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42:
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218:, 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
503:
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
302:
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
233:
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
210:
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
483:
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
894:
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
613:
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
156:
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
608:
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
447:
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.
1121:
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".
192:. 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.
577:
1015:
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".
451:
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
1177:
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".
181:
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
808:
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.).
188:
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
303:
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:
1219:
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".
229:
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
69:
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
250:
1275:
Edwin van Onna; Brigitte van
Mechelen; Matthew Stewart; Shonquis Moreno; Chris Scott; Sarah Martin Pearson; Joeri Bruyninckx; Masaaki Takahashi (1993).
222:, but it was not used much before the introduction of twin screw extruders (TSE), which have a more efficient conveying capability. The most important
555:, which are made using plant proteins ("textured vegetable protein") and a long die to "impart a fibrous, meat-like structure to the extrudate", and
403:
dies, considered to make more liquid pasta sauces adhere better; pasta made this way is labelled "bronze die" pasta to indicate a premium product.
1205:
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of the extruded products", which increased the level of slowly digested carbohydrates and reduced the level of quickly digested carbohydrates.
436:
177:
is injected to start the cooking process, and the preconditioned mix (extrudate) is then passed through an extruder. The extruder is a large,
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Extrusion has enabled the production of new processed food products and "revolutionized many conventional snack manufacturing processes".
1070:
Napolina's pasta range also includes a premium bronze die pasta which is extruded through bronze dies to create a rough, porous surface.
956:
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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77:. 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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460:. It may also improve "protein quality and digestibility", and affects the product's shape, texture, colour, and flavour.
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1311:
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887:
1091:
Shivendra Singh; Shirani
Gamlath; Lara Wakeling (10 May 2007). "Nutritional aspects of food extrusion: a review".
424:
589:
242:, after extrusion; these are more evenly distributed over the product's surface after being mixed with salt.
17:
84:
of food via a continuous, efficient system that ensures uniformity of the final product. These include some
1324:
History of
Extrusion Cooking and Extruders (1938-2020): Extensively Annotated Bibliography and Sourcebook
384:
195:
Cooking takes place within the extruder, where the product produces its own friction and heat due to the
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129:
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The various types of food products manufactured by extrusion typically have a high starch content.
370:, 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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331:
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Dog Chow in 1957, and first extruded cat food: Purina
Friskies in 1962). Some domestic
65:
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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912:
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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105:
916:. Advances in Experimental Medicine and Biology. Vol. 434. pp. 109–121.
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140:. Food products manufactured using extrusion usually have a high starch content.
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62:
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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
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57:
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41:
1294:
Guy, R. C. E. (2003). "EXTRUSION COOKING/Principles and
Practice".
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629:. 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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816:: National Academies Press, National Academy of Sciences.
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necessary for developmental growth and nitrogen management
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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
294:(piping bags), squeezed by hand, operate by extrusion.
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International
Journal of Food Science & Technology
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International
Journal of Food Science & Technology
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International Journal of Food Science & Technology
783:
International Journal of Food Science & Technology
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is also used to distribute minor ingredients, such as
211:
desired product to ensure uniformity of the output.
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990:. Cambridge: Woodhead Publishing. pp. 111–116.
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463:It may also cause the fragmentation of proteins,
334:starches (a potential risk-factor for developing
152:A non-vacuum short goods pasta extruder from 1958
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988:Extrusion Cooking: Technologies and Applications
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1152:Heldman, Dennis R.; Hartel, Richard W. (1997).
854:. Vol. 3. Oxford Eolss Publishers Co Ltd.
258:The first extruder was designed to manufacture
1180:Journal of the Science of Food and Agriculture
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741:Critical Reviews in Food Science and Nutrition
290:and some types of pasta makers use extrusion.
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958:Annales de la Nutrition et de l'Alimentation
571:Cheese curls, a directly expanded snack food
1296:Encyclopedia of Food Sciences and Nutrition
1204:: CS1 maint: numeric names: authors list (
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850:Karwe, Mukund V. (2008). "Food extrusion".
307:Destruction of certain naturally occurring
1321:Shurtleff, William; Aoyagi, Akiko (2020).
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665:. Specific examples include cheese curls,
617:Confectionery made via extrusion includes
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418:Front of a die for making elbow macaroni
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739:Harper, J.M. (1978). "Food extrusion".
254:Dry pasta manufacturing line from 1930s
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595:Meat alternative, a texturized food
24:
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1233:10.1111/j.1365-2621.1987.tb00529.x
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25:
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1330:. Lafayette, CA: Soyinfo Center.
1105:10.1111/j.1365-2621.2006.01309.x
1030:10.1111/j.1365-2621.2008.01867.x
795:10.1046/j.1365-2621.1999.00256.x
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274:(first extruded potato product:
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1064:. Napolina Ltd. Archived from
880:Extruders in Food Applications
779:"High moisture food extrusion"
73:, and the mix is known as the
13:
1:
1154:Principles of Food Processing
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922:10.1007/978-1-4899-1925-0_11
777:Akdogan, HĂĽlya (June 1999).
614:(spreadable to sliceable)".
499:, may be used to reduce the
430:Back of the same plastic die
7:
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37:is an extruded hollow pasta
10:
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882:. CRC Press. p. 193.
688:Extrusion is also used to
469:non-starch polysaccharides
352:Simplification of complex
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245:
143:
130:textured vegetable protein
753:10.1080/10408397909527262
661:, and dry and semi-moist
583:Pasta, an unexpanded food
136:, and dry and semi-moist
1050:. Wageningen University.
785:(Submitted manuscript).
645:), various ready-to-eat
207:under some conditions.
1298:. pp. 2222–2227.
1247:"Rotary Head Extruder"
1136:10.1002/star.201100150
878:Riaz, Mian N. (2000).
356:, increasing rates of
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153:
53:
38:
27:Food processing method
508:and white flour with
332:insulin-desensitizing
253:
205:starch gelatinization
151:
44:
33:
706:Flash pasteurization
347:essential amino acid
317:in the final product
201:protein denaturation
45:Extruding dough for
986:Guy, Robin (2001).
320:Slight increase of
1251:American Extrusion
1068:on June 23, 2012.
473:Maillard reactions
284:kitchen appliances
256:
154:
80:Extrusion enables
54:
39:
1360:Forming processes
1253:. 17 October 2017
1192:10.1002/jsfa.3608
1024:(12): 2278–2288.
931:978-1-4899-1927-4
861:978-1-84826-946-0
823:978-0-309-14805-4
602:processed cheeses
551:products include
543:products include
533:breakfast cereals
529:Directly expanded
504:5% to 15% of the
268:breakfast cereals
108:and ready-to-eat
106:breakfast cereals
16:(Redirected from
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694:animal feed
681:, and some
675:jelly beans
671:Fig Newtons
649:, pre-made
643:flat breads
619:chewing gum
506:wheat flour
456:or killing
358:tooth decay
292:Pastry bags
224:rheological
116:, pre-made
102:flat breads
1349:Categories
1257:17 October
712:References
655:baby foods
557:fish paste
549:Texturized
541:Unexpanded
537:high shear
514:hydrolysis
407:Pasta dies
272:tater tots
173:or water.
122:baby foods
51:Strasbourg
663:pet foods
659:beverages
623:liquorice
493:buckwheat
375:Vitamin A
264:Dry pasta
216:viscosity
138:pet foods
134:beverages
75:extrudate
58:Extrusion
832:21210559
700:See also
667:macaroni
635:croutons
520:Products
489:amaranth
477:lability
465:starches
389:proteins
354:starches
341:Loss of
336:diabetes
286:such as
260:sausages
240:flavours
197:pressure
104:), many
94:croutons
71:extruder
35:Macaroni
940:9598195
657:, some
653:, some
366:of the
298:Effects
276:Ore-Ida
246:History
144:Process
132:, some
120:, some
47:churros
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970:707920
968:
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761:378548
759:
647:snacks
641:, and
631:breads
627:toffee
625:, and
497:millet
467:, and
454:toxins
397:bronze
343:lysine
309:toxins
280:Purina
110:snacks
100:, and
90:breads
1328:(PDF)
679:sevai
600:Some
545:pasta
345:, an
175:Steam
171:meats
159:sugar
86:pasta
1332:ISBN
1308:ISBN
1281:ISBN
1259:2017
1206:link
1158:ISBN
966:PMID
936:PMID
926:ISBN
884:ISBN
856:ISBN
828:PMID
818:ISBN
757:PMID
604:and
322:iron
266:and
238:and
203:and
167:dyes
163:fats
1300:doi
1229:doi
1188:doi
1132:doi
1101:doi
1026:doi
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791:doi
749:doi
495:or
387:of
67:die
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