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Unformatted text preview: FOOD SCIENCE 4010--Lecture 16 Extrusion PR INC IPLES: • Extrusion combines cooking, forming, kneading, mixing, shaping and shearing to produce unique food products. • Shapes of extruded products area affected by temperature, pressure, die diameter and shear rate. • The extruder screws compress and knead the food material. • Cold extrusion is used to produce confections, pasta, pastry dough and wieners. • Extrusion is also used to produce multi-layered packaging materials. Food Processing Technology Chapter 14 D ISCUSSION QUEST IONS: 1. What are the reasons extrusion technology has increased in popularity?(p. 295) • Versatility – a very wide variety of products are possible by changing the ingredients, the operating conditions of the extruder and the shape of the dies. Many extruded foods cannot be easily produced by other methods. • Reduced costs – extrusion has lower processing costs and higher productivity than other cooking or forming processes. Some traditional processes, including manufacture of cornflakes or frankfurters, are...
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This note was uploaded on 06/15/2010 for the course FDST 4080 taught by Professor Pegg during the Spring '10 term at University of Georgia Athens.
- Spring '10