A Review on The Improvement of Extruded Food Processing Equipment: Extrusion Cooking in Food Processing

The extrusion technique, which combines mixing, shaping, texturing, and heating to create a unique food product, is gaining popularity in the worldwide agro-food processing sector. Extrusion cooking high-temperature, short-time (HTST) method that kills bacteria inactivates enzymes. Compared conventional cooking, favored because of its high productivity substantial nutrient retention. technology has become an essential tool industry with various benefits over other methods. It low-cost approach provides platform for variety items from several categories by altering major or minor components conditions. technique used sector wide range supplemental foods, pet morning cereals, pasta, snacks, textured foods. It's reintroducing waste by-products into supply. technology's flexibility allows production value-added products nutritionally dense fortified goods using raw ingredients. Extruded are microbiologically safe, have longer shelf life, less moisture content. This advantages include product diversity excellent quality new low time.