Advances in Feed Extrusion Technology - Tsevenda, Awuese C.
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Food extrusion can be defined as a process of mixing, homogenizing and shaping low moisture food materials into intermediate or finished products by forcing them through a specially designed die. Extrusion technology provides several different advantages over the traditional methods to the food and feed processing industries. A variety of shapes, texture, color and appearances can be produced with an extruder, which is not easily done using other production methods. Extrusion is a heat treatment which involves HT/ST principle of extrusion cooking (high temperature/short time), namely, the…mehr

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Produktbeschreibung
Food extrusion can be defined as a process of mixing, homogenizing and shaping low moisture food materials into intermediate or finished products by forcing them through a specially designed die. Extrusion technology provides several different advantages over the traditional methods to the food and feed processing industries. A variety of shapes, texture, color and appearances can be produced with an extruder, which is not easily done using other production methods. Extrusion is a heat treatment which involves HT/ST principle of extrusion cooking (high temperature/short time), namely, the process in which material is exposed to high temperature (to 2000 C) for short time (to 2 minutes). Extruders operate at relatively low moisture while cooking food products, so less re-drying is required. An extrusion system includes a live bin or feeder, pre-conditioner, extrusion cooker, and die/knife assembly and each component are designed to accomplish a specific function in the process of cooking and forming feed products. Parameters that affect the quality of the end product when using extrusion technology are particle size of the ingredients; extruder shaft speed; preconditioning moisture
Autorenporträt
Je suis diplômé de l'Université fédérale d'agriculture de Makurdi, dans l'État de Benue au Nigeria. J'ai étudié la pêche et l'aquaculture, et je suis titulaire d'un baccalauréat en sciences de la pêche et de l'aquaculture. Je suis actuellement en train de préparer une maîtrise en pêche, dans la même université. Mes intérêts de recherche sont la nutrition, la reproduction et la génétique des poissons.