Zhang, P., Ying D. & Fang Z. (2020). Application of extrusion technology in plant food processing byproducts: An overview. Comprehensive Reviews in Food Science and Food Safety, 19 (1), 218–246. https://doi.org/10.1111/1541-4337.12514 [in English].
4.Adekola, K. A. (2016). Engineering review food extrusion technology and its applications. Journal of Food Science and Engineering, 6 (3), 149–168. https://doi.org/10.17265/2159-5828/2016.03.005 [in English].
5.Bordoloi, R. & Ganguly, S. (2014). Extrusion technique in food processing and a review on its various technological parameters. Indian Journal of Scientific Research and Technology, 2 (1), 1–3 [in English].
6.Singh, S., Gamlath, S. & Wakeling, L. (2007). Nutritional aspects of food extrusion: A review. International Journal of Food Science and Technology, 42 (8), 916–929. https://doi.org/10.1111/j.1365-2621.2006.01309.x [in English].
7.Jozinović, A., Ačkar, Đ., Babić, J., Miličević, B., Jokić, S. & Šubarić, D. (2017). The application of some food industry by-products in the production of extruded products. Enineering Power: Bulletin of the Croatian Academy of Engineering, 12 (1), 2–6 [in English].
8.Park, S. H., Lamsal B. P. & Balasubramaniam V. M. (2014). Principles of food processing. Food processing: principles and applications. Second Edition: 1–15. https://doi.org/10.1002/9781118846315.ch1 [in English].
9.Choton, S., Gupta, N., Bandral J. D., Anjum, N. & Choudary, A. (2020). Extrusion technology and its application in food processing: A review. The Pharma Innovation Journal, 9 (2) , 162–168. https://doi.org/10.22271/tpi.2020.v9.i2d.4367 [in English].
10.Ramachandra, H. G. & Thejaswini, M. L. (2015). Extrusion technology: a novel method of food processing. International Journal of Innovative Science, Engineering and Technology, 2 (4) , 358–369 [in English].
11.Shelar, G. A. & Gaikwad, S. T. (2019). Extrusion in food processing: An overview. The Pharma Innovation Journal, 8 (2) , 562–568 [in English].
12.Navale, A. S., Swami, B. S., Thakor, N. J. (2015). Extrusion cooking technology for foods: A Review. Journal of Ready to Eat Food, 2 (3) , 66–80 [in English].
13.Singh, B., Sharma, C. & Sharma S. (2017). Fundamentals of extrusion processing. Novel Food Processing Technologies. New Delhi: New India Publishing Agency. 1–45. https://doi.org/10.31219/osf.io/xqa5n [in English].
14.Alam, M. S., Kaur, J., Khaira, H. & Gupta, K. (2016). Extrusion and extruded products: Changes in quality attributes as affected by extrusion process parameters: A review. Critical Reviews in Food Science and Nutrition, 56 (3) , 445–473. https://doi.org/10.1080/10408398.2013.779568 [in English].
15.Roye, C., Henrion, M., Chanvrier, H., De Roeck, K., De Bondt, Y., Liberloo, I., King, R. & Courtin, C. M. (2020). Extrusion-Cooking Modifies Physicochemical and Nutrition-Related Properties of Wheat Bran. Foods, 9(6), 738. https://doi.org/10.3390/foods9060738 [in English].
16.Ajita, T. & Jha, S. K. (2017). Extrusion cooking technology: Principal mechanism and effect on direct expanded snacks – An overview. International Journal of Food Studies, 6 (1), 113–128. https://doi.org/10.7455/ijfs/6.1.2017.a10 [in English].
17.Fancher, B. I., Rollins, D. & Trimbee, B. (1996). Feed Processing Using the Annular Gap Expander and Its Impact on Poultry Performance1. Journal of Applied Poultry Research, 5 (4), 386–394. DOI: 10.1093/japr/5.4.386 [in English].
18.Guy, R. (2001). Extrusion Cooking. Technologies and Applications. CRC Press Inc. Boca Ration. FL. 206 p. Retrieved from: https://mastermilk.com/uploads/biblio/extrusion_cooking_techniques_ applications.pdf [in English].
19.Dudin, V. Yu. & Huba, Ye. V. (2016). Eksperymentalni doslidzhennia dyskovoho podribniuvacha zerna [Experimental studies of the disk grain chopper]. Nastoiashchy yzsledvanyia y razvytye – 2016: 12-a mezhdunarodna nauchna praktychna konferentsyia, Vol.8. Lekarstvo. Byolohyy. Khymyia y khymychesky tekhnolohyy. Ekolohyia. Heohrafyia y heolohyia. Selsko stopanstvo (15–22-ty yanuary 2016). Sofyia. «Bial HRAD-BH» OOD: 85–87. [in Ukrainian].
20.Dudin V. Yu. & Korniienko A. A. (2016). Eksperymentalni doslidzhennia protsesu zmishuvannia sypkykh kormiv [Experimental studies of the process of mixing loose fodder.]. Kluczowe aspekty naukowej działalności – 2016: XII Międzynarodowej naukowi-praktycznej konferencji, Vol. 8. Matematyka. Fizyka. Budownictwo i architektura. Rolnictwo. Techniczne nauki (7–15 stycznia 2016 roku). Przemyśl. Nauka i studia: 30–32. [in Ukrainian].
21.Aliiev, E. B., Linko, M. O. & Aliieva, O. Yu. (2022). Symuliatsiia protsesu ekspandovanoho pryhotuvannia kormiv [Simulation of the process of expanded feed preparation]. Tsentralnoukrainskyi naukovyi visnyk. Tekhnichni nauky, 5(36), II, 176–185. https://doi.org/10.32515/2664-262X.2022.5(36).2.176-185 [in Ukrainian].
22.Aliiev, E., Dudin, V. & Linko, M. (2022). Physico-mathematical apparatus for numerical modelling of feed expander. Machinery & Energetics, 13(3), 9-16. https://doi.org/10.31548/machenergy.13(3).2022.9-16 [in English].
Citations
1. Техніко-технологічне забезпечення безвідходної переробки зернової сировини у харчові продукти і корми: колективна монографія / Е. Б.Алієв та ін. ; за заг. ред. Е. Б. Алієва. Дніпро: ЛІРА, 2022 . 192 с. ISBN 978-966-981-687-0. http://aliev.in.ua/doc/knigi/kniga_6.pdf (дата звернення: 17.08.2023)
2. Offiah V., Kontogiorgos V., Falade K. O. Extrusion processing of raw food materials and by-products: A review. Critical Reviews in Food Science and Nutrition. 2019. 59 (18). 2979–2998. https://doi.org/10.1080/10408398.2018.1480007.
3. Leonard W., Zhang P., Ying D., Fang Z. Application of extrusion technology in plant food processing byproducts: An overview. Comprehensive Reviews in Food Science and Food Safety. 2020. 19 (1): 218–246. https://doi.org/10.1111/1541-4337.12514.
4. Adekola K. A. Engineering review food extrusion technology and its applications. Journal of Food Science and Engineering. 2016. 6 (3): 149–168. https://doi.org/10.17265/2159-5828/2016.03.005.
5. Bordoloi R., Ganguly S. Extrusion technique in food processing and a review on its various technological parameters. Indian Journal of Scientific Research and Technology. 2014. 2 (1): 1–3.
6. Singh S., Gamlath S., Wakeling L. Nutritional aspects of food extrusion: A review. International Journal of Food Science and Technology. 2007. Vol. 42 (8): 916–929. https://doi.org/10.1111/j.1365-2621.2006.01309.x.
7. Jozinović A., Ačkar Đ., Babić J., Miličević B., Jokić S., Šubarić D. The application of some food industry by-products in the production of extruded products. Engineering Power: Bulletin of the Croatian Academy of Engineering. 2017. 12 (1): 2–6.
8. Park S. H., Lamsal B. P., Balasubramaniam V. M. Principles of food processing. Food processing: principles and applications. Second Edition. 2014. 1–15. https://doi.org/10.1002/9781118846315.ch1.
9. Choton S., Gupta N., Bandral J. D., Anjum N., Choudary A. Extrusion technology and its application in food processing: A review. The Pharma Innovation Journal. 2020. 9 (2): 162–168. https://doi.org/10.22271/tpi.2020.v9.i2d.4367
10. Ramachandra H. G., Thejaswini M. L. Extrusion technology: a novel method of food processing. International Journal of Innovative Science, Engineering and Technology. 2015. 2 (4): 358–369.
11. Shelar G. A., Gaikwad S. T. Extrusion in food processing: An overview. The Pharma Innovation Journal. 2019. 8 (2): 562–568.
12. Navale A. S., Swami B. S., Thakor N. J. Extrusion cooking technology for foods: A Review. Journal of Ready to Eat Food. 2015. 2 (3): 66–80.
13. Singh B., Sharma C., Sharma S. Fundamentals of extrusion processing. Novel Food Processing Technologies. New Delhi: New India Publishing Agency. 2017. 1–45. https://doi.org/10.31219/osf.io/xqa5n
14. Alam M. S., Kaur J., Khaira H., Gupta K. Extrusion and extruded products: Changes in quality attributes as affected by extrusion process parameters: A review. Critical Reviews in Food Science and Nutrition. 2016. 56 (3): 445–473. https://doi.org/10.1080/10408398.2013.779568.
15. Roye C., Henrion M., Chanvrier H., De Roeck K., De Bondt Y., Liberloo I., King R., Courtin C. M. Extrusion-Cooking Modifies Physicochemical and Nutrition-Related Properties of Wheat Bran. Foods. 2020. 9(6): 738. https://doi.org/10.3390/foods9060738
16. Ajita T., Jha S. K. Extrusion cooking technology: Principal mechanism and effect on direct expanded snacks – An overview. International Journal of Food Studies. 2017. 6 (1): 113–128. https://doi.org/10.7455/ijfs/6.1.2017.a10.
17.Fancher B. I., Rollins D., Trimbee B. Feed Processing Using the Annular Gap Expander and Its Impact on Poultry Performance1. Journal of Applied Poultry Research. 1996. 5 (4): 386–394. DOI: 10.1093/japr/5.4.386
18.Guy R. Extrusion Cooking. Technologies and Applications. CRC Press Inc. Boca Ration. FL. 2001. 206 p. URL: https://mastermilk.com/uploads/biblio/extrusion_cooking_techniques_ applications.pdf
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