B. Tech (Food Technology) FDST 316（b .科技(食品技术)FDST 316）.pdf

ACHARYA N. G. RANGA AGRICULTURAL UNIVERSITY B. Tech (Food Technology) Course No.: FDST 316 Credit Hours: 2 (1+1) THEORY STUDY MATERIAL EXTRUSION TECHNOLOGY Prepared by Ms. Aruna Kumari Y College of Food Science and Technology, Bapatla Lecture outlines: 1. Course No. : FDST - 316 2. Title: Extrusion Technology 3. Credit hours: 2 (1+1) 4. General Objective: To impart knowledge to the students about extrusion technology, principle of working, classification of extruders according to process and construction, extruded products and their processing. 5. Specific Objectives a) Theory By the end of the course, the students will be able to i. learn about use of extrusion technology in food industry ii. study about Extrusion cooking, preconditioning of raw material, types of extruders and operating parameters b) Practical By the end of the course, the students will be able to i. learn about preparation of breakfast cereals and snack foods using extruder ii. Study processing parameters of extruders for preparing different food products iii. Prepare extruded products, snack foods and Texturized Vegetable Protein by extruder A) Theory Lecture Outlines 1. Extrusion: definition, introduction to extruders and their principles, types of extruders 2. Extruders in the food industry: History and uses of extruders in the food industry 3. Single screw extruder: principle of working, net flow, factors affecting extrusion process, co-kneaders 4. Twin screw extruder: counter rotating and co-rotating twin screw extruder 5. Process characteristics of the twin screw extruder : feeding, screw design, screw speed, screw configurations, die design 6. Twin screw extruder: Barrel temperature and heat transfer, ad