Article is devoted to the results of modeling-a certain mathematical function that describes the behavior of the object of study, abstracting from the internal structure of the real substrate. Materials and Methods: discusses the construction of models of experimental dependencies extruding abnormally viscous fluids, includes the following stages: clarification, depending on the specific tasks optimized parameters (specific energy consumption in the extrusion process, the pressure in predatrice area, complex organoleptic quality score, etc.); the choice of factors determining the variability of the optimized parameters (initial moisture of the product, the frequency of rotation of the screw, the living section of the matrix, etc.); the selection of intervals of change of factors; recruitment plan and the conditions of the experiment; analysis of experiment data and construction of mathematical model of dependencies of optimized parameters on selected factors.Results: when planning an experiment, the conditions for conducting experiments, obtaining reliable and accurate information about the object, with minimal effort, providing information in a convenient form and quantitative accuracy assessment. Discussion: the problem of optimization of the studied process was solved, which allows to find such modes of the extruder, which would be in a wide range of changes in the input parameters of the product amounted to a minimum of specific energy consumption, the optimal pressure in the pre-matrix zone and the maximum complex organo-leptic quality index. Conclusion: the obtained results reveal the influence of individual factors on the operation of extruders and can be used in the design and optimization of their operation. They will have an impact on the development of scientific, scientific, technical and technological directions in the field of creating new food products with programmable properties (including therapeutic and prophylactic action). Made on their basis, experimental design will reveal new technological solutions in the field of creation of new generation technological equipment for various branches of the food industry. The developed recommendations and proposals for the use of the results are already used in the ongoing innovative projects for the creation of extruders, as well as other equipment.

extrusion, design of experiments, statistical model, abnormally-viscous liquid

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