Ask me something about food extrusion cooking! Will be glad to answer your questions!
Could you please give us some general info about food extrusion.
thanks @karen.csalves . we missed you, please visit the forum more often
Please how can I carry out protein dispersibility index on a SBM
Cooking extrusion is a continuous thermo-mechanical process by which biopolymers are submitted to influence of heat, time, temperature, mechanical shear and moisture which in terms cook the material and changes its physical properties. Known applications in the food industry are: Breakfast cereals (directed expanded and flaked); Infant Cereal/Baby Food; Several types of Snacks (most common Cheetos/Cheese puffs); Textured Vegetable Proteins (meat extenders and analogs); Viscosity Controlled/Modified starches and ingredients for the baking, beverage and industrial industries.
What is SBM?
Yes these injector nozzles are often times called paste extruder - what I’m referring to here are industrial scale cooking extruder and not 3D printers. But they do carry a neat concept, yet very inceptive still.
Would you mind explaining a bit more about compact design extruders that you are using, and specific texture development from those. Any images if you are able to share.Thank you.
Are twin screw extruders the most highly used for meat analogue preprations?
Which type of extruder is suitable for producing i) noodles, ii) pasta and iii) breakfast cereals?
Single/twin screw, inter/non-inter meshing, and counter/co-rotating?
In case I want to obtain vegetal protein powder, do you think extrude and grind is a suitable process?