Reaction Kinetics of Food Extrusion

doi:10.7506/spkx1002-6300-200921101

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (21): 432-437.doi: 10.7506/spkx1002-6300-200921101

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Reaction Kinetics of Food Extrusion

ZHAO Xue-wei1，WEI Yi-min2，WANG Zhang-cun1

1. School of Food and Biological Engineering, Zhengzhou Institute of Light Industry，Zhengzhou 450002,China；
2. Institute of Agro-food Science and Technology，Chinese Academy of Agricultural Sciences, Beijing 100094,China

Received:2008-11-12 Revised:2009-07-26 Online:2009-11-01 Published:2010-12-29
Contact: ZHAO Xue-wei E-mail:zhao_xuewei30@yahoo.com.cn

Abstract

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

CLC Number:

TS201.1

ZHAO Xue-wei1，WEI Yi-min2，WANG Zhang-cun1. Reaction Kinetics of Food Extrusion[J]. FOOD SCIENCE, 2009, 30(21): 432-437.

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Reaction Kinetics of Food Extrusion

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