Extrusion, pasta

Extruders are normally classified by their method of construction, i.e. twin screw or single screw and the operating conditions, i.e. cold extrusion or extrusion cooking. Cold extrusion is used to make liquorice and pasta among other products and so is outside the scope of this work. Extrusion cooking, which is defined as heating the product above 100 °C, has many uses. 

Passive heat-transfer enhancement techniques, retrofitted, 13 267 Passive mixers, in microfluidics, 26 966, 967 Passive noise detectors, 11 673 Passive nondestructive tests, 17 416, 425 Passive reactors, 17 555 Passive sensing materials, 22 706-707 Passive smart textiles, 24 625 Passive solar collection, silica aerogel application, 1 761-762 Pasta products, 26 278 Paste-extrusion process, 18 301-302 Paste forming, ceramics, 5 651 Paste inks, 14 315-316... 

Sinha, S., Yalla, S., and Manthey, F. 2004. Extrusion properties and cooking quality of fresh pasta containing ground flaxseed. In Proceedings of the 60th Flax Institute of the United States , pp. 24-30. Fargo, ND. 

Durum wheats, in contrast to bread wheats, form the basis of the pasta industry. Here a different "quality" of the gluten proteins is important. The gluten must have an appropriate ratio of gliadin and glutenin (of appropriate type) for satisfactory flour properties during extrusion (as in spaghetti manufacture) and for the "al dente" bite after cooking. 

We now consider the extrusion-spheronization process, which is a widely used method of obtaining multiparticulate dosage forms. The drug substance is mixed with a diluent, a binder (and possibly with other excipients), and water, and kneaded to obtain a wet plastic mass. This is then extruded through small holes to give a mass of narrow pasta-like cylinders. These are then spheronized by rapid... 

Several applications can be found in literature regarding the use of NIR for the paediction of the main physical and rheological parameters of pasta and bread. De Temmerman et al. in 2007 proposed near-infrared (NIR) reflectance spectroscopy for in-line determination of moisture concentrations in semolina pasta immediately after the extrusion process. Several pasta samples with different moisture concentrations were extruded while the reflectance spectra between 308 and 1704 ran were measured. An adequate prediction model was developed based on the Partial Least Squares (PLS) method using leave-one-out cross-validation. Good results were obtained with R2 = 0,956 and very low level of RMSECV. This creates opportunities for measuring the moisture content with a low-cost sensor. 

Zardetto Dalla Rosa in 2006 studied the evaluation of the chemical and physical characteristics of fresh egg pasta samples obtained by using two different production methodologies extrusion and lamination. Authors evaluated that it is possible to discriminate the two kinds of products by using FT-NIR spectroscopy. FT-NIR analysis results suggest the presence of a different matrix-water association, a diverse level of starch gelatinization and a distinct starch-gluten interaction in the two kinds of pasteurised samples. 

Piston extruders are used in the foodstuffs industry, notably in the production of pasta, and are also employed for the shaping of aluminium profiles, wrought copper alloys and steel, for the extrusion and de-watering of sewage sludge, for the extrusion of hard metal, graphite, coal, plastics, etc. 

Mercier, C., Comparative modifications of starch and starchy products by extrusion cooking and drum-drying, in Pasta and Extrusion Cooked Foods, Mercier, C. and Cantarelli, C., eds., Elsevier Applied Science, London, U.K., 1987, p. 120. 

This shows that the best new ideas may come from other industries and other techniques food industry (pasta and noodles machines), cosmetics, cooking, plastics (extrusion in various shapes), potting, printing, painting, etc. 

Heat and shear within the extruder barrel denature proteins thus many enzymes are inactivated. As a function of denaturation, protein solubility in water or dilute salt solutions is reduced, thereby changing protein functionality. SME may influence solubility more than does barrel temperature (Della Valle et aL, 1994). Wheat protein solubility decreases even at the relatively low temperatures (< 100°C) used for pasta extrusion (Um-madi et aL, 1995a). Large proteins may become dissociated into smaller subunits. Denaturation also exposes enzyme-susceptible sites, thus improving digestibility. 

Ordinary butter (the toast type) is another example of a liquid/semisolid, depending on temperature. Butter is really a slurry of water in fat, differing from many materials of similar stiff room temperature textures in that its production is essentially a room temperature operation. Materials of this type can be sampled with a core-type sampler in the semisolid state or by methods previously described, in the liquid state. They can also be sampled by an extmsion system, whereby the sample is chopped off from an extruded stream. It is important that temperature be controlled so that the cut surface remains level and does not start to flow. Cheese is even more solid and can be sampled by simply taking a slice. Processed cheese is usually manufactured in the liquid state, and can be sampled and analyzed as-is, or fed into a sampling cell and allowed to solidify before analysis. Crumbly materials, such as biscuit (cookie) or cake doughs, dough mixes for pasta or noodle production or compressed (fresh) yeast, can be sampled manually or by an extrusion system. This includes thick slurries, which will eventually either solidify or be compressed into solid sheets or blocks. 

Rehydration The quality of extruded cereal products, such as pasta, depends on extrusion temperature and the variety of wheat used in the extrusion process. The effect of varying the ratio of hard and soft wheat on the rehydration kinetics of extruded spaghetti has been investigated by MRI. By... 

What is the most critical operation in pasta production Why Why is vacuum usually applied during pasta extrusion ... 

Mercier, C., and Cantarelli, C. 1986. Pasta and extrusion cooked foods Some technological and nutritional aspects. Tecnoalimenti Food Technology and Nutrition Series. Number 1. Elsevier Applied Science Publishers, New York. 

Nowadays, most breakfast cereals are made either by original traditional processes or by using alternative extrusion methods. Commercial flakes, shreds, and oven-puffed cereals could be alternatively manufactured via extrusion. There are two major types of extrusion processes cold and thermoplastic. Cold extrusion is almost exclusively applied for production of pasta products (Chapter 10), whereas thermoplastic extrusion is used for manufacturing breakfast cereals and snack foods (Chapter 12). Undoubtedly, the most popular and versatile extrusion process is thermoplastic, defined as the combination of heat and mechanical shear to enhance starch gelatinization and dextrinization, protein denaturation, and inactivation of microorganisms, enzymes, and antinutritional factors. The changes in the properties of the starch and proteins result in the formation of a plastic material that could be formed and/or restructured into desired configurations. 

Extrusion Continuous process in which the feed materials, generally refined cereal grits or flours supplemented with other ingredients, are transformed into foods such as different types of pasta products, breakfast cereals, and snacks. Cold extrusion is used for the production of pasta products, whereas thermoplastic extrusion is used for the production of breakfast cereals, snacks, and pregelatinized flours. 

Uses Surfaefant, emulsifier for cosmetic creams/lotions food emulsifier for puddings, frozen desserts emulsion stabilizer for icings provides lubrication for taco shells extrusion aid for pasta also for coffee whifeners antistat for plastics (PP,... 

Uses Emulsifier, dough conditioner, starch complexing agent, crumb softener in bread, rolls, bread improvers, cakes, cereals antisticking agent in pasta prods. extrusion aid for snacks Properties Powd. HLB 4.3 100% cone. 

Uses Food emuisifer for puddings inhibits oii separation in peanut butter improves paiatabiiity in dehydrated potatoes extrusion aid in pasta internai iubri-cant, siip agent, moid reiease, antibiock agent for most piastics, processing Regulatory FDA 21 CFR 184.1505... 

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