Food Extrusion

Extrusion cooking method is defined as; It is the process of shaping mixtures containing starch and protein brought to appropriate moisture content and particle size by baking them under mechanical shear stress, high pressure and temperature created with the help of a worm screw rotating in a cylindrical channel.

Industrially produced foodstuffs can be given the desired texture, shape and rehydration characteristics thanks to the MONOMEX extrusion cooking technique. Extruders, which were initially developed as an economical method to gelatinize starches, have been used in recent years to process a wide range of food groups, with increased capacity as well as reduced production costs with the MONOMEX extrusion technique, unlike other industrial cooking methods.

Confectionery products, biscuits and crackers can also be produced with MONOMEX twin screw extruders. MONOMEX Twin screw extruders can be used instead of the cooking line and are preferred by manufacturers because they reduce equipment costs and energy consumption.

Due to conditions such as high temperature, pressure and shear applied during extrusion with MONOMEX twin screw extruders, many changes occur in the food composition, leading to starch gelatinization, protein denaturation and the formation of complexes between starch, lipid, protein and water molecules.