Extrusion Cooking of Starches for Semi‐Products

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Abstract
Extrusion cooking is introduced as a modern high‐temperature‐short‐time process. The cooking time at high temperatures is a matter of seconds, which has a favourable effect in maintaining the properties of the ingredients and active substances, while giving high rates for the destruction of micro‐organisms. The end‐products have a long shelf‐life on account of their low process moisture content. The quality of extruder‐cooked products depends on the extrusion system. The self‐cleaning co‐rotating twin‐screw extruder with its narrow residence time spectrum is the optimum system. However, the counter‐rotating intermeshing machine has certain advantages for products of low viscosity. Continuous extrusion cooking has economic advantages mainly because it replaces many batch processes and because extrusion is carried out entirely or almost entirely with the final moisture content, thus avoiding the necessity to evaporate huge quantities of water.

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