extrusion cooking

extrusion cooking

[ek′strü·zhən ‚ku̇k·iŋ]
(food engineering)
The process by which moistened, expansile materials are plasticized in a tube by combination of moisture, heat, pressure, and mechanical shear.
References in periodicals archive ?
Extrusion cooking is a low-cost, high-temperature, short-time process, and requires few ingredients to create a puffed snack.
The effect of extrusion cooking using different water feed rates on the quality of ready-to-eat snacks made from food by-products.
Extrusion cooking is a continuous process in one-step that combines shear forces, high pressure and high temperature in short time (BERK, 2009; VARGAS-SOLORZANO et al.
The instant Rice-mongo baby food blend on the other hand, is a complementary food also rich in protein and energy but is is processed by extrusion cooking method, Tobias added.
The raw HW as well as processed HWM (simple cooking, autoclaving and extrusion cooking was subjected to chemical analysis.
Extrusion cooking food is really a continual cooking, mixing, as well as developing procedure.
Topics addressed include: cereal production and its characteristics, transportation and storage of cereals, malting, rice processing, dry milling, flour quality and technological abilities, bread making, confectionary baking, breakfast cereals, pasta, wet milling and starch extraction, extrusion cooking of cereal-based product, new trends in cereal-based products, and effects of processing on nutritional and functional properties of cereal products.
The extrusion cooking is a process in which high temperature and short time are employed, modifying the initial raw material (flour) resulting in a structured product.
The soy then goes through an extrusion cooking process that uses water, heat and pressure while pushing the mixture through a cylinder with two augers.
The Iberian firm is investing in rotary cooking, the latest generation of Thermoglide toaster and flaker, extrusion cooking and post-extrusion forming, and a coating plant.