Open AccessApplication of supercritical carbon dioxide extrusion in food processing technology
Author(s) -
Jelena Panak-Balentic,
Đurđica Ačkar,
Antun Jozinović,
Jurislav Babić,
Borislav Miličević,
Stela Jokić,
Biljana Pajin,
Drago Šubarić
Publication year - 2016
Publication title -
hemijska industrija
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.147
H-Index - 19
eISSN - 2217-7426
pISSN - 0367-598X
DOI - 10.2298/hemind150629024p
Subject(s) - extrusion , supercritical fluid , food processing , supercritical carbon dioxide , flammable liquid , process engineering , extrusion cooking , process (computing) , materials science , environmental science , waste management , computer science , food science , chemistry , engineering , metallurgy , operating system , organic chemistry
Extrusion process is one of the most important innovations of the 20th century applied in many industries. Extrusion is a technology that is increasingly used for the production of various food products, especially snacks and breakfast cereals. Supercritical carbon dioxide (CO2) as a non-toxic, non-flammable and inexpensive, is applied in many processes, including the extrusion technology. Supercritical CO2 extrusion process (SCFX) found its application primarily in the processing and manufacturing plastic, but recently more and more begins to be applied in food production and processing. Scientific researches in this area are based in production of extrudates with improved properties compared to conventional extrusion process without the addition of CO2. A number of applications of SCFX in food processing technology will be reviewed and numerous advantages over the conventional process will be described in this paper
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