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Food extrusion.

J M Harper

    CRC Critical Reviews in Food Science and Nutrition
    |January 1, 1978
    PubMed
    Summary
    This summary is machine-generated.

    Food extrusion is a vital processing technique for many products, including cereals and pasta. This method enhances nutritional value by denaturing antinutritional factors and improving protein digestibility.

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    Area of Science:

    • Food Science and Technology
    • Chemical Engineering
    • Nutritional Science

    Background:

    • Extrusion processing is a key method in manufacturing diverse food products like pasta, cereals, snacks, pet foods, and textured vegetable protein (TVP).
    • Extruders function via a rotating screw within a barrel, conveying, mixing, and heating ingredients before product exit through a die, causing puffing and texture changes due to steam release.

    Purpose of the Study:

    • To review the design, application, and impact of extrusion processing in the food industry.
    • To highlight the benefits of extrusion for nutritional enhancement and the modification of food properties.

    Main Methods:

    • Literature review of extrusion processing in various food applications.
    • Discussion of extruder designs, mathematical modeling for flow and torque, and scale-up principles.

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  • Analysis of extrusion's effects on nutritional content, sensory attributes, and product characteristics.

    • Main Results:

    • Extrusion is a high-temperature, short-time process that minimizes nutrient loss and improves protein quality and digestibility.
    • The process effectively denatures antinutritional factors in foods.
    • Extrusion significantly influences product color, flavor, shape, and texture.

    Conclusions:

    • Food extrusion is a versatile and widely applied technology for producing nutritious foods.
    • Mathematical models aid in understanding and scaling extrusion operations.
    • Extrusion processing offers significant advantages in enhancing food quality and safety.