Baby Food Extrusion Cooking Line

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Extrusion technology is gaining increasing popularity in the global agro-food processing industry, which employs mixing, forming, texturing and cooking to develop a novel food product. Extrusion cooking is a high-temperature short-time (HTST) process which inactivates enzymes and reduces microbial contamination. Extrusion cooking is mostly preferred, as it has high productivity and significant nutrient retention as compared to conventional cooking. The extrusion technology has become an important technique in food processing industries with its numerous advantages over other processing methods. It is one of the cost effective method and offers a platform for processing of different products from various food groups by modifying minor or major ingredients and processing conditions. Extrusion technology is applied in food processing industry for the development of variety of snacks, pasta, breakfast cereals, pet foods, supplementary foods and other textured foods. It is an economical technology for incorporating food processing by-products and residue back into the food stream. The versatility of extrusion technology makes it convenient for development of nutritionally rich fortified products and value added products with combination of different inexpensive raw materials. Extruded products have less moisture content, longer shelf life and are microbiologically safe. The variability of the product and high quality, productivity of the new foods and minimal processing time are the advantages of this technology. Introduction As generation changes, changing in lifestyle and limited free time has brought a lot of behavioral changes toward foods. Now a day's consumers do choice for convenient ready to eat and ready to cook food with nutritionally rich and therapeutic benefits. Thus to fulfill the demand of consumer, extrusion technology is used. Extrusion technology has become an important technique in food processing industries as it one of the cost effective method. Extrusion processing is defined as the process by which moistened, starchy and proteinaceous food materials are plasticized through a die by a combination of moisture, pressure, heat and mechanical shear (Maurya and Said, 2014) [21]. The extrusion process is an effective continuous process in which few unit operations like mixing, shearing, heating, pumping, forming, and sizing combines uniquely to from the products (Agarwal and Chauhan, 2019) [1]. Food extrusion is a form of extrusion used in food processing in which a set of mixed raw ingredients are forced through an opening or die with a design specific to the food, and is then cut to a specified size by blades. The machine which forces the mix through the die is an extruder, and the mix is known as the extrudate. The extruder consists of a large, rotating screw tightly fitting within a stationary barrel, at the end of which is the die through which desirable expanded product is formed. Processing of food at high temperature remains a challenge in food processing industries as it leads to deterioration of nutritive values in food due to high temperature. In order to avoid this, extrusion cooking is preferred, as it owes high productivity, significant nutrient retention and minimal processing time as compared to conventional cooking. Extrusion cooking is a high-temperature short-time (HTST) process which inactivates enzymes and reduces microbial contamination in food (Borodoli and Ganguly, 2014) [8]. Extrusion brings gelatinization of starch, denaturation of proteins, reduces lipid oxidation and anti-nutritional factors. In addition, it is considered a versatile, low cost and very efficient technology in the food processing (Pansawat et al., 2008) [23] , to produced wide range of