Extrusion Technology of Food Products: Types and Operation

• Published in: Advances in Food Process Engineering pp. 45 - 68
• Main Authors: Sudhakar, Anjali, Choudhary, Kanupriya, Chakraborty, Subir Kumar, Varghese, Cinu
• Format: Book Chapter
• Language: English
• Published: Apple Academic Press 2023
• Edition: 1
• Subjects: extrusion-cooking; Food Printing; Nuclear Magnetic Resonance; texturized vegetable protein; Screw Configuration; Drag Flow; Meat Analog; Cold Extrusion; TVP; Extrusion Technology; process parameters; High Temperature Extrusion; Single Screw Extruder; Extruded Products; extruder; DBD Plasma Treatment; Starch Gelatinization; physicochemical property; Key Controlled Variables; Extrusion Process; CP Treatment; Specific Mechanical Energy; Dependent Physical Properties; compound annual growth rate; functional property; Hot Extrusion; Twin Screw Extruder; Screw Speed; Water Solubility Index; Moisture Content
• ISBN: 9781774911150; 1774911140; 9781774911143; 1774911159
• DOI: 10.1201/9781003303848-4

Extrusion is a commercially viable technology due to its widespread applica- tion in food industries and consumers demand for extruded products. This chapter describes the history of extrusion technology, theories, and types of extrusion process, equipment used for extrusion, effect of extrusion on the physicochemical characteristics of food, and its application in the food industry. This chapter focuses on various aspects of extrusion technology, such as history, types, and effects on the physicochemical characteristics of food. In the extrusion process, two main energy inputs are involved: the energy transferred due to the rotation of screws; heat energy transferred from the heater through the barrel walls. This results in the generation of enough heat in the barrel resulting in evaporation of moisture or melting of solid material being used for extrusion. Selection of raw materials for extrusion-cooking is a crucial factor that influences product characteristics. Extruders can be divided into two categories on the basis of barrel configuration, such as single screw extruder and twin-screw extruder. The aim of process control technology is to provide improved and consistent quality of the final product, reduction in waste generation and energy usage, more precise control, and a stable operation, increase throughput and yield, reduced product gives away.