Тема 14: extruding in food processing

Active Vocabulary

1. extrusion – экструзия, выдавливание

to extrude – выдавливать, формовать выпрессовыванием через отверстия

extruder – экструдер, шприц-машина

extruder cooker – экструзионный варочный аппарат

cook (v.,n.) – подвергать/ся тепловой обработке; варка, варщик, оператор

2. paste [peist]; pasty – паста, тестообразная масса; пастообразный

pasta [‘pastə] – 1) макаронные изделия; 2) макаронное тесто; 3) блюдо из макарон

macaroni products – макаронные изделия

spaghetti – спагетти

noodle/s – лапша

vermicelli – вермишель

3. die – матрица, штамп

jacket – кожух, рубашка (парового котла)

to jacket – надевать кожух

4. unit food processing (operation) – составная операция пищевых производств

5. cost – стоимость

6. ready–to–eat foods – пищевые продукты, готовые к употреблению

7. barrel – барабан

8. processing system – технологическая система

Food pastes include such products as macaroni, spaghetti, noodles, and vermicelli. Such products are called pasta. Italy is considered to be the place of origin of macaroni products. Pasta is manufactured in a wide variety of sizes and shapes. One of the main stages in pasta manufacturing is extruding. It should produce pasta of a uniform cross sectional shape¹ and length, these characteristics are imparted by forcing an initial pasty mass through the dies of an extruder. For decades, the importance of temperature control to the operation has been highly valued. Extruders were jacketed to provide heating (sometimes cooling). These practices led to consideration of the extruder as a multi-purpose machine – heater, cooler, mixer, as well as a device for forming products like pasta.

Since extruding is used so widely for numerous food products (besides pasta, for example, for meat and fish products, ready-to-eat foods) it can be classified as one of the unit food processing operations.

During the last several years, interest has been shown in adding high-quality protein sources (milk powder, dried milk, whey, fish flour) and protein-rich sources (soy flour, soy concentrate, yeast protein, etc.) to extruded pasta products. Besides, food manufacturers have developed a number of blends, for example, a blend of cereals and legumes. In order to process blended foods, it was necessary to have a simple, rugged (прочный) and low-cost processing system. This necessity has resulted in designing low-cost extruder cookers (LEC).

The low-cost extruders differ from typical extruders in that the extrusion requires little added water, thus eliminating redrying after extrusion. In addition, all of the heat energy comes from the slow dissipation (рассеяние) of mechanical energy. Thus, no steam or auxiliary heat is required on the extruder barrel. One advantage of the LEC approach (метод) with soy–or cottonseed-based foods is that it offers a means of introducing high-quality protein, much needed food energy, along with vitamins and minerals into the diet at low cost.

1 – одинаковой формы в поперечном сечении; единообразный профиль