Food Engineering
Extrusion
A process combining mixing, shearing, heating and forming in a screw barrel, forcing material through a die. High-temperature short-time extrusion cooks and expands.
Real-life application
The process behind pasta, breakfast cereals and puffed snacks like Kurkure — dough forced through a shaped die under heat and pressure.
Related terms
Specific mechanical energy
Food EngineeringThe mechanical energy delivered to unit mass of material in an extruder, in J/kg.
Starch gelatinisation
Food ChemistryThe irreversible swelling of starch granules when heated in water above a characteristic temperature, in which the crystalline structure is lost, amylose leaches out and viscosity rises sharply.
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