FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (21): 416-419.doi: 10.7506/spkx1002-6300-200921097

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A Review on Action and Change of Water during Food Extrusion Process

CHEN Feng-liang,WEI Yi-min*,ZHANG Bo,SUN Zhao-yong   

  1. Institute of Agro-food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193,China
  • Received:2009-01-13 Revised:2009-07-11 Online:2009-11-01 Published:2010-12-29
  • Contact: WEI Yi-min


Water is extremely vital for successful extrusion operation and the formation of unique properties of extrudate. In this review, the movement and change of water during extrusion process and the effects of feed moisture on extrusion system parameters and extrudate properties were discussed in detail. Meanwhile, encountered problems in current studies are summarized and analyzed the necessity for extensive and systematic study of action of water during food extrusion process is also pointed out.

Key words: food, extrusion technology, action of water, review

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