15 Lecture 24 Nov 2015 Extrusion Part 1 APP1

15 Lecture 24 Nov 2015 Extrusion Part 1 APP1 - Outline 4010...

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11/24/2015 1 4010 Food Processing II Extrusion Part 1 November 24, 2015 (Based on D. Daugelaite, Food Science, UofM, 2014) 1 Outline Extrusion cooking Types of extruders Extruder configuration Parameters to control Products 2 Introduction 1935 → First extrusion -cooked expanded food products were commercially produced (using single-screw extruder) 1960 → First dry -expanded ready-to-eat snacks and cereals (single-screw extruder) Very good method to adding value to agricultural commodities to produce a variety of food products. Can be carried out either cold or hot 3 Reasons for success Versatility: Difference in small amount of ingredients lead to quite different products for same process conditions Small difference in processing conditions can lead to quite different product properties for same ingredient Porosity Healthy products 4 Reasons for success Cost Reduction: Different of traditional technology with extrusion, eg: cornflakes Continuous processing No effluent streams-wet and dry streams in, and only product out 5 Principles 1 st mixing operation. Mixing . Combine solids+liquids leads to semi solid plastic Apply stress. For a given Volume food, there is E input per unit volume in extrusion process. Work input=Joules per unit volume: use J/kg F F F(kN) distance Area=F*d=Energy 25cm 8kN 6
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11/24/2015 2 Extrusion Operations Mechanical energy that is absorbed leads to changes in properties of the solid, eg: starch granules-crystaline structure is disrupted, leads to greater water absorption Protein-structure disrupted leads to diff properties, eg: foaming, mouthfeel characteristics. 7 Extrusion Operations 2 nd operation of extruder. Shearing process When correct degree of work input goes into product, gets compressed prior to die. Die forms a particular shape through which the food flows out, eg, Alfagetti 8 Extrusion Operations 3 rd extrusion operation. Forming These 3 operations (mixing, shearing, forming) common to all types of extruder. 4 th extrusion operation. Cooker extruder , here external heat is added. Also will have external internal heat from extrusion due to friction.
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