Abstract
The manufacturing of the extruding machines for food pastes (macaronis and other derivates) is done at present on basis of the practical experience gained in time. There fore there is not a calculation method for the main operational parameters of such equipment (flow, paste pressure, necessary driving power). The suggested method, adopted according to the calculation way for the machines for the extruding of polymeric materials, but after making some necessary corrections and using the characteristics of the food pastes, has led to results very close to the adopted model.
Cuvinte cheie
extruding machine
operational parameters (flow
paste pressure
necessary driving power).