Advantages Of Extruded Food Production

Less nutrient loss, easy to digest and absorb

The crushing and extrusion process involves a short heating time, which minimizes nutrient damage. In contrast, cooking and extrusion can cause molecular structure degradation of starch, protein, fat, and other macromolecules, resulting in a loose and porous structure. This structure aids in digestion and absorption by the human body. For instance, unexpanded coarse rice can be digested up to 75%, while the expansion process can amplify the digestibility up to 83%.

Good taste and easy to eat

Despite their rough taste, coarse grains are overlooked by many individuals, even though they are highly nutritious and contain essential amino acids, vitamins, and minerals necessary for meeting the human body's nutritional requirements.

Expanding and extruding coarse grains can remarkably alter the structure, density, and rehydration properties of the material. Such processing enhances the texture of the food and improves its taste and aroma. The expanded product has a porous, sponge-like texture with a high water absorption capacity, making it easier to rehydrate and more convenient to consume either directly or after cooking. These advantages make expanded coarse grains a popular choice in the food industry for diverse applications.

Not easy to regenerate, good for long-term storage

Utilizing extrusion technology in processing is highly effective due to the intense extrusion, shearing, friction, and heating processes that enable the complete swelling, gelatinization, and partial degradation of starch granules under low moisture content conditions. When paired with the extrusion die, the material undergoes a shift from a high-temperature, high-pressure state to a normal pressure state, resulting in an instantaneous "flashing" effect that makes it challenging for gelatinized α-starch to regain its β-starch granular structure, hence minimizing instances of "regeneration". The extrusion process is swift, and raw materials typically have low moisture content, impeding the growth and reproduction of microorganisms. Additionally, the production process is relatively simple, requiring a short assembly line, with minimal contamination-prone opportunities. As the processing temperature reaches approximately 200°C, the short duration (usually less than 10 seconds) is sufficient to eradicate microorganisms within the raw materials. The resulting expanded product possesses a low moisture content, ranging from 5% to 8%, which is also not conducive to microbial growth and reproduction. If correctly preserved, the product can last for prolonged periods.