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Extrusion—Cooking and expansion

Abstract : Extrusion has been fully described in detail formerly in various books, which explain well the process and the changes of the material structure, either from biomass or from petrol. In this chapter, we focus on the two main mechanisms—melting and expansion—promoted by extrusion, according to the latest scientific results available. We will also show how the changes of recipe may be tackled, using experimental methods and modeling, especially relevant for the extrusion process, provided the main physical properties of the recipe are known. Finally, this approach is illustrated by specific examples from real application in breakfast cereal manufacturing by extrusion cooking.
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https://hal.inrae.fr/hal-03329255
Contributor : Magdalena Kristiawan Connect in order to contact the contributor
Submitted on : Monday, August 30, 2021 - 5:27:24 PM
Last modification on : Thursday, September 9, 2021 - 4:12:01 PM

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Magdalena Kristiawan, Laurent Chaunier, Aleida Sandoval, Guy Della Valle. Extrusion—Cooking and expansion. Perdon, AA; Schonauer, SL; Poutanen, KS. Breakfast Cereals and How They Are Made, Elsevier, pp.141-167, 2020, 978-0-12-812044-6; 978-0-12-812043-9. ⟨10.1016/B978-0-12-812043-9.00007-2⟩. ⟨hal-03329255⟩

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