National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Extrusion cooking technology is very efficient state-of-art technology adopted by snacks food industries. It is high temperature, short time high pressure, continuous process. Unit operations involved in extrusion cooking process are conveying, mixing, shearing, heating, and shaping. Various types of extruders used by food manufacturers in snacks industries such as piston extruders, roller-type extruders, and screw extruders (Single-screw extruder and Twin-screw extruder). Screw extruders are most likely used now days to obtain various shaped products like precooked and modified starches, ready to eat breakfast cereals, infant formulae, extruded snacks, etc. It was concluded that the twin screw extruder has better mixing ability and higher pumping efficiency than single screw extruder.
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