Novelties in Extrusion Technology

Authors

  • Dr. Prerana Shere MIT School of Food Technology, MIT Art, Design and Technology University, Pune, Maharashtra, India.
  • Dr. Rinku Agrawal MIT School of Food Technology, MIT Art, Design and Technology University, Pune, Maharashtra, India.

DOI:

https://doi.org/10.9734/bpi/mono/978-81-972831-8-5/CH5

Keywords:

Extrusion, texturization, porosification, 3D printing

Abstract

The novel gateways for processing is one of the major developments in extrusion technology. The novelties in functional food processing, the extended application of extrusion through porosification, texturization and 3D printing offer numerous advantages to develop novel food products by extrusion. The supercritical extrusion provides additional advantages over and above the extrusion in terms of expansion, bioactive component stability etc. The low temperature application of an extruder in ice cream making provides novel texture and organoleptic experience in the finished product.

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Published

2024-04-27

How to Cite

Dr. Prerana Shere, & Dr. Rinku Agrawal. (2024). Novelties in Extrusion Technology. Extrusion Technology: Transforming Food Processing, 86–94. https://doi.org/10.9734/bpi/mono/978-81-972831-8-5/CH5

Issue

Extrusion Technology: Transforming Food Processing

Section

Contents