scholarly journals The Production Efficiency and Specific Energy Consumption During Processing of Corn Extrudates with Fresh Vegetables Addition

2019 ◽  
Vol 23 (2) ◽  
pp. 15-23 ◽  
Author(s):  
Katarzyna Lisiecka ◽  
Agnieszka Wójtowicz
Keyword(s):  
Energy Consumption ◽  
Specific Energy ◽  
Production Efficiency ◽  
Mechanical Energy ◽  
Specific Energy Consumption ◽  
Extrusion Cooking ◽  
Screw Speed ◽  
Fresh Vegetables ◽  
Specific Mechanical Energy ◽  
Fresh Pulp

AbstractThe aim of the work was to determine the influence of screw speed and variable amounts of fresh vegetable additives on selected aspects of extrusion-cooking of corn-vegetable blends. Corn grit as a basic component was supplemented with a fresh pulp of beetroot, carrot, leek and onion in amounts of 2.5-10% in the recipe. The extrusion-cooking was carried out using a single-screw extruder in the temperature range 120-145°C and extrudates were formed into directly expanded snacks. Two indicators were measured: the production efficiency (Q) and the specific mechanical energy (SME) consumption. As a result of the findings it was noted that the rotational speed of the extruder’s screw showed a greater impact on both production efficiency and SME as compared to the variable amounts of applied additives. A tendency to increased efficiency and specific mechanical energy consumption was observed along with the increase of screw speed during processing. The highest production efficiency was observed if fresh leek and onion were used as additives and the highest extrusion speed screw was applied. The largest specific energy consumption was noted during the extrusion-cooking of blends containing fresh carrot and onion addition at high screw speed.

scholarly journals Possibility to Save Water and Energy by Application of Fresh Vegetables to Produce Supplemented Potato-Based Snack Pellets

Processes ◽  
2020 ◽  
Vol 8 (2) ◽  
pp. 153
Author(s):  
Katarzyna Lisiecka ◽  
Agnieszka Wójtowicz
Keyword(s):  
Water Consumption ◽  
Production Efficiency ◽  
Potato Starch ◽  
Mechanical Energy ◽  
Negative Effects ◽  
Screw Speed ◽  
Processing Efficiency ◽  
Fresh Vegetable ◽  
Fresh Vegetables ◽  
Specific Mechanical Energy

The aim of the study was to examine the effect of fresh vegetable addition on processing efficiency, and to ascertain the energy and water consumption during production of potato-based snack pellets. The extrusion-cooking process with a modified single screw extruder was applied at variable screw speeds and amounts of vegetable additives. A mixture of potato flakes, potato grits and starch was used as a basic recipe. The potato composition was supplemented with fresh pulp of onion, leek, kale and carrot in amounts of 2.5–30.0% as replacement of a related amount of potato starch. The water consumption, as well as processing indicators: the production efficiency, the specific mechanical energy (SME), and the total SME requirements during snack pellets processing at the laboratory scale were evaluated. As a result of this work, we found that the amount of applied vegetable additives had little impact on both processing efficiency and SME depending on the screw speeds applied. Moreover, we saw increased processing efficiency with increased screw speed during extrusion. Of particular note, maximum value of processing efficiency was observed if fresh onion was used as an additive at the highest speed screw. Furthermore, the lowest specific mechanical energy consumption was noted for extrudates supplemented with fresh onion addition processed at the lowest screw speed. The most important limiting of water consumption during processing without negative effects on processing efficiency and quality of the final snack pellets was observed if 20% to 30% of fresh vegetables were used in the recipe. We believe that application of fresh vegetable pulp limited the energy requirements by mitigating the drying process of additives.

Energy Consumption during Produciton of Corn Extrudates in Relation to the Process Parameters

2016 ◽  
Vol 20 (2) ◽  
pp. 125-131 ◽  
Author(s):  
Magdalena Kręcisz
Keyword(s):  
Energy Consumption ◽  
Mechanical Energy ◽  
Raw Material ◽  
Process Efficiency ◽  
Extrusion Cooking ◽  
Screw Speed ◽  
Process Measurement ◽  
Cooking Process ◽  
Specific Mechanical Energy ◽  
The Impact

AbstractThe objective of the paper was to determine the impact of the rotational screw speed and the level of moisture of raw material on the efficiency and energy consumption of the extrusion-cooking process. Measurement of the extrusion-cooking process efficiency (Q) was carried out through determination of the extrudates mass and energy consumption was determined with the use of a specific mechanical energy (SME). Based on the research results it was found out that the factor which significantly decides on the measured values was a rotational screw speed. Along with the increase of this parameter the energy consumption and extrusion-cooking process efficiency increased during processing of corn grits. Extrusion-cooking process efficiency depended also on the level of moisture of raw material. At lower moisture of raw material the efficiency decreased along with the increase of the screw speed and above 18% of the moisture level it increased. Reverse relation was reported during testing the energy consumption of the extrusion-cooking process.

scholarly journals Energy Consumption and Process Efficiency as Affected by Extrusion-Cooking Conditions and Recipe Formulation During the Production of Gluten-Free Rice-Legumes Products

2017 ◽  
Vol 21 (1) ◽  
pp. 39-46 ◽  
Author(s):  
Abdallah Bouasla ◽  
Agnieszka Wójtowicz ◽  
Stanisław Juśko ◽  
Mohammed Nasreddine Zidoune
Keyword(s):  
Energy Consumption ◽  
Moisture Content ◽  
Raw Materials ◽  
Mechanical Energy ◽  
Process Efficiency ◽  
Extrusion Cooking ◽  
Gluten Free ◽  
Screw Speed ◽  
Specific Mechanical Energy ◽  
Cooking Conditions

Abstract The objective of the study was to determine the effect of extrusioncooking conditions (moisture content and screw speed) and recipe formulation on process efficiency and energy consumption during the extrusion-cooking of gluten-free rice-legumes products, shaped for spaghetti-type pasta. Process efficiency (Q) was determined through measurement of the pasta weight and energy consumption was determined using specific mechanical energy consumption (SME). According to the obtained results, screw speed had a great significant impact on Q and SME values which increased as screw speed increased. Moisture content of raw materials had also a significant effect on Q and SME mainly at low screw speed applied. The process efficiency increased with the increase of raw materials moisture content while reverse observations were noted for the energy consumption. On the contrary, variations of recipe formulations did not affect the measured parameters.

Determination of grinding parameters of fenugreek seed

1970 ◽  
Vol 26 (1) ◽  
pp. 16 ◽  
Author(s):  
S Balasubramanian ◽  
Rajkumar Rajkumar ◽  
K K Singh
Keyword(s):  
Particle Size ◽  
Energy Consumption ◽  
Moisture Content ◽  
Specific Energy ◽  
Feed Rate ◽  
Average Particle Size ◽  
Specific Energy Consumption ◽  
Average Particle ◽  
Fenugreek Seeds ◽  
Fenugreek Seed

Experiment to identify ambient grinding conditions and energy consumed was conducted for fenugreek. Fenugreek seeds at three moisture content (5.1%, 11.5% and 17.3%, d.b.) were ground using a micro pulverizer hammer mill with different grinding screen openings (0.5, 1.0 and 1.5 mm) and feed rate (8, 16 and 24 kg h-1) at 3000 rpm. Physical properties of fenugreek seeds were also determined. Specific energy consumptions were found to decrease from 204.67 to 23.09 kJ kg-1 for increasing levels of feed rate and grinder screen openings. On the other hand specific energy consumption increased with increasing moisture content. The highest specific energy consumption was recorded for 17.3% moisture content and 8 kg h-1 feed rate with 0.5 mm screen opening. Average particle size decreased from 1.06 to 0.39 mm with increase of moisture content and grinder screen opening. It has been observed that the average particle size was minimum at 0.5 mm screen opening and 8 kg h-1 feed rate at lower moisture content. Bond’s work index and Kick’s constant were found to increase from 8.97 to 950.92 kWh kg-1 and 0.932 to 78.851 kWh kg-1 with the increase of moisture content, feed rate and grinder screen opening, respectively. Size reduction ratio and grinding effectiveness of fenugreek seed were found to decrease from 4.11 to 1.61 and 0.0118 to 0.0018 with the increase of moisture content, feed rate and grinder screen opening, respectively. The loose and compact bulk densities varied from 219.2 to 719.4 kg m-3 and 137.3 to 736.2 kg m-3, respectively.  

scholarly journals Bibliometric Analysis of Specific Energy Consumption (SEC) in Machining Operations: A Sustainable Response

2021 ◽  
Vol 13 (10) ◽  
pp. 5617
Author(s):  
Raman Kumar ◽  
Sehijpal Singh ◽  
Ardamanbir Singh Sidhu ◽  
Catalin I. Pruncu
Keyword(s):  
Energy Consumption ◽  
Bibliometric Analysis ◽  
Specific Energy ◽  
Specific Energy Consumption ◽  
Primary Data ◽  
Data Content ◽  
Author Keywords ◽  
Link Strength ◽  
Inclusive Analysis ◽  
Machining Operations

This paper’s persistence is to make an inclusive analysis of 268 documents about specific energy consumption (SEC) in machining operations from 2001 to 2020 in the Scopus database. A systematic approach collects information on SEC documents’ primary data; their types, publications, citations, and predictions are presented. The VOSviewer 1.1.16 and Biblioshiny 2.0 software are used for visualization analysis to show the progress standing of SEC publications. The selection criteria of documents are set for citation analysis. The ranks are assigned to the most prolific and dominant authors, sources, articles, countries, and organizations based on the total citations, number of documents, average total citation, and total link strength. The author-keywords, index-keywords, and text data content analysis has been conducted to find the hotspots and progress trend in SEC in machining operations. The most prolific and dominant article, source, author, organization, and country are Anderson et al. “Laser-assisted machining of Inconel 718 with an economic analysis”, the Int J Mach Tools Manuf, Shin Y.C., form Purdue University Singapore, and United States, respectively, based on total citations as per defined criteria. The author keywords “specific cutting energy” and “surface roughness” dominate the machining operations SEC. SEC’s implication in machining operations review and bibliometric analysis is to deliver an inclusive perception for the scholars working in this field. It is the primary paper that utilizes bibliometric research to analyze the SEC in machining operations publications expansively. It is valuable for scholars to grasp the hotspots in this field in time and help the researchers in the SEC exploration arena rapidly comprehend the expansion status and trend.

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