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Food Extrusion
Extrusion in food processing consists of forcing soft mixed ingredients through an opening in a perforated plate or die designed to produce the required shape. The extruded food is then cut to a specific size by blades. The machine which forces the mix through the die is an extruder, and the mix is known as the extrudate. The extruder is typically a large, rotating screw tightly fitting within a stationary barrel, at the end of which is the die. Extrusion enables mass production of food via a continuous, efficient system that ensures uniformity of the final product. Food products manufactured using extrusion usually have a high starch content. These include some pasta, breads (croutons, bread sticks, and flat breads), many breakfast cereals and ready-to-eat snacks, confectionery, pre-made cookie dough, some baby foods, full-fat soy, textured vegetable protein, some beverages, and dry and semi-moist pet foods. Process In the extrusion process, raw materials are first ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Macaroni Closeup
Macaroni (, Italian: maccheroni) is dry pasta shaped like narrow tubes.Oxford DictionaryMacaroni/ref> Made with durum wheat, macaroni is commonly cut in short lengths; curved macaroni may be referred to as elbow macaroni. Some home machines can make macaroni shapes but, like most pasta, macaroni is usually made commercially by large-scale extrusion. The curved shape is created by different speeds of extrusion on opposite sides of the pasta tube as it comes out of the machine. The word "macaroni" is often used synonymously with elbow-shaped macaroni, as it is the variety most often used in macaroni and cheese recipes. In Italy and other countries, the noun ''maccheroni'' can refer to straight, tubular, square-ended ''pasta corta'' ("short-length pasta") or to long pasta dishes, as in ''maccheroni alla chitarra'' and ''frittata di maccheroni'', which are prepared with long pasta like spaghetti. In the United States, federal regulations define three different shapes of dried pa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Textured Vegetable Protein
Textured or texturized vegetable protein (TVP), also known as textured soy protein (TSP), soy meat, or soya chunks is a defatted soy flour product, a by-product of extracting soybean oil. It is often used as a meat analogue or meat extender. It is quick to cook, with a protein content comparable to certain meats. TVP may be produced from any protein-rich seed meal left over from vegetable oil production. Specifically, a wide range of pulse seeds besides soybean, including lentils, peas, and faba beans, may be used for TVP production. Peanut-based TVP is produced in China where peanut oil is a popular cooking oil. History Textured vegetable protein was invented by the agricultural commodities and food processing company Archer Daniels Midland in the 1960s; the company owns the name "textured vegetable protein" and the acronym TVP as registered trademarks. Archer Daniels Midland had developed a textured soy protein isolate made with an extruder in the shape of rods or tube ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Colouring
Food coloring, or color additive, is any dye, pigment, or substance that imparts color when it is added to food or drink. They come in many forms consisting of liquids, powders, gels, and pastes. Food coloring is used in both commercial food production and domestic cooking. Food colorants are also used in a variety of non-food applications, including cosmetics, pharmaceuticals, home craft projects, and medical devices. Purpose of food coloring People associate certain colors with certain flavors, and the color of food can influence the perceived flavor in anything from candy to wine. Sometimes, the aim is to simulate a color that is perceived by the consumer as natural, such as adding red coloring to glacé cherries (which would otherwise be beige), but sometimes it is for effect, like the green ketchup that Heinz launched in 2000. Color additives are used in foods for many reasons including: * To make food more attractive, appealing, appetizing, and informative * Offset c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Concentration
In chemistry, concentration is the abundance of a constituent divided by the total volume of a mixture. Several types of mathematical description can be distinguished: '' mass concentration'', ''molar concentration'', '' number concentration'', and '' volume concentration''. The concentration can refer to any kind of chemical mixture, but most frequently refers to solutes and solvents in solutions. The molar (amount) concentration has variants, such as normal concentration and osmotic concentration. Etymology The term concentration comes from the word concentrate, from the French , from con– + center, meaning “to put at the center”. Qualitative description Often in informal, non-technical language, concentration is described in a qualitative way, through the use of adjectives such as "dilute" for solutions of relatively low concentration and "concentrated" for solutions of relatively high concentration. To concentrate a solution, one must add more solute (for exam ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rheometry
Rheometry () generically refers to the experimental techniques used to determine the rheological properties of materials, that is the qualitative and quantitative relationships between stresses and strains and their derivatives. The techniques used are experimental. Rheometry investigates materials in relatively simple flows like steady shear flow, small amplitude oscillatory shear, and extensional flow. The choice of the adequate experimental technique depends on the rheological property which has to be determined. This can be the steady shear viscosity, the linear viscoelastic properties (complex viscosity respectively elastic modulus), the elongational properties, etc. For all real materials, the measured property will be a function of the flow conditions during which it is being measured (shear rate, frequency, etc.) even if for some materials this dependence is vanishingly low under given conditions (see Newtonian fluids). Rheometry is a specific concern for smart fluids ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Viscosity
The viscosity of a fluid is a measure of its resistance to deformation at a given rate. For liquids, it corresponds to the informal concept of "thickness": for example, syrup has a higher viscosity than water. Viscosity quantifies the internal frictional force between adjacent layers of fluid that are in relative motion. For instance, when a viscous fluid is forced through a tube, it flows more quickly near the tube's axis than near its walls. Experiments show that some stress (such as a pressure difference between the two ends of the tube) is needed to sustain the flow. This is because a force is required to overcome the friction between the layers of the fluid which are in relative motion. For a tube with a constant rate of flow, the strength of the compensating force is proportional to the fluid's viscosity. In general, viscosity depends on a fluid's state, such as its temperature, pressure, and rate of deformation. However, the dependence on some of these properties is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Starch Gelatinization
Starch gelatinization is a process of breaking down the intermolecular bonds of starch molecules in the presence of water and heat, allowing the hydrogen bonding sites (the hydroxyl hydrogen and oxygen) to engage more water. This irreversibly dissolves the starch granule in water. Water acts as a plasticizer. Three main processes happen to the starch granule: granule swelling, crystallite or double helical melting, and amylose leaching. *During heating, water is first absorbed in the amorphous space of starch, which leads to a swelling phenomenon. *Water then enters via amorphous regions into the tightly bound areas of double helical structures of amylopectin. At ambient temperatures these crystalline regions do not allow water to enter. Heat causes such regions to become diffuse, the amylose chains begin to dissolve, to separate into an amorphous form and the number and size of crystalline regions decreases. Under the microscope in polarized light starch loses its bir ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Protein Denaturation
In biochemistry, denaturation is a process in which proteins or nucleic acids lose the quaternary structure, tertiary structure, and secondary structure which is present in their native state, by application of some external stress or compound such as a strong acid or base, a concentrated inorganic salt, an organic solvent (e.g., alcohol or chloroform), agitation and radiation or heat. If proteins in a living cell are denatured, this results in disruption of cell activity and possibly cell death. Protein denaturation is also a consequence of cell death. Denatured proteins can exhibit a wide range of characteristics, from conformational change and loss of solubility to aggregation due to the exposure of hydrophobic groups. The loss of solubility as a result of denaturation is called ''coagulation''. Denatured proteins lose their 3D structure and therefore cannot function. Protein folding is key to whether a globular or membrane protein can do its job correctly; it ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pressure
Pressure (symbol: ''p'' or ''P'') is the force applied perpendicular to the surface of an object per unit area over which that force is distributed. Gauge pressure (also spelled ''gage'' pressure)The preferred spelling varies by country and even by industry. Further, both spellings are often used ''within'' a particular industry or country. Industries in British English-speaking countries typically use the "gauge" spelling. is the pressure relative to the ambient pressure. Various #Units, units are used to express pressure. Some of these derive from a unit of force divided by a unit of area; the International System of Units, SI unit of pressure, the Pascal (unit), pascal (Pa), for example, is one newton (unit), newton per square metre (N/m2); similarly, the Pound (force), pound-force per square inch (Pounds per square inch, psi) is the traditional unit of pressure in the imperial units, imperial and United States customary units, U.S. customary systems. Pressure may also be e ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Steam
Steam is a substance containing water in the gas phase, and sometimes also an aerosol of liquid water droplets, or air. This may occur due to evaporation or due to boiling, where heat is applied until water reaches the enthalpy of vaporization. Steam that is saturated or superheated is invisible; however, "steam" often refers to wet steam, the visible mist or aerosol of water droplets formed as water vapor condenses. Water increases in volume by 1,700 times at standard temperature and pressure; this change in volume can be converted into mechanical work by steam engines such as reciprocating piston type engines and steam turbines, which are a sub-group of steam engines. Piston type steam engines played a central role in the Industrial Revolution and modern steam turbines are used to generate more than 80% of the world's electricity. If liquid water comes in contact with a very hot surface or depressurizes quickly below its vapor pressure, it can create a steam explosion ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meat
Meat is animal flesh that is eaten as food. Humans have hunted, farmed, and scavenged animals for meat since prehistoric times. The establishment of settlements in the Neolithic Revolution allowed the domestication of animals such as chickens, sheep, rabbits, pigs, and cattle. This eventually led to their use in meat production on an industrial scale in slaughterhouses. Meat is mainly composed of water, protein, and fat. It is edible raw but is normally eaten after it has been cooked and seasoned or processed in a variety of ways. Unprocessed meat will spoil or rot within hours or days as a result of infection with, and decomposition by, bacteria and fungi. Meat is important to the food industry, economies, and cultures around the world. There are nonetheless people who choose to not eat meat (vegetarians) or any animal products (vegans), for reasons such as taste preferences, ethics, environmental concerns, health concerns or religious dietary rules. Terminology Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double sugars, are molecules made of two bonded monosaccharides; common examples are sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two molecules of glucose). White sugar is a refined form of sucrose. In the body, compound sugars are hydrolysed into simple sugars. Longer chains of monosaccharides (>2) are not regarded as sugars, and are called oligosaccharides or polysaccharides. Starch is a glucose polymer found in plants, the most abundant source of energy in human food. Some other chemical substances, such as glycerol and sugar alcohols, may have a sweet taste, but are not classified as sugar. Sugars are found in the tissues of most plants. Honey and fruits are abundant natural sources of simple su ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
