Extrusion Processing on Physical and Chemical Properties of Protein Rich Products-An Overview
نویسندگان
چکیده
Accepted: 12/10/2014 Abstract Extrusion is a thermodynamic process which combines several unit operations including mixing, cooking, kneading, shearing, shaping and forming. The principles of operation are similar in all types: raw materials are fed into the extruder barrel and the screw(s) then convey the food along it. Further down the barrel, smaller flights restrict the volume and increase the resistance to movement of the food. As a result, it fills the barrel and the spaces between the screw flights and becomes compressed. There are number of versatile product developed through this technology which has properties like lower cost, high nutritive value and convenience food products. The review aimed to cover effect of various factor of extrusion processing that affects physical as well as chemical properties of various protein rich products.
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