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Extrusion
Extrusion
In of Food Processing
Point to be covered
❑ Introduction.
❑ Advantages of Extrusion
❑ Advantages of Extrusion
❑ Popularity of Extrusion Cooking
❑ Principle of Extrusion Cooking
❑ Classification of Extruders
❑ Factors Affecting Extrusion Cooking
Introduction
➢ Cooking,
➢ Sterilization,
➢ Drying,
➢ Melting,
➢ Cooling,
➢ Texturizing,
➢ Conveying,
➢ Puffing,
➢ Mixing,
➢ Kneading,
➢ Forming, etc.
❑ It reduces microbial
contamination, and inactivates
enzymes.
Advantages of extrusion
❑ Adaptability:
The extrusion process is remarkably
adaptable in being able to accommodate
the demand by consumers for new product
❑ Product characteristics:
A variety of shapes, texture, color
and appearances can be produced,
which is not easily formed using
other production methods
❑Energy efficient: Extruders
operate at relatively low
moisture while cooking
food products, so less re-drying is
required
❑ Low cost:
extrusion has lower processing
costs than other cooking and
forming processes.
Product quality:
Extrusion cooking involves high temperatures
applied for a short time, retaining many heat
sensitive components of a food
Environmentally-friendly:
As a low-moisture process, extrusion cooking
does not produce significant process effluents,
reducing water treatment costs and levels of
environmental pollution
History Of The Extruder
Principle of Extrusion Cooking
❑ 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)
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➢ Cold Extruders:
If the food is heated below 100ºC the
process is known as cold extrusion.
❑ These contain a single rotating screw in a metal barrel, and come in varying patterns.
1) Feed
2) Transition or compression
3) Metering
Food gineertt10
Onve, gear
reducer and
Feed Cooling Barrel
thrust beanng hopper water steam
jackel jacket Presoore
transducer
Thermocouples )
Discharge
thermocouple
Breaker
plate
Feed Com ression
secbon section Barrel with
hardened 11ner
Screw with
increasing
root diameter
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O r y R e c p e De v e r ,•
/ Preco."ld u o n e1'
u t r u c fi ng
/ /
Feed section
❑ The portion of the screw which accepts the
food materials at the feed port.
Extrusion Drive:
2) No waste products
3) Versatility in application
Food
Raw mix
Axial distance, z
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t Matrtx
1API
barreltemperatures material
output spectrump ure
feoeduruate
fe
. edrate
input --
.
(
•
die
A.'.\:ial distance, z
Figure 4. Processing b 1Tl f in Screw Ex.truder
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Intermeshing zone
1) Temperature
Increase in extrusion temperature results in
higher degree of gelatinization.
2) Pressure
4) Shear rate
5) Moisture
If moisture increases viscosity decrease torque
decrease product temperature decrease bulk
density increase (expansions die pressure decreases).