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Title: EFFECT OF EXTRUSION PARAMETERS ON THE EXTRUDED PRODUCTS FEATURES
EFFECT OF EXTRUSION PARAMETERS ON THE EXTRUDED PRODUCTS FEATURES

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Ionica Cotovanu; Silvia Mironeasa; Madalina Ungureanu-Iuga ; Costel Mironeasa
10.5593/sgem2023V/6.2/s25.17
10.5593/sgem2023v/6.2
1314-2704
978-619-7603-66-8
English
23
6.2
•    Prof. DSc. Oleksandr Trofymchuk, UKRAINE 
•    Prof. Dr. hab. oec. Baiba Rivza, LATVIA
Advances in Biotechnology
The extrusion process is recognized as the most versatile processing technology, and it can be used to produce food with higher nutritional, functional, and sensory qualities. The extrusion process involves forcing a mixture of ingredients through a small die under controlled conditions of temperature, pressure, and shear. This review highlights the main effects of the process parameters (feed rate, feed moisture, screw speed, barrel temperature, raw material characteristics, etc.) and system parameters (specific mechanical energy, residence time, product pressure, and temperature, etc.) on the features of extruded products (expansion ratio, bulk density, texture and color parameters, water absorption capacity, swelling capacity, thermal properties, sensory characteristics, etc.). Extrusion conditions can decrease the expansion ratio and increase bulk and apparent density. When humidity decreases and temperature increases, the Maillard reaction improves, while screw speed negatively affects color change because it influences residence time. Product final porosity, texture, and moisture content are also subject to various changes. The extrusion process can lead to changes in particle size distribution, influencing the mouthfeel and sensory attributes of the product. At high temperatures, screw speed and low moisture, water absorption capacity can decrease, whereas, at low screw speed, it increases. The effects of extrusion parameters on these properties can vary depending on the specific ingredients and formulations used, and the interactions between different parameters can be complex, leading to intricate changes in the features of extruded products. Thus, more advanced research needs to be done.
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This work was supported by a grant of the Ministry of Research, Innovation andDigitization, CNCS - UEFISCDI, project number PN-III-P4-PCE-2021-0718, withinPNCDI III.
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https://doi.org/10.5593/sgem2023V/6.2/s25.17
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Proceedings of 23rd International Multidisciplinary Scientific GeoConference SGEM 2023
23rd International Multidisciplinary Scientific GeoConference SGEM 2023, 28-30 November, 2023
Proceedings Paper
STEF92 Technology
International Multidisciplinary Scientific GeoConference-SGEM
SWS Scholarly Society; Acad Sci Czech Republ; Latvian Acad Sci; Polish Acad Sci; Russian Acad Sci; Serbian Acad Sci and Arts; Natl Acad Sci Ukraine; Natl Acad Sci Armenia; Sci Council Japan; European Acad Sci, Arts and Letters; Acad Fine Arts Zagreb Croatia; Croatian Acad Sci and Arts; Acad Sci Moldova; Montenegrin Acad Sci and Arts; Georgian Acad Sci; Acad Fine Arts and Design Bratislava; Russian Acad Arts; Turkish Acad Sci.
133-140
28-30 November, 2023
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extruded snack, barrel temperature, screw speed, feed moisture, expansion, textural properties