EJPAU 2007. Andrejko D. , Oszczak Z. , Ślaska-Grzywna B. MODELLING THE PROCESS OF SQUEEZING THERMALLY PROCESSED LUPINE SEEDS

Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

2007
Volume 10
Issue 1

Topic:

Agricultural Engineering

ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES

Andrejko D. , Oszczak Z. , Ślaska-Grzywna B. 2007. MODELLING THE PROCESS OF SQUEEZING THERMALLY PROCESSED LUPINE SEEDS, EJPAU 10(1), #20.
Available Online: http://www.ejpau.media.pl/volume10/issue1/abs-20.html

MODELLING THE PROCESS OF SQUEEZING THERMALLY PROCESSED LUPINE SEEDS

Dariusz Andrejko, Zbigniew Oszczak, Beata Ślaska-Grzywna
Department of Food Engineering and Machinery, Agricultural University of Lublin, Poland

ABSTRACT

The paper presents a method of choosing the function of nonlinear approximation and squeezing forces in relation to two independent variables of temperature and time of heating for the process of squeezing the thermally processed hot lupine seeds meant for grinding or slicing. The method was based on the mathematic modelling of unit functions of squeeze and unit energy depending on the temperature in the drying chamber and the time of heating the raw material. The method was illustrated by an example of preparing and testing the lupine seeds samples subjected to the process of heating in a universal drying device SUP-4 and squeezing hot seeds on a machine for resistance tests Instron 4320. The studies found out a statistically significant decrease of the values of energy and the force of squeezing the seeds earlier subjected to thermal treatment.

Key words: squeezing process, thermal treatment, mathematic projection.

Dariusz Andrejko
Department of Food Engineering and Machinery,
Agricultural University of Lublin, Poland
44 Doswiadczalna Street, 20-236 Lublin, Poland
phone: (+ 48 81) 461-00-61 ext.135
email: dariusz.andrejko@ar.lublin.pl

Zbigniew Oszczak
Department of Food Engineering and Machinery,
Agricultural University of Lublin, Poland
44 Doswiadczalna Street, 20-236 Lublin, Poland
phone: (+ 48 81) 461-00-61 ext.135

Beata Ślaska-Grzywna
Department of Food Engineering and Machinery,
Agricultural University of Lublin, Poland
44 Doswiadczalna Street, 20-236 Lublin, Poland
phone: (+ 48 81) 461-00-61 ext.135
email: beata.grzywna@ar.lublin.pl

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