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SUPERCRITICAL FLUID EXTRUSION (SCFX)
PRAGATI SINGHAMRoll No.- 10703Ph.D 1st year
CONTENTS
CASE STUDIES
CONCLUSION
FUTURE THRUSTS
INTRODUCTION
INTRODUCTION
High temperature
High shear
Steam puffing
Extrusion Technology Disadvantag
es
High solubilizing capacity
High Diffusivity
Low temperature process
Supercritical Fluid CO2
Advantages
Supercritical Fluid Extrusion
SUPERCRITICAL FLUID EXTRUSION
(SCFX)
Versatile
High production Rate
Low temperature
Low shear
High expansion
SUPERCRITICAL FLUID EXTRUSION PROCESS
(SCFX)•
Development of gas
holding rheological properties
Injection of CO2
Nucleation of Cells Expansion
OBJECTIVE
To develop novel extrusion protocols to directly incorporating fruit/dairy by-products into shelf-stable, puffed, extruded products
and evaluate changes in their quality due to processing.
MATERIALS AND METHODS
MaterialsPre-gelatinized starch 76%Apple pomace powder (22% & 28%)
Lecithin 1% Distilled monoglycerides, 1%
At 7.58 MPa
RESULTSExternal
Internal
Nutrient Retention
Direct utilization of apple pomace into nutrient-enriched, shelf stable puffed extruded products
Retention of 84% of the Total Phenolic Content (TPC) and 74% of the total antioxidants
Low density extrudates 0.21-0.35 g/cm3 were obtained
INFERENCES
OBJECTIVE
To produce soy based expanded crisps fortified with micronutrients and protein by using SCFX
MATERIAL AND METHODS
Lecithin (1.5g/100g), Distilled monoglycerides (1g/100g), Table Salt (1.5g/100g) Micronutrient premix 325mg/100g
Flour % Soy protein Conc.
(RS SPC-25)
% Soy protein Conc. (RS SPC-
40)
% Soy flour
(RS SF-25)
% Soy flour
(RS SF-40)
Waxy rice flour (WRF)
(g/100g)
71.5 56.5 71.5 56.5
Rice-Soy Concentrate Crisps (A) 25% (B) 40% Rice-Soy Flour Crisps (A) 25% (B) 40%
RSC-SPC 25
RSC-SF 25 RSC-SPC 40
RSC-SF 40 RSC-SPC 25
RSC-SPC 40
RSC-SPC 40
RSC-SF 40
Piece Density (g/cm3) Bulk Density (g/cm3)
0
0.1
0.2
0.3
RSC-SPC 25 RSC-SF 25 RSC-SPC 40 RSC-SF 40Expansion Ratio (%)
0
1
2
3
4
5
Density
Expansion Ratio
RESULTS
RSC-SPC 25 RSC-SF 25 RSC-SPC 40 RSC-SF 40a value
-0.6
-0.4
-0.2
0
0.2
0.4
0.6
0.8
RSC-SPC 25 RSC-SF 25 RSC-SPC 40 RSC-SF 40L value
59
60
61
62
63
64
RSC-SPC 25 RSC-SF 25 RSC-SPC 40 RSC-SF 40b value
0
4
8
12
16
COLOR
RSC-SPC 25 RSC-SF 25 RSC-SPC 40 RSC-SF 40Vitamin A (IU/100g)
0
2000
4000
6000
8000
10000
12000
Before ExtrusionAfter Extrusion
RSC-SPC 25 RSC-SF 25 RSC-SPC 40 RSC-SF 40Vitamin C (mg/100g)
0
20
40
60
80
100
120
140
160
Before ExtrusionAfter Extrusion
MICRONUTRIENTS
RSC-SPC 25 was found to be best among the samples
Improved amino acid balance due to incorporation of soy protein to rice flour
No undesirable quality attributes on fortification of vitamin A, C and minerals.
Effective process based nutrient fortification approach to reduce malnutrition.
INFERENCES
OBJECTIVE
To quantify the effects of die temperature, different levels of alkalized cocoa powder and CO2 gas injection on cellular
structure and physical properties of extruded meal
MATERIAL AND METHODS
Corn meal
Variables Temperature 95˚C, 110 ˚C and 120˚CAlkalized cocoa powder (6% and 12%)
RESULTSSe
ctio
nal E
xpan
sion
Ind
ex (
SEI)
Effect of die temperature, ACP content and C02 gas injection
EXPANSION INDEX PIECE DENSITY
0%
6%
12%
ACP 95˚C 110˚C 120˚C 95˚C 110˚C 120˚CDIE TEMPERTURE
CELL STRUCTURE
Without CO2 injection With CO2 injection
Die temperature, Alkalized Cocoa powder (ACP) content and CO2 injection significantly affected the physical properties of the extrudates
Addition of ACP imparted rigidity to the extruded structure and reduced shrinkage
Uniform microcellular structure with reduced breaking strength in ACP added CO2 injection process
INFERENCES
OBJECTIVE
To develop SCFX leavened dough and breads with density comparable to the density of conventionally yeast-leavened
breads and commercial bread products
MATERIAL AND METHODS
Dough FormulaePercentage Flour Weight
Ingredients Formula 1 Formula 2 Formula 3Guar Gum 0.5 0.15 Nil
Egg powder 1 0.5 NilAscorbic acid 0.01 0.2 0.2
Conventional baking 180˚C for 30 min
Combined Vacuum and Conventional 188 ˚C with 50.8kPa vacuum for 30 min followed by 180 ˚C for 10 min.39 rpm
RESULTSEXTERNAL MORPHOLOGY
C V+C C V+C C V+CFormula 1 Formula 2 Formula 3
0
0.1
0.2
0.3
0.4
0.5 Bread Density (g/cm3)
C V+C C V+C C V+CFormula 1 Formula 2 Formula 3
0
10
20
30
40Crumb Moisture (%)
PHYSICO-CHEMICAL PROPERTIES
FORMULA 2 STALING TEST
Conventional Baking
Combined Conventional and
vacuum baking
Formula 2 yeast-free bread produced by combined conventional vacuum baking using SCFX leavened dough was found to be the best
Density and crumb hardness obtained in SCFX leavened bread was comparable to yeast leavened breads
Bread quality was controllable as compared to conventional yeast-leavened bread
Consistent ready-to-bake dough can be produced in shorter time (approx. 0.36 to 0.41 h ) without ethanol emmission
INFERENCES
OBJECTIVE
To study the cross-linking of native/pre-gelatinized starch blends and to create cross-linked microcellular starch foams by
reaction SCFX with STMP
MATERIAL AND METHODSSamples:
Pre-gelatized wheat starch Control mixture of native starch (40% w/w)and pre-gelatinized starch (60% w/w)
Food-grade Sodium Trimetaphosphate (STMP): 9%NaOH (0.1 M, 0.2 M) SC-CO2: 0%, 1% and 1.5%
DENSITY and EXPANSION RATIO
RESULTS
EXTERNAL MORPHOLOGY
Yellowish
Bright white
Bright white
0% 1% 1.50%SC-CO2 (% DRY FEED)
0
5
10
15
20
25
30
9% STMP 0.1 M NaOH at 60˚C9% STMP , 0.1 M NaOH at 90˚C
0% 1% 1.50%SC-CO2 (% DRY FEED)
0
2
4
6
8
10
12
9% STMP 0.2 M NaOH at 60˚C9% STMP , 0.2 M NaOH at 90˚C
WATER SOLUBILITY
Cross-linking, modified and integrated the structure of extrudates
High pH, low temperature favoured restricted mobility which leads to decrease in water solubility
pH played a key role in reactive supercritical fluid extrusion
Reactive Supercritical fluid extrusion can be successfully used for production of starch-based biodegradable films.
INFERENCES
• Production of yeast-free continuous baked products can be done using SCFX
• Fortification of heat labile micronutrient into extrudates
• Utilization of agro-food industry wastes into nutritionally attractive by-products
• Biodegradable material can be produced using SCFX
CONCLUSION
• Development of dairy based extrudates using SCFX
• Development of several biodegradable material using SCFX
• Development of meat extrudates using SCFX
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FUTURE THRUSTS