Scientific journal

60 2021

Journal of Food and Nutrition Research
Summary No. 2 / 2021

Tsagareishvili, D. – Sesikashvili, O. – Tavdidishvili, D. – Dadunashvili, G. – Sakhanberidze, N. – Tsagareishvili, S.
Mathematical description of the production of extruded products enriched with nut flour
Journal of Food and Nutrition Research, 60, 2021, No. 2, s. 153-160

Otari Sesikashvili, Department of Mechanical Engineering, Faculty of Engineering-Technical, Akaki Tsereteli State University, Tamar - Mepe Str. 59, 4600 Kutaisi, Georgia. E-mail:

Received 7 February 2021; 1st revised 23 March 2021; accepted 15 April 2021; published online 14 June 2021.

Summary: The article considers the optimization problem of the production of extruded products enriched with nut flour. Based on the data obtained as a result of multifactorial experiment, the influence of all the factors involved in the process on the functional and technological parameters that determine the quality of the product was studied. The influence of each factor on bulk weight, expansion rate and mechanical energy density inputs of extrudates was determined using MathCad 15 program (Mathsoft, Cambridge, Massachusetts, USA). The experimental functions of the dependences on the above parameters of all these factors were selected and regression relationships reflecting the process were obtained. The methodology for calculating some of the process parameters was given, which allowed the results of experimental studies to be generalized to a production extruder. The results obtained from laboratory studies using the similarity theory and the scale-up method were transferred to industrial extruders for the production of extrudates with a porous structure. Research allows to design and produce extrudates with pre-defined functional properties and quality indicators having an appropriate structure, as well as to make preliminary calculations of energy inputs.

Keywords: extrudate; process parameter; starch; nut flour; mathematical description; optimal parameter

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