Iris Publishers- Global Journal of Nutrition & Food Science | How does Extrusion Technology Help

Authored by Jose Luis Ramirez Ascheri

 

Extrusion is nowadays a technological procedure that allows the processing of a very large quantity of final products. These may be for human, animal or industrial use. Food for human consumption has been a major focus in the use of this technological process. Because of their versatility of use, there is a possibility of using very different raw materials, which individually or mixed with other products can generate high added value food products. In this work we point out that only in the adequate control of the process parameters can we obtain foods of high nutritional value, with good sensory characteristics and functional properties. First, let us define what extrusion is. There are several definitions in this regard, one of which describes as a thermomechanical process of high temperature and short time (HTST), which combines moisture, heat and mechanical shear. That by transporting, by means of a screw or screws inside a barrel, at a high rotation speed, restricted by a die or several dies, the material is modified deeply creating new forms and structures with different physical, chemical, nutritional and sensorial properties [1]. The question is that, the equipment, raw materials, working conditions in the plant, are in convergent way to the good norms and practices of operation and quality. Good results in the physical, functional and sensorial properties require the good management of all the parameters involved, from the adequate and excellent quality of the raw material as in the management of extrusion system parameters including moisture processing, barrel temperature, screw speed, suitable pre-conditioning system, and feeding system. Obviously due care after extrusion: time and temperature of drying, proper packaging and storage.

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