Extrusion of foods
Practical Action
and corn syrup with added colours, acids and flavours. They are extruded as a ‘rope’ and made into
the required shapes using stamping or forming machines. Energy consumption using an extruder to
produce confectionery is about half of that used in boiling pans.
Further information
Advances in Food Extrusion Technology, Maskan, M. and Altan, A., 2011,
Contemporary Food Engineering Series, CRC Press,
Extruders in Food Applications, Riaz, M.N., 2000, CRC Press
Extrusion-cooking Techniques: applications, theory and sustainability, Moscicki, L., 2011, John
Wiley & Sons.
Pasta and Semolina Technology, Kill, R.S., and Turnbull, K., 2001, John Wiley & Sons.
The Complete Manual of Small-scale Food Processing, Fellows, P.J., 2012. Practical Action
Publishing, in preparation.
This document was written by Peter Fellows for Practical Action, March 2012.
Practical Action
The Schumacher Centre
Bourton-on-Dunsmore
Rugby, Warwickshire, CV23 9QZ
Reino Unido
Tel: +44 (0)1926 634400
Fax: +44 (0)1926 634401
E-mail: [email protected]
Website: http://practicalaction.org/practicalanswers/
Practical Action is a development charity with a difference. We know the simplest ideas can have the
most profound, life-changing effect on poor people across the world. For over 40 years, we have been
working closely with some of the world’s poorest people - using simple technology to fight poverty and
transform their lives for the better. We currently work in 15 countries in Africa, South Asia and Latin
America.
4