Texturized extrusion process

Purely thermal denaturation of proteins requires much longer times collagen in moist heat below 120 °C needs 30 min to denature (Meyer et ah, 2005), wheat glutens must be subjected to 200-215 °C of dry heat for 72 min (Friedman et ah, 1987), and as mentioned above, whey proteins require at least 50 °C and 30 min for texturization without the use of extrusion processing. 

Extrusion processing texturizes WPCs, WL AC, and WPl, but the greatest amoimt of texturing occurred with WPL... 

Thermoplastic extrusion technology has been used to texturize many defatted vegetable protein ingredients, and produce many fibrous structures and meat-like textures. Such processes have been used extensively to prepare meat analogs (1, which have found their widest application in formulation of foods for institutional markets (3). A primary disclosure of extrusion texturization of vegetable proteins was made by Atkinson ( ). General descriptions of various extrusion processes have also been reported (1, 5-14). ... 

The fiber structure of the brick is the result of the extrusion process during manufacture. The fiber structure is in the direction of the extrusion of the clay matrix. The texture of the sides of the extrusion can be varied to provide scored, mat or textured patterns. 

A hot-extrusion process for fabricating NdFeB permanent magnets was applied by Ma et al. (1987). These authors reported that NdFeB magnets made by extrusion exhibit a [100] fiber texture with the easy magnetization lying randomly in a plane normal to the extrusion direction. Extrusions made with atomized powder were... 

Due to its surface texture and its anisotropic mechanical behavior, extrusion processes are not reconnnended for tooling, for neither Prototype nor Indirect or Direct Tooling. 

The third development, now commonly practiced, is the introduction of a high-speed melt extrusion process. Polymer solution is extruded at speeds somewhat higher than those used in traditional processes, and the fibers formed are wound up at speeds of up to 4000 m/min. This leads to the production of the partially drawn or POY, which are then further drawn and textured using the new draw-texturing process. 

Texture manufactured by the co-extrusion process (Process 3) is quite uniform and it offers good friction values in combination with fine grained mineral materials. The texture is evenly distributed over the surface, but their friction resistance cannot be varied or at least only to a small extent. The problem of stress eraek resistance must be considered as with the other textures. Sinee the geomembranes are usually textured throughout the whole surfaee, two textured areas must be welded for each hot wedge weld seam. For the individual co-extruded textures as well as for impinged or laminated textures proof must be provided showing that this is possible without any loss of quality in the properties of the weld seams (Sect. 10.3). 

Extrusion Texturized Dairy Proteins Processing and Application... 

There is a continuing interest to improve and extend the fimctional properties range of dairy proteins to provide both health benefits and their characteristic physical behaviors under different temperature, moisture, and pH conditions so that they may be included in foods that ordinarily do not contain them. One such research area is the extrusion texturization of whey proteins, which have resulted in dairy proteins with new characteristics imparted by a controlled texturization process, depending on the application desired (Hale et al., 2002 Manoi and Rizvi, 2008 Onwulata, 2009 Onwulata et al., 1998). Protein texturization is a two-step process that involves, first, the unfolding of the globular structure (denaturation) and, second, the alignments of the partially unfolded structures in the direction of mass flow in the extruder. The surface characteristics are imparted at the extruder die as the molten mass exits (Onwulata et al., 2003a). 

Extrusion texturization is a process that uses mechanical shear, heat, and pressure generated in the food extruder to change the structures of food components, including proteins (Harper, 1986). Protein texturization creates filamentous structures, crumbly surfaces, or other physical formations by restructuring or realigning folded or tightly wound globular structures into stretched, layered, or cross-linked mass (Kinsella and Franzen, 1978). 

Cheftel, J. C., Kitagawa, M., and Queguiner, C. (1992). New protein texturization processes by extrusion cooking at high moisture levels. Food Rev. Int. 8, 235-275. 

Texturization Process at Various Temperatures. Changes in soy flour components during nonextrusion texturization at various temperatures were unlike those of extrusion texturization because shearing action does not occur in nonextrusion texturization. Therefore, a higher temperature (160 C) was required to produce a puffed product. Due to lack of shearing action, nonextrusion... 

Aluminum is unique among the metals because it responds to nearly all of the known finishing processes. It can be finished in the softest, most delicate textures as exemplified by tableware and jewelry. Aluminum can be anodized and dyed to appear like gold. It can be made as specular as a silver mirror and jet black. The metal also can be anodized to an extremely hard, wear- and abrasion-resistant surface that approaches the hardness of a diamond. Aluminum is available in many convenient forms-shapes, sheet, plate, ingot, wire, rod and bar, foil, castings, forgings, powdered metals, and extrusions. 

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