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TEXTURIZATION BY EXTRUSION
Author(s) -
CLARK J. PETER
Publication year - 1978
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1978.tb01296.x
Subject(s) - plastics extrusion , extrusion , barrel (horology) , viscosity , materials science , residence time (fluid dynamics) , texture (cosmology) , die (integrated circuit) , residence time distribution , flow (mathematics) , volumetric flow rate , composite material , mathematics , mechanics , computer science , engineering , geometry , image (mathematics) , geotechnical engineering , physics , artificial intelligence , nanotechnology
Texturization in an extruder occurs as a cereal, or oil seed, flour and water are mixed and cooked to form a dough, which is then shaped by forced flow through a die. Depending on the composition of the dough and the process conditions, the product may be dense, fibrous, or puffed. Under special conditions, expansion may be controlled to give a meat‐like texture. The mechanical elements of an extruder include the screw, barrel, and die. The operating parameters are: speed, power, imposed temperature, and flow rate. The dependent variables are: pressure build‐up, product temperature, and residence time distribution. The relationships among the design variables, operating parameters, and dependent variables are described by fluid‐dynamic equations developed in the polymer industry. These depend on several factors including the apparent viscosity of the cooking dough, which is a function of time and temperature history.