ANSC 424 Exam 2 | Verified with 100% Correct Answers

ANSC 424 Exam 2 | Verified with 100% Correct Answers
What are the steps of extrusion?
formulation
grinding
premixing
extrusion
drying
coating
packaging
What four things are necessary for the extrusion process?
moisture
pressure
temperature
mechanical shear
How does extrusion improve nutritional quality of the feed?
increases digestibility of starch and protein
decreases ANF
What are benefits of extrusion?
increases nutritional quality
sterilizes product
improves texture
What is the importance of the grinding step in extrusion?
uniform particle size
even moisture uptake for proper cooking
How are carbohydrates a functional ingredient in extrusion?
used as binder
heat + moisture + time = gelatinization
starch most functional carb
fiber has low functionality and negative effect on texture and expansion
How are proteins a functional ingredient in extrusion?
low functionality, actually negative effect on flow, binding, expansion - more dense
product
plant and fresh meat are more functional
How are lipids a functional ingredient in extrusion?
higher levels are negative
decrease friction which decreases flow thru and expansion and texture development
What are other functional ingredients in extrusion?
humectants help protect from moisture spoilage
reducing pH helps also protect against spoilage
What are examples of humectants?
sugar, syrups, salts, propylene glycol, glycerin
What is the purpose of the preconditioner in extrusion?
hydrate and heat and mix
partial cooking before extrusion
increases production capacity, decreases extrusion screw wear, decreases mechanical
energy input, increases thermal energy input
What are equipment considerations for extrusion?
feed delivery system (agitator yes or no?)
preconditioner (use if in-barrel moisture is >18%)
extruder barrel and components
die and knife
dryer and coater
What are the two main types of feed delivery systems?
volumetric
gravimetric
What are the qualities of a volumetric feed delivery system?
manual control of speed of feeder
low cost
simple
rate affected by density of material
What are the qualities of the gravimetric feed system?
automatic control
not affected by material density
complex and costly
more uniform product
What is the purpose of the screw in the extruder?
conveys product through
adds pressure, moisture, heat
What type of energy is required to turn the extruder screw?
mechanical
What in extrusion is the main cause of the change in the product?
mechanical energy
Three important factors in the drying step of extrusion?
temp, time, airflow
If too hot or too cold in the drying step of extrusion what happens?
hot = burnt, brittle, mold inside
cold = not dry, chewy, short shelf-life
If too much airflow or not enough during the drying step of extrusion what happens?
too much = short circuit, not dry product, blow product
too little = clumpy, uneven drying, not dry
How does drying temperature affect the flavor and physical characteristics of the
product in extrusion?
higher dry temp = "baked" product flavor
lower dry temp = denser product
Two types of dryers used in extrusion?
continuous batch
continuous conveyor
What are the qualities of a continuous batch dryer in extrusion?
continuous turning
moderate handling
save floor space
What are the qualities of a continuous conveyor dryer in extrusion?
uniform drying
gentle handling
multiple passes
Conduction vs convection?
conduction the cold point is in the middle of the container - for loaf products
convection heat moves in a more fluid motion, cold point near middle of container
bottom - for liquid products
What are the functions of the die in extrusion?
cook (starch gelatinization)
control bulk density
texture development
control fat absorption
control size and shape

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