关键词: 食品挤压, 动力学, 非等热, RTD, 剪切

Abstract:

Favorable and unfavorable reactions occurring during food extrusion determine the quality of final products. Feed materials are heated and sheared simultaneously during extrusion, and experience a non-isothermal process and, in addition, their residence time in extruder is distributed. All these lead to tremendous difficulties in elucidating the kinetic process of reactions induced by extrusion. Therefore, this paper states how to describe food extrusion kinetically and simply, and reviews the kinetics of starch conversion/gelatization and degradation, protein polymerization, nutrition and toxin loss, changes in physicochemical properties, and enzyme inhibitor inactivation. Meanwhile, the main trends of further research are also predicted.

Key words: food extrusion, kinetics, non-isothermal, residence time distribution (RTD), shear