iConnectHub

Login/Register

WeChat

For more information, follow us on WeChat

Connect

For more information, contact us on WeChat

Email

You can contact us info@ringiertrade.com

Phone

Contact Us

86-21 6289-5533 x 269

Suggestions or Comments

86-20 2885 5256

Top

Review of recent advances in extrusion technologies

Source:Ringier Release Date:2011-06-20 772
Food & Beverage
Add to Favorites
A selection of extrusion solutions that caught our ears and eyes at the interpack 2011 in Düsseldorf

EXTRUSION has become one of the most important food processes in the manufacture of pasta, ready-to-eat cereals, snacks, pet foods, and meat analogues. In snacks and pasta, in particular, the variety of raw materials that are mechanically shaped has expanded to include rice, kamut and quinoa, amongst others. Product shapes and textures are constantly being tweaked, so as to allow manufacturers to serve various demographics - from crunchy dinosaurs and dolphins for preschoolers, crisp shells with creamy fillings for on-the-go tweens and teens, to herb-y whole wheat flatbreads for the health conscious.

One feature - flexibility - in common to extrusion systems highlighted here. For many snack and cereal manufacturers, variety requires versatility, and one or more of these technologies may offer the solutions they need to expand their range.


Protein fibration of soy products

 

Protein fibration creates new profit centres for meat, poultry and seafood by-products, and expands the market for grain and soybean growers. In partnership with R&D companies, Clextral has perfected the technology and chemistry of 'fiberising' raw protein and transferred the process from the laboratory to the processing plant, and offering turnkey production lines for full-scale commercialisation of innovative products.

In one such case Clextral worked with Chinese soybean experts to transform raw soy vegetable protein into meat analogues with a wide range of appealing textures, flavours, colours and mouthfeel. In Harbin, capital of Heilongjiang province, the Testing Centre for Quality of Cereals and Derivative Products (ICCMA) develops soy-based products in co-operation with the Ministry of Agriculture and the Heilongjiang China Cereal Quality Research Centre. ICCMA uses HMEC (High Moisture Extrusion Cooking) twin-screw technology and equipment for the development of HMEC products as well as other extruded products suitable for Chinese markets.

HMEC is a two-stage extrusion process: first, the thermo-mechanical processing of proteins in a screw-barrel assembly (mixing and cooking in the extruder), and secondly, protein texturisation or fibration in a long die assembly. During the first stage, the plasticised protein melts at high moisture content (60-80%) and at temperatures above 140°C (285°F). At the second, gelling and fibration transforms the protein into wet meat-like products. After exiting the extruder, final flavouring and colouring are added, and the product is shaped as desired. The process ensures optimum food quality as the ingredients are heated to sterilising temperatures during extrusion, ensuring microbiological safety.

Nuggets, patties, portions, slices, cubes, flakes and crumbles can all be created with HMEC. Formulas range from 50–90% protein, and added ingredients may include animal protein, cornstarch, egg white, dairy protein, fat, vitamins, minerals and salt. Product attribute include:


? Fibration - sheets or longitudinal


? Surface appearance - smooth, rough, shiny, matte, even or marbled


? Colour - light (chicken or tuna) or dark (beef)


? Texture - consistent, firm, soft or elastic


? Flavour - many delicious combinations are available, including ethnic varieties

Dog kibbles: a product application for Buhler's new PRIOtwin extrusion system
      

 

Flexibility with twin screw extrusion

An extruding solution tailored to the production of breakfast cereals, food ingredients and pet food launched by Bühler at interpack offers a modular design and lean concept. Working with process pressures up to 150 bar, a maximum specific torque of 11.5 Nm/cm3 and top temperatures of 200°C, the new PRIOtwin extruder is suiNike Air Max 98

Add to Favorites
You May Like