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Extrusion Technology

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13 views

Extrusion Technology

Uploaded by

sivanand lingala
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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IV Year B.

Tech Food Technology II - Semester

EXTRUSION TECHNOLOGY

UNIT – I
Extrusion : definition, introduction to extruders and their principles, types of extruders. Extruders in the food
industry: History and uses of extruders in the food industry. Single screw extruder: principle of working, net
flow, factors affecting extrusion process, co-kneaders. Twin screw extruder: counter rotating and co-rotating
twin screw extruder

UNIT – II
Process characteristics of the twin screw extruder : feeding, screw design, screw speed, screw configurations,
die design. Twin screw extruder: Barrel temperature and heat transfer, adiabatic operation, heat transfer
operations and energy balances. Problems associated with twin screw extruder

UNIT – III
Pre-conditioning of raw materials used in extrusion process, Pre-conditioning operations and benefits of pre-
conditioning and devolatilization. Interpreted-flight expanders - extruders, dry extruders. Chemical and
nutritional changes in food during extrusion

UNIT – IV
Practical considerations in extrusion processing: pre-extrusion processes, cooker extruder Profiling. Practical
considerations in extrusion processing: Addition and substraction of materials, shaping and forming at the die,
post extrusion processes. Breakfast cereals: introduction, type of cooking - High shear cooking process, steam
cookers, low shear, low pressure cookers and continuous staem pre-cooking, available brands

UNIT – V
Break fast cereal processes: traditional and extrusion methods, classification of break fast cereals - flaked
cereals, oven puffed cereals, gun puffed cereals, shredded products. Texturized vegetable protein: Definition,
processing techniques, and foods. Snack food extrusion: Direct expanded (DX) and third generation (3G)
Snacks: types, available brands, co- extruded snacks and indirect-expanded products

References
1. Richardson P. Thermal Technologies in Food Processing. Wood head Publishers, Cambridge
2. Guy R. Extrusion Cooking, Technologies and Applications. Wood head Publishing Limited, Abington,
Cambridge.
3. Fast R.B. and Caldwell E.F. Breakfast Cereals and How they are made.(2000) American
4. Association of Cereal Chemists., St. Paul, Minnesota.
5. Frame N.D. The Technology of Extrusion Cooking. (1994) Blackie Academic & Professional, New
York.
6. Harper J.M. Extrusion of Foods. Vol. 1&2 (1991) CRC Press, Inc; Boca Raton, Florida.
7. O’Connor C. Extrusion Technology for the Food Industry. (1987) Elsevier Applied Science, New
York.

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