This presentation will cover majority aspect of extrusion cooking.

1. Extrusion
Cooking
Nikhil Mishra| 22412FST013|
Submitted to Dr. Anil Kumar Chauhan

2. Overview
Timeline
Attributes
● Definition
● Principle of Working
● Classification
● Components
● Physico chemical changes
Application
Disadvantages
Refrences

3. Timeline
1930
Dry pasta Mass production
1940
Expanded Corn Curls Were
produced
1797
Joseph Bramah
Patented extrusion process
for metal
1870
Meat extruders for sausage
making

4. Definition
Definition 1
● Extrusion cooking is a high
temperature short-time
(HTST) process which
inactivates enzymes and
reduces microbial
contamination
Definition 2
● Extrusion in food
processing consists of
forcing soft mixed
ingredients through an
opening in a perforated
plate or die designed to
produce the required
shape.
Definition 2
• Extrusion processing is
defined as the process
by which moistened,
starchy and
proteinaceous food
materials are
plasticized through a
die by a combination of
moisture, pressure,
heat and mechanical
shear

5. Working Principle
Types of phenomenon involved
● High Shear
● High Pressure
● High Temperature
Raw Material
in feed barrel
Volume is
decreased
Resistance
to movement
increases
Space
between
screw flight
is
compressed
Screw
kneads the
material
Semi solid
plasticized
mass
Food forced
to dies in
final step

6. Working Principle contd.
● If the food is heated above 100 ºC the process is known as extrusion
cooking (or hot extrusion).
● A variety of shapes, including tubes, rods, spheres, strips, doughnuts,
squirls or shells can be formed.
● Low pressure extrusion, at temperatures below 100ºC, is used to
produce, for example fish pastes, surimi, liquorice and pet foods[1]

7. Classification

8. Operating
methods
1. Cold Extruder
Operating
methods
Hot Extruder
Construction
Single Screw
Construction
Twin Screw[2]
● Co-rotating intermeshing screws
● Co-rotating non-intermeshing
screws
● Counter-rotating intermeshing
screws
● counter-rotating non
intermeshing screws

9. Extruders
Cold Extruders
Gently mix and shape dough, without direct heating or cooking
within the extruder.
Hot Extruders
Generally consist of thermo-mechanically transform raw materials
in short time and high temperature (HTST) conditions under
pressure. It is used mainly to produce textured food and feed
products, such as ready-to-eat breakfast cereals, snacks

10. Extruders on the basis of contruction
Single Screw
● Single screw extruders
contain a single rotating
screw in a metal barrel.
● Most commonly used
single screws have a
constant pitch and come in
varying patterns.
Twin Screw
● It consists of two parallel
screws of equal length rotate
inside the same barrel, usually
the internal surface of the
barrel of twin screw extruders
is smooth.
● Used for high moisture
extrusion, products that
include higher quantities of
components such as fibres, fats

11. Schematics on the basis of construction
Single Screw Extruder Twin Screw Extruder
Image Adapted from: Extrusion technology and its application in food processing: A review

12. Components

13. 1.Pre Conditioning
2. Feeding system
3. Screws
4. Barrel or sleves
5. Die or cutting mechanism

14. Pre Conditioning
● Pre-conditioning is done with steam or water and mixed
manually.
● This is applied when moisture contents around 20 to 30%
and long residence times of the material are used.
● Preconditioning favours uniform particle hydration,
reduces retention times within the extruder and
increases throughput

15. Feeding System
● Feeding of raw material into extruder should be constant
and non-interrupted for an efficient and uniform
functioning of the extrusion process.

16. Screws
● Screw convey material into the extruder barrel, shearing
and ensure final product quality.

17. Barrel or sleves
● It is divided into feeding, kneading and sleeves they are
often jacketed to permit circulating of steam or
superheated oil for heating or water or air for cooling,
thus enabling the precise adjustment of the temperature
in the various zones of the extruder

18. Die or cutting mechanism
● The die presents two main functions: give shape to the
final product and promote resistance to material flow
within the extruder causing an increase in internal
pressure.

19. Effects on
Physico
Chemical
Properties
1. Changes in physical parameters
2. Dietary fibre
3. Protein
4. Carbohydrates
5. Lipids
6. Minerals and Vitamins
7. Antinutrional factors
8. Phenolic content

20. Physical Parameters Dietary fibre
● Changes in color due to non
enzymatic browning.
● Nutritional Availability of
Lysine decreases[3]
● Increasing protein content at
constant feed moisture
content causes an increase in
brittleness, hardness and
crispness but decrease colour
intensity.
● Extrusion technology was
successfully applied to orange
pomace to increase its SDF
fraction under optimal
conditions.
● Reason: due to modification of
the cell-wall structure during
extrusion[4]

21. Protein Carbohydrates
● Variation in shear forces leads
to changes in nutritional aspect
of protein.
● Denaturation
● Geletinization
● Melting
● Fragmetation
● Sugar losses

22. Lipids Vitamins and Minerals
● Hydrophilic and lipophilic
balance dependent.
● FFA development reduced.
● Oxidation decreased.
● Ascorbic acid loss
● Higher Vitamin B retention
● Stability of Vitamin A & E
compromised

23. Anti nutrients Phenolic Components
● Reduction in phytic acid and
tannic acid.
● Significant increase in phenolic
compounds.
● Reason: Release of bioactive
compound from cell matrix

24. Application

25. Application
● Confectionery: Production of chewy gelatinized
products.
● Breakfast Cereals: RTEs (Flaking, toasting, puffing,
shredding, extruding process opimisation)
● Meat Analogues: Imitation meat, faux meat, made from
soy protein. Textured vegetable protein, Textured soy
proteins

26. Advantages

27. Advantages
● Versatality
● Cost
● Product quality
● Environmental friendly
● Energy efficient

28. Disadvantages

29. Disadvantages
● Fading of product color due to expansion on excessive
heat.
● Chances of non enzymatic browning.
● Deterioration of protein.

30. Refrences
[1] Bordoloi and Ganguly, 2014
[2] Maurya and Said, 2014
[3] Petitot et al., 2009
Baskar G, Aiswarya R. Role of extrusion technology in food processing and its effect on nutritional
value International Journal of Food science and Technology 2016

31. धन्यवाद
ありがとうございました
ありがとうございました