Optimization of Extrusion Cooking Process

Results and Discussion Based on all possible combinations of complete factor design and process parameters described in the previous chapter, extrusion cooking has been completed and restrictions have been established. The quality of all extrudates was tested for physical properties (BD, MC, ER), functional properties (WAI, WSI) and structural properties (harness). The importance of process parameters to the quality of the extrudate was tested and optimized using a full factor analysis of variance. A table combining P and r squares of each quality factor obtained from ANOVA is shown.

Extrusion technology is one of the processing techniques for designing extended food substrate. Food extrusion applications can be used for processing cereals, snack foods, and swelling foods as early as the 1930's. Various foods can be compounded and designed using extrusion technology. It can be used to form instant foods (snacks, cereals, pasta, candies), as well as food ingredients that can form solid, semisolid and liquid products after the preparation process. Structure of puffed food - Eating quality characteristics are strictly dependent on operating parameters

Various millet based extemporaneous products can be prepared using conventional grain processing methods (popping and spalling) and contemporary methods (drum drying / extrusion cooking). Thus, various extruded millet-cereal-bean pulse snacks can be prepared commercially for ease of use and wider use. Likewise, the millet-cereal-bean mixture can be used to prepare mucus, papad, badiyan, buzzia, vermicelli, spaghetti, noodle, macaroni and the like. Various millet blends and wheat can be used to produce multiparticulate flour, biscuits and other baked confectionery, biscuits, bread, bread, rushes, cakes and muffins. Jowar malt is used to prepare baby food. Since extrusion reduces antinutrients and enhances digestibility of millet, extruded millet products can be advertised as healthy snack / health food

Material extrusion has several advantages. The first is to support a variety of foods, including any food that can be extruded from the nozzle and retain its shape after extrusion. The 132nd reason is that the degree of freedom of printable design is high by the extrusion method. Remove the object feature from the mold. Third, because the mold is unnecessary, the cost is limited to the object's digital design, the machine amortization cost, and food-based input 15. In many applications, consumers need to create their own designs. Production, wide customization realized