tailieunhanh - Types of extruders used for extrusion cooking - A Review

Extrusion cooking technology is very efficient state-of-art technology adopted by snacks food industries. It is high temperature, short time high pressure, continuous process. Unit operations involved in extrusion cooking process are conveying, mixing, shearing, heating, and shaping. Various types of extruders used by food manufacturers in snacks industries such as piston extruders, roller-type extruders, and screw extruders (Single-screw extruder and Twin-screw extruder). Screw extruders are most likely used now days to obtain various shaped products like precooked and modified starches, ready to eat breakfast cereals, infant formulae, extruded snacks, etc. It was concluded that the twin screw extruder has better mixing ability and higher pumping efficiency than single screw extruder. | Review Article https Types of Extruders used for Extrusion Cooking - A Review Khanna Nidhi Singh Mohan and Jain Priti Department of Post Harvest Process and Food Engineering College of Agricultural Engineering JNKVV Jabalpur 482004 Madhya Pradesh India Corresponding author ABSTRACT Keywords Extrusion cooking Types of extruders Single screw extruder Twin screw extruder Extruded snacks Article Info Accepted 07 March 2019 Available Online 10 April 2019 Extrusion cooking technology is very efficient state-of-art technology adopted by snacks food industries. It is high temperature short time high pressure continuous process. Unit operations involved in extrusion cooking process are conveying mixing shearing heating and shaping. Various types of extruders used by food manufacturers in snacks industries such as piston extruders roller-type extruders and screw extruders Single-screw extruder and Twin-screw extruder . Screw extruders are most likely used now days to obtain various shaped products like precooked and modified starches ready to eat breakfast cereals infant formulae extruded snacks etc. It was concluded that the twin screw extruder has better mixing ability and higher pumping efficiency than single screw extruder. Introduction Extrusion cooking technology became very popular due to its nature of versatile handy and low cost. It is very efficient state-of-art technology successfully adopted by various snacks food industries to formulate the attractive and marketable extruded snacks. Better product quality and no process effluents are achieved by this technology Harper and Clark 1979 Camire et al. 1990 . It is the high temperature high pressure short time continuous process in which several unit operations such as conveying mixing shearing heating and shaping involved to achieve various shaped products. Variety of ready to eat food products different in shape size and texture are obtained by quick and easy extrusion .

• Cơ khí - Chế tạo máy
• Extrusion cooking
• Types of extruders
• Single screw extruder
• Twin screw extruder
• Extruded snacks
• Textural properties
• Cutting strength
• Response surface methodology
• By product utilization
• Processing parameters
• Bitter gourd
• Parboiled rice
• Dry milling technology
• Flour quality
• Break fast cereals
• scale products
• Cereal crops
• Botanical aspects
• Chemical components
• Breakfast cereals
• milling technology
• Break even analysis
• Brown rice
• Techno economic feasibility
• Iron enriched extruded snacks
• Commercial production of extruded snacks
• Ready to eat snacks
• Goat offal meat powder
• Extruded snacks incorporating goat
• Development and quality evaluation
• Quality evaluation
• Composite flour
• Bakery products
• Antinutritional factors
• Value added
• Extruded snacks prepared
• Kodo millet
• Defatted soy flour
• Operating parameters
• Physical properties