The combined application of supercritical fluid and extrusion technology

The supercritical fluid extrusion (SCFX) process has the potential for producing a range of puffed food products, such as ready-to-eat cereals, pasta and confectionery products, with improved texture, color and taste. The conventional extrusion process has some limitations with regard to the process...

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Bibliographic Details
Published in:Trends in Food Science & Technology 1995, Vol.6 (7), p.232-240
Main Authors: Rizvi, S.S.H., Mulvaney, S.J., Sokhey, A.S.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Food engineering
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
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Summary:The supercritical fluid extrusion (SCFX) process has the potential for producing a range of puffed food products, such as ready-to-eat cereals, pasta and confectionery products, with improved texture, color and taste. The conventional extrusion process has some limitations with regard to the process-related product characteristics. The SCFX process has been successful in overcoming some of these limitations, making extrusion a more versatile and controllable process. Some novel products produced using the SCFX process are presented in this article in the light of the above remarks. The principles of the SCFX process are described with particular focus on the thermodynamic and rheological fundamentals underlying the process improvements.
ISSN:0924-2244
1879-3053
DOI:10.1016/S0924-2244(00)89084-6