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- W3021594499 abstract "Extrusion is the forcing of a plastic material through a narrow gap of known shape. Although this definition fits the use of extrusion in the production of pasta, the most significant applications in food processing are in the area of extrusion cooking. In fact, the development of extrusion cooking is one of the most significant achievements in food process engineering in the past 50 years. Extrusion cooking is a thermo-mechanical process in which heat transfer, mass transfer, pressure changes and shear are combined to produce effects such as cooking, sterilization, drying, melting, cooling, texturizing, conveying, puffing, mixing, kneading, conching (chocolate), freezing, forming, etc. The typical extruder consists of a sturdy screw rotating inside a closely fitting enclosure and a die through which the material exits. The first extruders had one screw, but recent types have two co-rotating or counter-rotating screws. Most of the heat is generated inside the material as a result of friction. The changes occurring in the material include cooking, gelatinization, denaturation, and molecular alignment resulting in texturization. The sudden pressure drop at the die results in puffing." @default.
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- W3021594499 date "2013-01-01" @default.
- W3021594499 modified "2023-09-23" @default.
- W3021594499 title "Extrusion" @default.
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- W3021594499 doi "https://doi.org/10.1016/b978-0-12-415923-5.00015-0" @default.
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