A Review on The Improvement of Extruded Food Processing Equipment: Extrusion Cooking in Food Processing

Abstract

The extrusion technique, which combines mixing, shaping, texturing, and heating to create a unique food product, is gaining popularity in the worldwide agro-food processing sector. Extrusion cooking is a high-temperature, short-time (HTST) method that kills bacteria and inactivates enzymes. Compared to conventional cooking, extrusion cooking is favored because of its high productivity and substantial nutrient retention. Extrusion technology has become an essential tool in the food processing industry with its various benefits over other processing methods. It is a low-cost approach that provides a platform for processing a variety of items from several food categories by altering major or minor components and processing conditions. Extrusion technique is used in the food sector to create a wide range of supplemental foods, pet foods, morning cereals, pasta, snacks, and other textured foods. It's a low-cost method of reintroducing food processing waste and by-products into the food supply. Extrusion technology's flexibility allows for the production of value-added products and nutritionally dense fortified goods using various low-cost raw ingredients. Extruded goods are microbiologically safe, have a longer shelf life, and have less moisture content. This technology's advantages include product diversity and excellent quality and new food productivity and low processing time.

Determination of the cellulose- and lipid-containing components influence on the extrudate technological indicators

“…Research [27] demonstrates that during the extrusion of corn kernels and mango peel, the maximum linear expansion, that is, the porosity of the extrudate, was observed at a low moisture content of 15.5 % of the extrudate and a screw rotation frequency greater than 100 min -1 . In addition, a correspondence was found between high humidity, low process temperature and low porosity of pea extrudate [28].…”

“…Considering the research results [18][19][20][21][22][23][24][25][26][27][28][29][30][31][32][33], it is possible to single out an unsolved problem in the field of food chemistry of plant extrudates. This is the disclosure of the complex influence of the chemical composition of the raw plant material on the technological indicators of extrudates.…”