Extrusion Technology in Food Processing

For over a decade, food extrusion technology has been used in food processing. Since its introduction, the technology has undergone various developments to enhance efficiency and mass production of food products. Essentially, food extrusion technology is method in which a set of assorted food ingredients are forced through an opening in a perforated die. The main purpose of this technology is to increase the diversity of foods in the diet by introducing a sort of products with diverse textures, shapes, colors and flavors from basic ingredients. Since its introduction, the technology has been modified to maximize its benefits in food processing.

Production of food products such as breads, dough, baby foods, some beverages, pet foods and certain snacks for large scale consumption require a method that is efficient and increases the quality of products. Extrusion technology in food processing has various benefits which include the following;

1. Denaturation of Toxins. Food extrusion technology has been found to destroy certain naturally occurring toxins. Most extruders use a technique called ‘high temperature short-time process’ (HTST). In this process, ingredients are subjected to varying degrees of high temperature for a short time. Certain types of enterotoxins produced by microorganisms are killed by these high temperatures. It is thus important to use this technique in the production of food. 

2. Destruction of Harmful Bacteria. Food extrusion technology has also been known to kill certain types of bacteria. Some types of bacteria may contaminate food during processing. These types of bacteria may be harmful to human health if consumed with food. High temperature short-time technique helps to eliminate these bacteria. To increase the effectiveness of this technology, scientists and engineers have worked together over the years in research to determine the standard temperatures for survival of harmful bacteria and to design the best machines to counter them.

3. Increases Nutrient Availability. Food extrusion is thought to increase nutrient availability. According to a preliminary study, the processing technology shows a significant increase in iron-bioavailability in the final product. Iron plays an important role in the transport of oxygen by red blood cells in the body. In addition, food extrusion increases simplification of complex starch in the food ingredients. Whereas simplification of starch may increase tooth decay, it can also be beneficial to individuals with impaired digestive system. 

4. Increases Efficiency. Food extrusion has enabled mass production of processed foods. By working continuously, the machines ensure efficiency and uniformity of the final product. Unlike, the early extruders, latest extrusion machines are more sophisticated with increased production capacity. This development has enabled processing companies to increase their production and profit margins. Most large scale and small scale producing companies use this form of technology today. Food extrusion has been incorporated into kitchen appliances like coffee grinders, meat grinders, herb grinders and certain kinds of pasta makers. 

5. Increased Food Shelf life. Most extruders especially the ‘high temperature short time’ enabled machines may increase the shelf life of food. Whereas most perishables can be stored in a freezer, certain types of food are best preserved by reducing their moisture content. Dry extrusion technique tailored with High Temperature Short-Time process lowers the moisture content in most foods. This procedure can lower moisture content up to 15 percent. Dry cheese can be produced by this method. 

Food extrusion has proved to be a useful tool in food processing. Users can improve their fortunes in food manufacturing by acquiring such machines. Even so, users should ensure that extrusion machines acquired meet the international standards of food processing.