APPLICATION OF MATHEMATICAL MODELING AND CONTROL SYSTEM OF THE EXTRUSION PROCESS WITH THE PURPOSE OF ENERGY AND RESOURCE SAVING AND ENSURING PRODUCTION OF HIGH-QUALITY EXTRUDED FOOD AND FOODSTUFFS
The aim of the article is to develop a mathematical model and control system for the extrusion process in order to reduce the energy intensity and improve the quality of the finished product. The analysis of theories of the extrusion process shows that the process of converting bulk material into elastic-viscous-plastic one has not been sufficiently studied. Mathematical models do not take into account the structural-mechanical transformations occurring in the extruded material. In this regard, the authors developed a mathematical model, taking into account changes in the rheological properties of the processed material in the process of its transformation from bulk to elastically viscous. In the process of developing a mathematical model, it becomes necessary to identify its external parameters, depending on the structural-mechanical and physic-chemical properties of the material being processed. With this aim, the design of the extruder has been supplemented by measuring systems that allow monitoring and recording of the process data. Scientific novelty: for the first time the authors have developed a mathematical model of the process of extrusion, allowing to take into account changes in the rheological properties of the processed material during its transformation from bulk to elastically viscous. A measurement system has also been developed that allows capturing and monitoring the data of a flowing process. Practical significance: the measuring system and the mathematical model allow to optimize the modes and control system of the extrusion process, which, in its turn, ensures energy and resource saving and production of high-quality extruded food and feed products.