What is extrusion in food processing?

Food extrusion is a form of extrusion used in food processing. It is a process by which a set of mixed ingredients are forced through an opening in a perforated plate or die with a design specific to the food, and is then cut to a specified size by blades.

What is extrusion principle technology?

EXTRUSION PRINCIPLES Introduction Extrusion of thermoplastics is a process in which the material is melted by external heat / frictional heat and conveyed forward by a screw to the opening of the die, which gives the shape of the required product.

Why is extrusion technology important?

Extrusion technology allows for the production of various food products through a combination of process parameters and the use of variety of recipes and raw materials, to yield varying texture, shape, size, taste, etc. of food products [4,5, 6] .

What are the principles of extrusion cooking?

Principle of Extrusion Cooking The raw materials are allowed into the extruder barrel and the screw(s) then convey the food along it. Further down the barrel, smaller flights restrict the volume and increase the resistance to movement of the food.

What is extrusion and its types?

Extrusion is a manufacturing process that involves forcing base metal through a pre-shaped die to create objects with a specific shape and profile. There are different types of extrusion processes, however, including cold, hot, friction and micro.

What are the advantages of extrusion cooking?

Extrusion cooking is thus one of the preferred food-processing techniques due to its continuous process with high productivity, high temperature and short time cooking period while destroying both harmful microbial organisms and anti-nutrient enzymes, resulting in significant nutrient-retention products with longer …

What are the factors affecting extrusion process?

Important factors of the extrusion process are the composition of the extrudate, screw length and rotating speed, barrel temperature and moisture, die shape, and rotating speed of the blades. These are controlled based on the desired product to ensure uniformity of the output.

What process is extrusion?

Extrusion is a technique where molten polymer is forced through a die and is used to produce components of a fixed cross-sectional area such as tubes and rods.

What are the two types of extrusion?

There are different types of extrusion processes, however, including cold, hot, friction and micro.

• Cold Extrusion. With cold extrusion, metal is forced through the die while at or near room temperature.
• Hot Extrusion.
• Friction Extrusion.
• Micro Extrusion.

What are the main extrusion defects?

The common defects in extrusion process are: Improper System Engineering/Installation, Improper Operation, Resin Defects, Improper Materials Addition, Surging, Poor mixing, Melt toughness or fracture, Overheating, Moisture release, Trapped air, Contamination.

What is the main function of screw in extrusion process?

The functions of the screw are: conveying, pressure buildup, heating and melting, mixing—both distributive and dispersive, and degassing (in vented extruders). Most extrusion operations nowadays use mixing screws. These are necessary to make high-quality extruded products.

How is extrusion technology used in food processing?

Extrusion Technology in Food Processing Food extrusion is a form of extrusion used in food processing. It is a process by which a set of mixed ingredients are forced through an opening in a perforated plate or die with a design specific to the food, and is then cut to a specified size by blades.

Where does the word extrusion come from in cooking?

The word “extrudate” originates from the Latin word “ex” (out) and “trudere” (to thrust) [1]. Food extrusion is a modern high temperature short time (HTST) cooking process with several other unit operations such as conveying, kneading, heating, mixing and forming in a single unit. Extrusion food processing is widely used to restructure starch and

Which is an example of an extrusion product?

Examples for Extrusion Foods  Pasta Ready-to-eat (RTE) cereals Puffed cereals, shredded cereals, etc.  Snack products Corn curls, puffed snacks, crisp breads, co extruded products, etc.  Pet foods Dry, semi moist  Confectionery products Licorice, toffee, caramel, peanut brittle  Texturized proteins Meat analogs, fish paste (surimi)

What’s the difference between hot and cold extrusion cooking?

23.  Hot Extrusion: If the food is heated above 100ºC the process is known as extrusion cooking.  Cold Extruders: If the food is heated below 100ºC the process is known as cold extrusion.  The main method of preservation of both hot- and cold-extruded foods is by the low water activity of the product (0.1–0.4) 24.