Extrusion cooking stands out as an exceptionally versatile and efficient technology in the field of food processing. Employing a high-temperature short-time (HTST) process, it deactivates enzymes and minimizes microbial contamination, gaining popularity for its heightened productivity and significant retention of nutrients compared to traditional cooking methods.
Throughout the extrusion process, as the food progresses through the extruder, thermomechanical cooking occurs at elevated temperatures (typically ranging from 100°C to 180°C), subjecting the food mix to pressure and shear stress generated in the screw-barrel assembly.
The laminar flow within the channels of the extrusion screw and die aligns the molecules in the direction of flow, resulting in the creation of a crunchy or chewy texture in the fabricated food.
Upon exiting the die, the extruded material undergoes a transition from high pressure to atmospheric pressure in the extrusion-cooked melts. Generally, minimal additional processing is required for the extrudates, often limited to slight drying.
The entire extrusion process is continuous and can be completed in under a minute. In the food industry, single-screw and twin-screw systems are the most commonly employed extruders, with twin-screw systems being more prevalent due to their versatility.
Extrusion induces various processes such as the gelatinization of starch, protein denaturation, and reduction of lipid oxidation and anti-nutritional factors. Furthermore, it is acknowledged as a versatile, cost-effective, and highly efficient technology in the realm of food processing.
Food Extrusion Efficiency Technology
