食品和饲料挤压（膨化）技术最新进展

RECENT ADVANCES IN FOOD-FEED EXTRUSION Fu-hung Hsieh Ph. D. Professor University of Missouri Columbia, MO 65211 FE6-02(2) 1

(Dziezak, 1989; Hsieh, 1999a & b) 1797 Joseph Bramah (Janssen, 1978) Follows Bates 1869 (Janssen, 1978) 1873 Phoenix Gummiwerke A.G. (Linko et al., 1981) (Harper, 1981) Robert Colombo Carlo Pasquetti (Martelli, 1983) - (Hauck and Huber, 1989) (Harper, 1981; Hauck and Huber, 1989) Creusot-Loire 2

(Hauck and Huber, 1989) (Liu, 2000; Zhu et al., 2000) (Wiedmann and Strobel, 1987) (Fitton, 1985) (Daniels, 1970; Miller, 1994; Fast, 2000) (Gutcho, 1973a; Cosgriff et al., 1985; Moore, 1994) (Gutcho, 1973b, 1977a & b) (Kiang, 1999a & b; Rokey, 1994) (Williams, 1999; Rokey, 1994) (Westwood, 1994) (Antila et al., 1983) (Smith et al, 1985; Noakes and Yacu, 1988) (Harper, 1981; Smith, 1982; Best, 1994) (Chessari end 3

Shellahewa, 2001) / SCADA(Supervisory, Control and Data Acquisition ) 1 SCADA SCADA SCADA (Chessari and Shellahewa, 2001): 1 Chessari and Shellahewa,2001 4

/ SCADA Programmable Logic Controller PLC SCADA PLC PC SCADA Concept One Measurerex System, Inc. (Cupertino, Calif.)[ Plastics Technol., 42(8), 17-19, 1996] PC Xtru-Xpert (Polydynamics Inc., Hamilton, Ont.) 13 [ Plastics Technol., 45(2), 17, 1999] PC 2. American Kuhne, Inc. (Norwich, CT) 2 [ Plastics Technol., 47(11), 15, 2001] 3. Merritt Davis Corp.(Hamden,CT) 5

Kuhne, Inc. (Norwich, CT) L/D 15 1 36 1 [ Plastics Techno l., 47(5), 16, 2001] 3 4. Merrill Davis (Hamden, CT) (universally retrofittable assemblies) 11.43 15.24 20.32 [ Plastics Technol., 6

3 Davis Corp,Hamden,CT 47(12), 17, 2001] (adapter) Steriling Davis-Standard NRM Battenfeld Gloucester Welex HPM 2 3 5. American Mapla (McPherson, KS) Battenfeld Extrusion 7

30% [ Plastics Technol., 45(10), 17, 1999] 4 4 American Maplan (McPherson,KS) 6. Extrusor Group (Toledo, OH) 50% [ PlasticTechnol.,43(4),15-17,1997] 8

122-152 dispersive and distributive mixing. 3000psi 204 atm 5000 psi (340 atm.) 7. Genca Corp.(Clearwater, FL) [ Plastics Technol., 45(4), 18, 1999] Genca CVC(cryogenic vibrational cleaning ) 721 3 Genca 1 Harper (1981) (meat extender) HTST (soy grits) 9

(toping) (meat analog) Atkinson (1970) - 50% 30% 177 C 12.7 mm 103 kpa 60min 30% / (Bhattacharya et al., 1986; Burgess and Stanley; 1976; Cumming et al., 1972 & 1973; Gutcho, 1977a& b; Maurice et al., 1976; Maurice and Stanley, 1978; Sheard et al., 1984; Simonsky and Stanley, 1982; Stanley, 1989) 35% 60-80% (Kelly et al., 1999; Lin et al., 2000 & 2002) 60-80% 130 C 100 (Noguchi, 1989; Cheftel etal., 1992) 5a b 10

5 2. Microcoagulation 11

Cheddar (Cheftel etal, 1992) 80 80 reassociation meltability ( 6) (Cheftel et al., 1992) Ph 3.5-4.0 20% 85-110 75-200 rpm - (<20 m) ph 3.5-3.9 6 12

3. Supercritical Fluid Extrusion SCFE / SCFE (Mulvaney and Rizvi, 1993) SCFE 7 CO 2 7 (Mulvaney and Rizvi,1993) 13

28-35% CO 2 CO 2 SCFE (> 300 kg/m 3 ) (100-200 kg/m 3 ) SCFE SCFE (Mulvaney and Rizvi, 1993; Sokhey et al., 1996; Lee et al, 1999) 4. (Bradshaw et al., 1978; Fulger and Morfee, 1978; Agarwala 1985; Tucker 1997) (Chesnut and Epstein, 1977; Lugay et al, 1990; Walter and Funk, 1996; Rollins and Fontana, 2000) Ready-To-Eat RTE (Shanbhag and Szczesniak, 1981; Lugay et al, 1990) (Chesnut and Epstein, 1977; Lugay et al, 1990; Walter and Funk, 1996) Akdogan and McHugh (1999) McHugh and Huxsoll (1999 & 14

2000 ) / Maga and Kim (1989) 50% (Moore, 1989) 5. (Millauer, 1999) (de Cindio, 2002a & b) 2 (Hsieh, 1999b) ( 8 Millauer,1999) 9 10 6. 15

8 Millauer,1999 9 16

10 1(Ziggers, 2002) 94% 95-99.9% Residual enzyme activity 5-80% 17

Novozymes Extruzyme / 2 (Ziggers, 2002) 1 / 0.1% 0.2% 0.025% 0.05% 0.03% 0.06% 54.56 54.56 54.56 54.60 54.60 54.60 54.60 54.60,% 122 136 151 122 136 151 139 148,kg/h 32 18 16 32 18 18 29 29,l/h,% 23.1 20.4 19.5 23.5 19.3 19.1 22.0 21.9. 97/ / 134 93/ 135 93/ 127 96/ 127 93/ 121 96/ 143 93/ 121 93/ 116 360 360 360 360 350 350 300 290 340 340 340 380 340 360 290 290 % 100 111 123 100 111 123 113 121 18

2 ( 40 43 46 49 52 55 /ton) ( /ton) 8.00 8.60 9.20 9.80 10.40 11.00 ( /ton) 4.88 4.88 4.88 4.88 4.88 4.88 ( /ton) 3.13 3.73 4.33 4.93 5.53 6.13 (%) 12.2 11.3 10.6 10.0 9.4 8.9 :20% :1.5kg/ton 3.26 /kg 4.88 /ton Agarwala, O.P. Sugar and acid infused fruit products and process therefor. United States Patent 4,542,033, 1985. Akdogan, H. and McHugh, T. H. Twin screw extrusion of peach puree: rheological properties and product characteristics. J. Food Proc. Preserv. 23, 285-305, 1999. Antila, J., Seiler, K. Seibel, W. and Linko, P. Production of flat bread by extrusion cooking using different wheat/rye ratios, protein enrichment and grain with poor baking quality, in R. Jowitt, ed., Extrusion Cooking Technology, Elsevier Applied Science Publishers, New York, 1983. Atkinson, W.T. Meat-like protein food product. US Patent 3,488,770, 1970. Best, E.T. Confectionery extrusion, in N.D. Frame ed., The Technology of Extrusion Cooking, Blackie Academic & Professional, Bishopbriggs, Glasgow, UK, 1994. Bhattacharya, M., Hanna, M.A. and Kaufman, R.E. Textural properties of extruded plant protein blends. J. Food Sci., 51: 988, 1986. Bradshaw, N.J., Savage, D., and Sneath, M.E. (1978). Process for preparing simulated 19

soft centered fruits. United States Patent 4,117,172. Burgess, L.D. and Stanley, D.W. Research note: A possible mechanism for thermal texturization of soybean protein. J. Inst. Can. Sci. Technol. Aliment. 9, 228, 1976. Cheftel, J.C., Kitagawa, M. And Quéguiner. New protein texturization processes by extrusion cooking at high moisture levels. Food Rev. Intern., 8(2), 235, 1992. Chesnut, J.C. and Epstein, E. Semi-moist shelf stable particle for carrying a food color and flavor. United States Patent 4,112,125, 1977. Chessari, C.J. and Sellahewa, J.N. Effective process control, in R. Guy, ed., Extrusion Cooking: Technology and Applications, CRC Press, Boca Raton, FL, 2001. Cosgriff, M., Papotto, G. and Stefani, L. Extruded snack food technologies, in C. Mercier and C. Cantarelli eds., Pasta and Extruded Cooked Foods, Elsevier Applied Science Publishers, New York, 1985. Cumming, D.B., Stanley, D.W., and deman, J.M. Texture-structure relationships in texturized soy protein, II. Textural properties and ultrastructure of an extruded soybean product. J. Inst. Can. Sci. Technol. Aliment. 5, 124, 1972. Cumming, D.B., Stanley, D.W. and deman, J.M. Fate of water soluble soy protein during thermoplastic extrusion. J. Food Sci., 38, 320, 1973. Daniels, R. Modern Breakfast Cereal Processes, Noyes Data Corporation, Park Ridge, NJ, 1970. de Cindio, B. Gabriele, D., Pollini, C.M. Peressini, D. and Sensidoni, A. Filled snack production by co-extrusion-cooking: 1. Rheological mode lling of the process. J. Food Eng., 52(1), 67-74, 2002a. de Cindio, B. Gabriele, D., Pollini, C.M. Peressini, D. and Sensidoni, A. Filled snack production by co-extrusion-cooking: 2. Effect of processing on cereal mixtures. J. Food Eng., 52(1), 67-74, 2002b. 20

Dziezak, J.D. Single- and twin-screw extruders in food processing. Food Technol., 43(4),164, 1989. Fast, R.B. Manufacturing technology of ready-to-eat cereals, in R. B. Fast and E. F. Caldwell, eds., Breakfast Cereals and How They Are Made, 2 nd ed., AACC, St. Paul, MN, 2000. Fitton, M.G. Extruded starches - product analysis, structure and properties, in G. O. Philips, D. J. Wedlock and P. A. Williams, eds., Gums and Stabilizers for the Food Industry 3, Elsevier Appl. Sci., New York, NY, 1985. Fulger, C.V. and Morfee, T.D. Method for retaining softness in raisins. United States Patent 4,103,035, 1978. Gutcho, M.H. Prepared Snack Foods. Noyes Data Corporation, Park Ridge, NJ, 1973a. Gutcho, M.H. Textured Foods and Allied Products. Noyes Data Corporation, Park Ridge, NJ, 1973b. Gutcho, M.H. Textured Food Products. Noyes Data Corporation, Park Ridge, NJ, 1977a. Gutcho, M.H. Textured Protein Foods. Noyes Data Corporation, Park Ridge, NJ, 1977b. Harper, J.M. Extrusion of Foods, Vol. I & II, CRC Press, Boca Raton, FL, 1981. Hauck, B.W. and Huber, G.R. Single screw vs twin screw extrusion. Cereal Foods World, 34, 930, 1989. Hsieh, F. Extrusion, in F. J. Francis, ed., Wiley Encyclopedia of Food Science and Technology, Vol. 2, pp. 699-702, John Wiley & Sons, New York, NY, 1999a. Hsieh, F. Extrusion cooking, in F. J. Francis, ed., Wiley Encyclopedia of Food Science and Technology, Vol. 2, pp. 702-706, John Wiley & Sons, New York, NY, 1999b. Janssen, L.P.B.M. Twin Screw Extrusion. Elsevier Sci. Pub., New York, NY, 1978. Kelly, L., Frazier, P.J. and Candy, M.J. Textured protein fiber matrix with included solid, liquid or gaseous particles. United States Patent 5,922,392, 1999. Kiang, M.J. Principles of aquaculture feed production by cooking extruder, in Y.K. 21

Chang and S.S. Wang, eds., Advances in Extrusion Technology, Technomic Publishing, Lancaster, PA, 1999a. Kiang, M.J. The principles of extruding fishfeeds. Feed Tech, 3(6), 48, 1999b. Lee, E.Y., Ryu, G.H. and Lim, S.T. Effects of processing parameters on physical properties of corn starch extrudates expanded using supercritical CO 2 injection. Cereal Chem., 76(1), 63, 1999. Lin, S., Hsieh, F. and Huff, H.E. Texture and chemical characteristics of soy protein meat analog extruded at high moisture. J. Food Sci., 65, 264, 2000. Lin, S., H. E. Huff and F. Hsieh. Extruder responses, sensory characteristics, and structural properties of high moisture soy protein meat analog. J. Food Sci., 67(3), 1066, 2002. Linko, P., Colonna, P. and Mercier, C. High-temperature, short-time extrusion cooking, in Y. Pomeranz, ed., Advances in Cereal Science and Technology, Vol. IV, AACC, St. Paul, MN, 1981. Liu, H. Food extrusion technology. Shipin Kexue (Beijing), 21(12), 184, 2000. Lugay, J. C., Newkirk, J. L., Morimoto, K., and Roy, P. K. Process for making simulated fruit pieces. United States Patent 5,084,296, 1990. Maga, J. A. and Kim, C. H. Co-extrusion of rice flour with dried fruits and fruit juice concentrates. Food Sci. Technol., 22(4),182-187, 1989. Martelli, F.G. Twin-Screw Extruders. Van Nostrand Reinhold, New York, NY, 1983. Maurice, T.J., Burgess, L.D. and Stanley, D.W. Texture-structure relationship in texturized soy protein, III. Textural evaluation of extruded products. Can. Inst. Food Sci. Technol. J., 9, 173, 1976. Maurice, T.J. and Stanley, D.W. Texture-structure relationship in texturized soy protein, IV. Influence of process variables on extrusion texturization. Can. Inst. Food Sci. Technol. J., 11, 1, 1978. McHugh, T. H. and Huxsoll, C. C. Extrusion processing of restructured peach and peach/starch gels. Food Sci. Technol., 32(8), 513-520, 1999. McHugh, T. H. and Huxsoll, C. C. Restructured fruit and vegetable products and 22

processing methods. United States Patent 6,027,758, 2000. Millauer, C. Crispy shell-soft filling by co-extrusion technology, in Advances in Extrusion Technology, Y. K. Chang and S. S. Wang, eds., Technomic Publishing Co., Lanscaster, PA, 1999. Miller, R.C. Breakfast and cereal extrusion technology, in N.D. Frame ed., The Technology of Extrusion Cooking, Blackie Academic & Professional, Bishopbriggs, Glasgow, UK, 1994. Moore, C. Formulation and Processing of Fruit Snacks. Cereal Foods World, 34(8), 606-617, 1989. Moore, G. Snack food extrusion, in N.D. Frame ed., The Technology of Extrusion Cooking, Blackie Academic & Professional, Bishopbriggs, Glasgow, UK, 1994. Mulvaney, S.J. and Rizvi, S.S.H. Extrusion processing with supercritical fluids. Food Technol., 47(12), 74-82, 1993. Noakes, P.L. and Yacu, W.A. Extrusion cooking of wheat flour to process breadings. Cereal Foods World, 33, 687, 1988. Noguchi, A. Extrusion cooking of high moisture protein foods, in Extrusion Cooking, C. Mercier, P. Linko and J. M. Harper, eds., American Association of Cereal Chemists, St. Paul, MN, pp. 343, 1989. Rokey, G.J. Petfood and fishfood extrusion, in N.D. Frame ed., The Technology of Extrusion Cooking, Blackie Academic & Professional, Bishopbriggs, Glasgow, UK, 1994. Rollins, G. and Fontana, J. A. Fruit particle analog. United States Patent 6,110,511, 2000. Rossen, J.L. and Miller, R.C. Food extrusion. Food Technol., 27(8), 46, 1973. Shanbhag, S.P. and Szczesniak, A.S Fruit and cereal products and process therefor. United States Patent 4,256,772, 1981. Sheard, P.R., Ledward, D.A. and Mitchell, J.R. Role of carbohydrates in soya extrusion. J. Food Technol., 19, 475, 1984. Simonsky, R.W. and Stanley, D.W. Texture-structure relationship in textured soy protein, V. Influence of ph and protein acylation on extrusion texturization. Can. Inst. Food Sci. Technol. J., 15, 294, 1982. Smith, O.B. Extrusion cooking of corn flours and starches as snacks, breadings, croutons, breakfast cereals, pastas, food thickeners, and additives, in G. E. Inglett, ed., Maize: Recent Progress in Chemistry and Technology, Academic Press, New York, NY, 1982. Smith, O.B., Rokey, G.J. and Ben-Gera, I. Extrusion cooking of breadings, in C. Mercier and C. Cantarelli eds., Pasta and Extruded Cooked Foods, Elsevier Applied Science Publishers, New York, 1985. Sokhey, A.S., Rizvi, S.S.H. and Mulvaney, S.J. Application of supercritical fluid extrusion to cereal processing. Cereal Foods World, 41, 29-34, 1996. Stanley, D.W. Protein reactions during extrusion cooking, in Extrusion Cooking, C. Mercier, P. Linko and J. M. Harper, eds., American Association of Cereal Chemists, St. Paul, MN, pp. 321, 1989. 23

Tucker, J.W. Formulation for infusion of fruit. United States Patent 5,690,725, 1997. Walter, D.L. and Funk, D.F. Fabricated fruit pieces and method of preparation. United States Patent 5,718,931, 1996. Strauch, W. Westwood, K.T. Extrusion of brewers hops, in N.D. Frame ed., The Technology of Extrusion Cooking, Blackie Academic & Professional, Bishopbriggs, Glasgow, UK, 1994. Wiedmann, W. and Strobel, E. Technical and economic advantages of extrusion cooking. Technische Mitteilungen Krupp 2, 95, 1987. Williams, M.A. Principles of pet food production by cooking extrusion and expander, in Y.K. Chang and S.S. Wang, eds., Advances in Extrusion Technology, Technomic Publishing, Lancaster, PA, 1999. Zhu, G., Peng, C. and Yin, G. Food extrusion technology and recent research progress. Shipin Yu Fajiao Gongye, 26(4),59-62, 2000. Ziggers, D. Save on extrusion costs by using an enzyme. Feed Tech, 6(2), 12-13, 2002. F02GX33508-082002-2000 24

1920 32,000 29 14 1982 20 4 21 3,000 1,000 25