1. Extrusion of Texturized Proteins
Presented to
Mam Sidra Tul Muntaha
Presented by
Qurah-Tul-ain

2. Road Map
Raw material
Twin screw extruder
Post extrusion process

3. Raw Material Toasted defatted soy flour Minimum protein 50
Maximum fiber
Maximum fat
PDI to 70

4. Other raw materials used
Conti....
Other raw materials used
Glandless cotton seed flour
Rape seed or canola concentrate
Defatted peanut flour
Defatted sesame flour
Soybean grits

5. Twin screw extruder PDI 20 to 70% Fat level 0.5 to 6.5%
Fiber level up to 6%
Particle size up to 8 mesh

6. Post Extrusion Process
Performed after extrusion on extrudates
Performed prior to drying and cooling
Predominant process are practical size reduction
Higher final bulk density as result of fines generated

7. Extruder Barrel
Single screw extruder machines produced tonnage of textured soy protein
In extrusion it has ability to allow design
Screw heads and shear locks
Variety and selection also include
Straight
Spiral rubbed jacketed head

8. Functions Functions Limiting factors
Control of friction and product shear
Control of temperature by flow of cooling water
Limiting factors
Good uniform raw material
Maintaining the programmed to keep the extruder barrel within tolerance

9. Methodology of extruders relating to texturized proteins
Basic components of extrusion system
Barrel configuration
Die
Knife assembly
Arrangement of the components
Live bin/feeder
Preconditioner
Extrusion cooker

10. Principal process Raw materials fed into bin
Feeder screw conveys the feed
Mixing cylinder mixes and conveys the feed down to the barrel
Feed fills the barrel and the space b/w the screw flights becomes compress
Finally , forced through die at the discharges
End of barrel where food emerges under
Pressure from the die and expand into the final shape

11. Definition of extrusion of texturized proteins
‘Process by which moistened, expansile , starchy and/or proteinaceous material are plasticized in a tube by a combination of moisture, pressure, heat and mechanical shear’
Impacts
Denaturization of proteins
Structuring and restructuring of tactile components
Exothermic expansion of the extruder
Restructuring of protein based food stuffs

12. Functions Denature protein
Deactivation of residual heat labile growth inhibitors
Controls raw or bitter flavor
Provide a homogeneous, irreversible, bonded dispersion of all micro ingredients
Controls the shape and size of final extruder protein

13. Twin screw extruder Two intermeshing self-whipping sets of screws
Limited by flight profile and root diameter
Segmented smooth bore head that is injected
Screw also segmented

14. Advantages More positive feeding character Result is more lenient
In raw material specification

15. Disadvantages Preconditiong and extruder barrel results
Modification and text reporting
Hydration and heating cause
Increase in temperature and retention time shear
Causes cross linking to occur
Yield a textured product that is

16. Conti…. Results in denaturation or cross linking
Considered as irreversible endothermic chemical reaction
The extent of cross links, time, temperature and moisture relats to
Change in operant viscosity of accelerate

17. Applications of Screw Extruders
Moisture remove
Designe and size selection, tray type, dryer/cooler
Construction of dryer/cooler
Teflon or silver stone
Wire mesh screen
Recirculation fans

18. Conti…
Temperature upto 350ᴼC
Sanitary considerations

19. Final product
25-30% of meat extender particle size used in dishes such as
Pizza
Ham burgers
Meatloaf
Chilli tocas
Sloppy joes
Meat souces

20. Conti…. Chunk style products Soups Stews Meat pies Dry soup mixes
Oriented dishes

21. Thank you