The Mechanical Parameters of Rapeseed Cake

M. Stasiak Institute of Agrophysics, Polish Academy of Sciences, Lublin, Poland

K. Skiba Polish Patent Office, Warsaw, Poland

M. Molenda Institute of Agrophysics, Polish Academy of Sciences, Lublin, Poland

J. Tys Institute of Agrophysics, Polish Academy of Sciences, Lublin, Poland

L. Mościcki Department of Food Engineering, University of Life Science in Lublin, Lublin, Poland

Abstract

The objective of the reported project was to investigate the mechanical properties of rapeseed cake and its mixture with wheat meal obtained under various conditions of extrusion. The density, the angle of internal friction, the effective angle of internal friction, the cohesion, the flow function, and the modulus of elasticity were determined.

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The Mechanical Parameters of Rapeseed Cake

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The Mechanical Parameters of Rapeseed Cake

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