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240:
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31:
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207:, acting to plasticize the extrudate. Increasing moisture will decrease viscosity, torque, and product temperature, and increase bulk density. This will also reduce the pressure at the die. Most extrusion processes for food processing are carried out at low to intermediate moisture (moisture level below 40%). High-moisture extrusion is known as
492:
of breakfast cereals produced by extrusion. The extrudate using these cereal flours exhibits a higher bulk and product density, has a similar expansion ratio, and has "a significant reduction in readily digestible carbohydrates and slowly digestible carbohydrates". A 2008 paper states that replacing
291:
Extrusion enables mass production of food via a continuous, efficient system that ensures uniformity of the final product. This is achieved by controlling various aspects of the extrusion process. It has also enabled the production of new processed food products and "revolutionized many conventional
222:
in the extrudate, possibly as a result of a chemical reaction between the salt and the starches in the extrudate. Colour changes as a result of salt concentration may be caused by "the ability of salt to change the water activity of the extrudate and thus change the rate of browning reactions". Salt
199:
Many food extrusion processes involve a high temperature for a short time. Important factors of the extrusion process are the composition of the extrudate, screw length and rotating speed, barrel temperature and moisture, die shape, and rotating speed of the blades. These are controlled based on the
472:
involved in extrusion. Nutritional quality has been found to improve with moderate conditions (short duration, high moisture, low temperature), whereas a negative effect on nutritional quality of the extrudate occurs with a high temperature (at least 200 °C), low moisture (less than 15%), or
883:
Extrusion has provided a means of manufacturing new and novel products and has revolutionized many conventional snack manufacturing processes. Extrusion equipment offers many basic design advantages that result in minimizing time, energy, and cost while at the same time increasing the degree of
602:
with low moisture and an extrusion temperature of 80 °C was preferred by subjects in a study to other extruded cheddar cheese produced under different conditions. An extrudate mean residence time of about 100 seconds can produce "processed cheeses or cheese analogues of varying texture
145:
In the extrusion process, raw materials are first ground to the correct particle size, usually the consistency of coarse flour. The dry mix is passed through a pre-conditioner, in which other ingredients are added depending on the target product; these may be liquid
597:
are also made by extrusion. Processed cheeses extruded with low moisture and temperature "might be better suited for manufacturing using extrusion technology" than those at high moisture or temperature. Lower moisture cheeses are firmer and chewier, and
436:
The effects of "extrusion cooking on nutritional quality are ambiguous", as extrusion may change carbohydrates, dietary fibre, the protein and amino acid profile, vitamins, and mineral content of the extrudate in a manner that is beneficial or harmful.
1110:
Brennan, Margaret A.; Menard, Carine; Roudaut, Gaëlle; Brennan, Charles S. (19 January 2012). "Amaranth, millet and buckwheat flours affect the physical properties of extruded breakfast cereals and modulates their potential glycaemic impact".
181:. The extrudate is cut to the desired length by blades at the output of the extruder, which rotate about the die openings at a specific speed. The product is then cooled and dried, becoming rigid while maintaining porosity.
566:
1004:
Brennan, Margaret A.; Monro, John A.; Brennan, Charles S. (December 2008). "Effect of inclusion of soluble and insoluble fibres into extruded breakfast cereal products made with reverse screw configuration".
440:
High-temperature extrusion for a short duration "minimizes losses in vitamins and amino acids". Extrusion enables mass production of some food, and will "denature antinutritional factors", such as destroying
1166:
Koushik
Adhikari1; Andrea Cole; Ingolf GrĂĽn; Hildegarde Heymann; Fu-Hung Hsieh; Harold Huff (June 2009). "Physical and sensory characteristics of processed cheeses manufactured by extrusion technology".
170:
tightly fitting within a stationary barrel, at the end of which is the die. The extruder's rotating screw forces the extrudate towards and through the die. The extrudate is in the extruder for the
797:
Institute of
Medicine (US) Committee on Strategies to Reduce Sodium Intake; Henney, J. E.; Taylor, C. L.; Boon, C. S. (2010). Jane E Henney; Christine L Taylor; Caitlin S Boon (eds.).
177:
Many extruded products puff and change texture as they are extruded because of the reduction of forces and release of moisture and heat. The extent to which it does so is known as the
292:
snack manufacturing processes". The extrusion process results in "chemical reactions that occur within the extruder barrel and at the die". Extrusion has the following effects:
1208:
Zuber, F.; MĂ©gard, D.; Cheftel, J.C. (December 1987). "Continuous emulsification and gelation of dairy ingredients by HTST extrusion cooking: production of processed cheeses".
218:
The amount of salt in the extrudate may determine the colour and texture of some extruded products. The expansion ratio and airiness of the product depend on the salt
58:
designed to produce the required shape. The extruded food is then cut to a specific size by blades. The machine which forces the mix through the die is an
239:
1264:
Edwin van Onna; Brigitte van
Mechelen; Matthew Stewart; Shonquis Moreno; Chris Scott; Sarah Martin Pearson; Joeri Bruyninckx; Masaaki Takahashi (1993).
211:, but it was not used much before the introduction of twin screw extruders (TSE), which have a more efficient conveying capability. The most important
544:, which are made using plant proteins ("textured vegetable protein") and a long die to "impart a fibrous, meat-like structure to the extrudate", and
392:
dies, considered to make more liquid pasta sauces adhere better; pasta made this way is labelled "bronze die" pasta to indicate a premium product.
1194:
505:
of the extruded products", which increased the level of slowly digested carbohydrates and reduced the level of quickly digested carbohydrates.
425:
166:
is injected to start the cooking process, and the preconditioned mix (extrudate) is then passed through an extruder. The extruder is a large,
513:
Extrusion has enabled the production of new processed food products and "revolutionized many conventional snack manufacturing processes".
1059:
Napolina's pasta range also includes a premium bronze die pasta which is extruded through bronze dies to create a rough, porous surface.
945:
Beaufrand MJ, de la Guérivière JF, Monnier C, Poullain B (1978). "Effect of the extrusion process on the availability of proteins".
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66:. The extruder is typically a large, rotating screw tightly fitting within a stationary barrel, at the end of which is the die.
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401:
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449:. It may also improve "protein quality and digestibility", and affects the product's shape, texture, colour, and flavour.
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876:
1080:
Shivendra Singh; Shirani
Gamlath; Lara Wakeling (10 May 2007). "Nutritional aspects of food extrusion: a review".
413:
578:
231:, after extrusion; these are more evenly distributed over the product's surface after being mixed with salt.
73:
of food via a continuous, efficient system that ensures uniformity of the final product. These include some
1313:
History of
Extrusion Cooking and Extruders (1938-2020): Extensively Annotated Bibliography and Sourcebook
373:
184:
Cooking takes place within the extruder, where the product produces its own friction and heat due to the
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118:
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The various types of food products manufactured by extrusion typically have a high starch content.
359:, as the "extrusion process significantly increased the availability of carbohydrates for digestion"
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in the extrudate breakfast cereal mix significantly reduces "the rate and extent of carbohydrate
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to create "reactive molecules that may form new linkages not found in nature". This includes
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may be destroyed. As of 1998, little is known about the stability or bioavailability of
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320:
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Dog Chow in 1957, and first extruded cat food: Purina
Friskies in 1962). Some domestic
54:
consists of forcing soft mixed ingredients through an opening in a perforated plate or
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have been produced by extrusion since the 1930s, and the method has been applied to
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906:
901:
Camire, M.E. (1998). "Chemical
Changes during Extrusion Cooking: Recent Advances".
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A 2012 research paper indicates that use of non-traditional cereal flours, such as
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The material of which an extrusion die is made can affect the final product. Rough
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94:
905:. Advances in Experimental Medicine and Biology. Vol. 434. pp. 109–121.
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129:. Food products manufactured using extrusion usually have a high starch content.
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51:
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and corn curls, and are made in high-temperature, low-moisture conditions under
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in 1953) and pet food production since the 1950s (first extruded dog food:
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which reduce the nutritional value of the proteins. Vitamins with heat
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factor in the wet extrusion of high-starch extrudate is temperature.
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Moisture is the most important of these factors, and affects the mix
110:
46:
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30:
1283:
Guy, R. C. E. (2003). "EXTRUSION COOKING/Principles and
Practice".
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618:. Other food products often produced by extrusion include some
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versatility and flexibility that was not previously available.
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dies on pasta extruders produce a rougher surface than smooth
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Old metal dies for pasta, showing bottom and top of the dies
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805:: National Academies Press, National Academy of Sciences.
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necessary for developmental growth and nitrogen management
155:
151:
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generated (10–20 bar). The process can induce both
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Strategies to Reduce Sodium Intake in the United States
283:(piping bags), squeezed by hand, operate by extrusion.
1210:
International
Journal of Food Science & Technology
1082:
International
Journal of Food Science & Technology
1007:
International Journal of Food Science & Technology
772:
International Journal of Food Science & Technology
223:
is also used to distribute minor ingredients, such as
200:
desired product to ensure uniformity of the output.
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979:. Cambridge: Woodhead Publishing. pp. 111–116.
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452:It may also cause the fragmentation of proteins,
323:starches (a potential risk-factor for developing
141:A non-vacuum short goods pasta extruder from 1958
1335:
977:Extrusion Cooking: Technologies and Applications
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1141:Heldman, Dennis R.; Hartel, Richard W. (1997).
843:. Vol. 3. Oxford Eolss Publishers Co Ltd.
247:The first extruder was designed to manufacture
1169:Journal of the Science of Food and Agriculture
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730:Critical Reviews in Food Science and Nutrition
279:and some types of pasta makers use extrusion.
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938:
947:Annales de la Nutrition et de l'Alimentation
560:Cheese curls, a directly expanded snack food
1285:Encyclopedia of Food Sciences and Nutrition
1193:: CS1 maint: numeric names: authors list (
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839:Karwe, Mukund V. (2008). "Food extrusion".
296:Destruction of certain naturally occurring
1310:Shurtleff, William; Aoyagi, Akiko (2020).
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654:. Specific examples include cheese curls,
606:Confectionery made via extrusion includes
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728:Harper, J.M. (1978). "Food extrusion".
243:Dry pasta manufacturing line from 1930s
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584:Meat alternative, a texturized food
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1222:10.1111/j.1365-2621.1987.tb00529.x
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14:
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1319:. Lafayette, CA: Soyinfo Center.
1094:10.1111/j.1365-2621.2006.01309.x
1019:10.1111/j.1365-2621.2008.01867.x
784:10.1046/j.1365-2621.1999.00256.x
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263:(first extruded potato product:
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1293:10.1016/B0-12-227055-X/00434-X
1053:. Napolina Ltd. Archived from
869:Extruders in Food Applications
768:"High moisture food extrusion"
62:, and the mix is known as the
1:
1143:Principles of Food Processing
700:
911:10.1007/978-1-4899-1925-0_11
766:Akdogan, HĂĽlya (June 1999).
603:(spreadable to sliceable)".
488:, may be used to reduce the
419:Back of the same plastic die
7:
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26:is an extruded hollow pasta
10:
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871:. CRC Press. p. 193.
677:Extrusion is also used to
458:non-starch polysaccharides
341:Simplification of complex
286:
234:
132:
119:textured vegetable protein
742:10.1080/10408397909527262
650:, and dry and semi-moist
572:Pasta, an unexpanded food
125:, and dry and semi-moist
1039:. Wageningen University.
774:(Submitted manuscript).
634:), various ready-to-eat
196:under some conditions.
1287:. pp. 2222–2227.
1236:"Rotary Head Extruder"
1125:10.1002/star.201100150
867:Riaz, Mian N. (2000).
345:, increasing rates of
244:
142:
42:
27:
16:Food processing method
497:and white flour with
321:insulin-desensitizing
242:
194:starch gelatinization
140:
33:
22:
695:Flash pasteurization
336:essential amino acid
306:in the final product
190:protein denaturation
34:Extruding dough for
975:Guy, Robin (2001).
309:Slight increase of
1240:American Extrusion
1057:on June 23, 2012.
462:Maillard reactions
273:kitchen appliances
245:
143:
69:Extrusion enables
43:
28:
1349:Forming processes
1242:. 17 October 2017
1181:10.1002/jsfa.3608
1013:(12): 2278–2288.
920:978-1-4899-1927-4
850:978-1-84826-946-0
812:978-0-309-14805-4
591:processed cheeses
540:products include
532:products include
522:breakfast cereals
518:Directly expanded
493:5% to 15% of the
257:breakfast cereals
97:and ready-to-eat
95:breakfast cereals
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600:cheddar cheese
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520:types include
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351:Increase of
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107:cookie dough
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670:, and some
664:jelly beans
660:Fig Newtons
638:, pre-made
632:flat breads
608:chewing gum
495:wheat flour
445:or killing
347:tooth decay
281:Pastry bags
213:rheological
105:, pre-made
91:flat breads
1338:Categories
1246:17 October
701:References
644:baby foods
546:fish paste
538:Texturized
530:Unexpanded
526:high shear
503:hydrolysis
396:Pasta dies
261:tater tots
162:or water.
111:baby foods
40:Strasbourg
652:pet foods
648:beverages
612:liquorice
482:buckwheat
364:Vitamin A
253:Dry pasta
205:viscosity
127:pet foods
123:beverages
64:extrudate
47:Extrusion
821:21210559
689:See also
656:macaroni
624:croutons
509:Products
478:amaranth
466:lability
454:starches
378:proteins
343:starches
330:Loss of
325:diabetes
275:such as
249:sausages
229:flavours
186:pressure
93:), many
83:croutons
60:extruder
24:Macaroni
929:9598195
646:, some
642:, some
355:of the
287:Effects
265:Ore-Ida
235:History
133:Process
121:, some
109:, some
36:churros
1323:
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959:707920
957:
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750:378548
748:
636:snacks
630:, and
620:breads
616:toffee
614:, and
486:millet
456:, and
443:toxins
386:bronze
332:lysine
298:toxins
269:Purina
99:snacks
89:, and
79:breads
1317:(PDF)
668:sevai
589:Some
534:pasta
334:, an
164:Steam
160:meats
148:sugar
75:pasta
1321:ISBN
1297:ISBN
1270:ISBN
1248:2017
1195:link
1147:ISBN
955:PMID
925:PMID
915:ISBN
873:ISBN
845:ISBN
817:PMID
807:ISBN
746:PMID
593:and
311:iron
255:and
227:and
192:and
156:dyes
152:fats
1289:doi
1218:doi
1177:doi
1121:doi
1090:doi
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907:doi
780:doi
738:doi
484:or
376:of
56:die
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