This document discusses supercritical fluid extrusion (SCFX) and presents several case studies exploring its applications. SCFX uses supercritical CO2 which has high solubilizing capacity and diffusivity, allowing for low-temperature, low-shear extrusion processes. Case studies demonstrated using SCFX to develop nutrient-fortified extruded products incorporating fruit waste, produce soy-based crisps fortified with micronutrients, and develop yeast-free bread with density comparable to conventional bread. The document concludes SCFX is a versatile technology for producing a variety of food products and biodegradable materials, with potential future areas of research including dairy, biodegradable materials, and meat extrusion.

1. SUPERCRITICAL FLUID EXTRUSION (SCFX)
PRAGATI SINGHAM
Roll No.- 10703
Ph.D 1st year

2. CONTENTS
CASE STUDIES
CONCLUSION
FUTURE THRUSTS
INTRODUCTION

3. INTRODUCTION
High temperature
High shear
Steam puffing
Extrusion Technology
Disadvantages

4. High solubilizing capacity
High Diffusivity
Low temperature process
Supercritical Fluid CO2
Advantages

5. Supercritical Fluid Extrusion
SUPERCRITICAL FLUID EXTRUSION
(SCFX)
Versatile
High production Rate
Low temperature
Low shear
High expansion

6. SUPERCRITICAL FLUID EXTRUSION PROCESS
(SCFX)
•
Development of
gas holding
rheological
properties
Injection of
CO2
Nucleation
of Cells
Expansion

8. OBJECTIVE
To develop novel extrusion protocols to directly incorporating
fruit/dairy by-products into shelf-stable, puffed, extruded
products and evaluate changes in their quality due to processing.

9. MATERIALS AND METHODS
Materials
Pre-gelatinized starch 76%
Apple pomace powder (22% & 28%)
Lecithin 1%
Distilled monoglycerides, 1%
At 7.58 MPa

10. RESULTS
External
Internal

11. Nutrient Retention

12.  Direct utilization of apple pomace into nutrient-enriched,
shelf stable puffed extruded products
 Retention of 84% of the Total Phenolic Content (TPC) and
74% of the total antioxidants
 Low density extrudates 0.21-0.35 g/cm3 were obtained
INFERENCES

13. OBJECTIVE
To produce soy based expanded crisps fortified with
micronutrients and protein by using SCFX

14. MATERIAL AND METHODS
Lecithin (1.5g/100g),
Distilled monoglycerides (1g/100g),
Table Salt (1.5g/100g)
Micronutrient premix 325mg/100g
Flour % Soy protein Conc.
(RS SPC-25)
% Soy protein Conc.
(RS SPC-40)
% Soy flour
(RS SF-25)
% Soy flour
(RS SF-40)
Waxy rice flour
(WRF) (g/100g)
71.5 56.5 71.5 56.5
Rice-Soy Concentrate Crisps (A) 25% (B) 40% Rice-Soy Flour Crisps (A) 25% (B) 40%

15. 0
0.1
0.2
0.3
RSC-SPC
25
RSC-SF 25 RSC-SPC
40
RSC-SF 40 RSC-SPC
25
RSC-SPC
40
RSC-SPC
40
RSC-SF 40
Piece Density (g/cm3) Bulk Density (g/cm3)
0
1
2
3
4
5
RSC-SPC 25 RSC-SF 25 RSC-SPC 40 RSC-SF 40
Expansion Ratio (%)
Density
Expansion
Ratio
RESULTS

16. -0.6
-0.4
-0.2
0
0.2
0.4
0.6
0.8
RSC-SPC 25 RSC-SF 25 RSC-SPC 40 RSC-SF 40
a value
59
60
61
62
63
64
RSC-SPC 25 RSC-SF 25 RSC-SPC 40 RSC-SF 40
L value
0
4
8
12
16
RSC-SPC 25 RSC-SF 25 RSC-SPC 40 RSC-SF 40
b value
COLOR

17. 0
2000
4000
6000
8000
10000
12000
RSC-SPC 25 RSC-SF 25 RSC-SPC 40 RSC-SF 40
Vitamin A (IU/100g)
Before Extrusion
After Extrusion
0
20
40
60
80
100
120
140
160
RSC-SPC 25 RSC-SF 25 RSC-SPC 40 RSC-SF 40
Vitamin C (mg/100g)
Before Extrusion
After Extrusion
MICRONUTRIENTS

18. RSC-SPC 25 was found to be best among the samples
Improved amino acid balance due to incorporation of soy
protein to rice flour
No undesirable quality attributes on fortification of vitamin A,
C and minerals.
Effective process based nutrient fortification approach to
reduce malnutrition.
INFERENCES

19. OBJECTIVE
To quantify the effects of die temperature, different levels of
alkalized cocoa powder and CO2 gas injection on cellular
structure and physical properties of extruded meal

20. MATERIAL AND METHODS
Corn meal
Variables
Temperature 95˚C, 110 ˚C and 120˚C
Alkalized cocoa powder (6% and 12%)

21. RESULTSSectionalExpansionIndex(SEI)
Effect of die temperature, ACP content and C02 gas injection
EXPANSION INDEX PIECE DENSITY

22. 0%
6%
12%
ACP 95˚C 110˚C 120˚C 95˚C 110˚C 120˚C
DIE TEMPERTURE
CELL STRUCTURE
Without CO2 injection With CO2 injection

23. Die temperature, Alkalized Cocoa powder (ACP) content and
CO2 injection significantly affected the physical properties of
the extrudates
Addition of ACP imparted rigidity to the extruded structure
and reduced shrinkage
Uniform microcellular structure with reduced breaking
strength in ACP added CO2 injection process
INFERENCES

24. OBJECTIVE
To develop SCFX leavened dough and breads with density
comparable to the density of conventionally yeast-leavened
breads and commercial bread products

25. MATERIAL AND METHODS
Dough Formulae
Percentage Flour Weight
Ingredients Formula 1 Formula 2 Formula 3
Guar Gum 0.5 0.15 Nil
Egg powder 1 0.5 Nil
Ascorbic acid 0.01 0.2 0.2
Conventional baking
180˚C for 30 min
Combined Vacuum and
Conventional 188 ˚C with
50.8kPa vacuum for 30
min followed by 180 ˚C for
10 min.39 rpm

26. RESULTS
EXTERNAL MORPHOLOGY

27. 0
0.1
0.2
0.3
0.4
0.5
C V+C C V+C C V+C
Formula 1 Formula 2 Formula 3
Bread Density (g/cm3)
0
10
20
30
40
C V+C C V+C C V+C
Formula 1 Formula 2 Formula 3
Crumb Moisture (%)
PHYSICO-CHEMICAL PROPERTIES

28. FORMULA 2 STALING TEST
Conventional
Baking
Combined
Conventional and
vacuum baking

29. Formula 2 yeast-free bread produced by combined
conventional vacuum baking using SCFX leavened dough was
found to be the best
Density and crumb hardness obtained in SCFX leavened
bread was comparable to yeast leavened breads
Bread quality was controllable as compared to conventional
yeast-leavened bread
Consistent ready-to-bake dough can be produced in shorter
time (approx. 0.36 to 0.41 h ) without ethanol emmission
INFERENCES

30. OBJECTIVE
To study the cross-linking of native/pre-gelatinized starch
blends and to create cross-linked microcellular starch foams by
reaction SCFX with STMP

31. MATERIAL AND METHODS
Samples:
Pre-gelatized wheat starch
Control mixture of native starch (40% w/w)and pre-gelatinized
starch (60% w/w)
Food-grade Sodium Trimetaphosphate (STMP): 9%
NaOH (0.1 M, 0.2 M)
SC-CO2: 0%, 1% and 1.5%

32. DENSITY and EXPANSION RATIO
RESULTS

33. EXTERNAL MORPHOLOGY
Yellowish
Bright white
Bright white

34. 0
5
10
15
20
25
30
0% 1% 1.50%
SC-CO2 (% DRY FEED)
9% STMP 0.1 M NaOH
at 60˚C
9% STMP , 0.1 M NaOH
at 90˚C
0
2
4
6
8
10
12
0% 1% 1.50%
SC-CO2 (% DRY FEED)
9% STMP 0.2 M NaOH at
60˚C
9% STMP , 0.2 M NaOH
at 90˚C
WATER SOLUBILITY

35. Cross-linking, modified and integrated the structure of
extrudates
High pH, low temperature favoured restricted mobility which
leads to decrease in water solubility
pH played a key role in reactive supercritical fluid extrusion
Reactive Supercritical fluid extrusion can be successfully used
for production of starch-based biodegradable films.
INFERENCES

36. • Production of yeast-free continuous baked products can be
done using SCFX
• Fortification of heat labile micronutrient into extrudates
• Utilization of agro-food industry wastes into nutritionally
attractive by-products
• Biodegradable material can be produced using SCFX
CONCLUSION

37. • Development of dairy based extrudates using
SCFX
• Development of several biodegradable material
using SCFX
• Development of meat extrudates using SCFX
video
FUTURE THRUSTS