Extrusion Technology and its Application in the Food Industry: A Review Paper

Subject Areas : Journal of Food Safety and Processing

Fariba Abedi Ardakani ¹ , Mohammad Reza Eshaghi ²

1 - PhD student in Food Science and Technology, Islamic Azad University, Varamin-Pishva Branch
2 - Assistant Prof., Dept. of Food Science and Technology, Islamic Azad University, Varamin -Pishva Branch

Received: 2023-10-20 Accepted : 2023-10-20 Published : 2021-11-22

Keywords: Extrusion, Nutritional value, Features, Processing parameters,

Abstract :

Waste generated in food processing has led to environmental concerns, while many of these wastes have significant nutritional value. On the other hand, lifestyle changes, the tendency to consume ready-to-eat, ready-to-cook foods with nutritional value have increased. Extrusion is one of the advanced technologies that has played a significant role in reducing agricultural waste and improving its added value. The extrusion process uses mixing, shaping, forming, and cooking to produce a new food product. This technology is widely used in the production of human products, food waste processing, and animal feed. The advantages of extruded products contains high variety, high quality, low processing time, cost-effectiveness, low humidity, long shelf life, and less pollution. Important parameters of extrusion processing such as cutting speed, temperature, and water content are all factors that play a role in the nutritional value of extruded products.