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Current Practice and Future Directions of Application of Puffed/Extruded Technologies...
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Current Practice and Future Directions of Application of Puffed/Extruded Technologies in Food (Volume II)

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: 30 June 2024 | Viewed by 3658

Special Issue Editors

Dr. Min Wu

E-Mail Website
Guest Editor
Department of Engineering, China Agricultural University, Beijing, China
Interests: extrusion process; puffing; grains; drying; food extrusion technology; numerical simulation
Special Issues, Collections and Topics in MDPI journals
Dr. Lijun Wang

E-Mail Website
Guest Editor
College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
Interests: rheological properties and interaction of protein; polysaccharide; starch and cellulose in food
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The development of new food products via extrusion processing has advanced and increased in scope over recent years. As a highly versatile, productive, low-cost, and low energy cost mechanical process, extrusion encompasses the multiple unit operations needed to produce a wide variety of food products, such as ready-to-eat foods, and enhance the nutritional quality in the food industry. These methods include mixing, shearing, plasticizing, melting, cooking, denaturation, fragmentation, and texturization to produce a wide variety of food products.

The physical and chemical property changes induced to the material involve complex changes in the food matrix, phytochemical composition and organoleptic properties, such as texture, colour and flavour, due to the influence of high temperature, high pressure, and high shear pressure during the extrusion process.  These changes are related to extrusion parameters, such as processing temperature, processing speed, and feed moisture, and to the characteristics of the raw materials. This Special Issue aims to focus on the variation in extrusion puffing and texturizing technologies which improve the nutritional, functional and acceptability of food, as well as on the effects and effectiveness of pre-treatment methods and numerical simulation.

Dr. Min Wu
Dr. Lijun Wang
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • extrusion
  • puffing
  • extrusion texture
  • extrusion parameters
  • low/high moisture extrusion
  • single-screw/twin-screw extruder
  • numerical simulation
  • functional properties
  • physicochemical and structural properties
  • rheology property

Published Papers (4 papers)

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Research

16 pages, 4707 KiB  
Article
Synergistic Effects and Kinetic Analysis in Co-Pyrolysis of Peanut Shells and Polypropylene
by Zhigang Huang, Jiahui Wu, Tenglun Yang, Zihan Wang, Tong Zhang, Fei Gao, Li Yang and Gang Li
Foods 2024, 13(8), 1191; https://doi.org/10.3390/foods13081191 - 13 Apr 2024
Viewed by 506
Abstract
The impact of COVID-19 has boosted growth in the takeaway and medical industries but has also generated a large amount of plastic waste. Peanut shells (PS) are produced in large quantities and are challenging to recycle in China. Co-pyrolysis of peanut shells (PS) [...] Read more.
The impact of COVID-19 has boosted growth in the takeaway and medical industries but has also generated a large amount of plastic waste. Peanut shells (PS) are produced in large quantities and are challenging to recycle in China. Co-pyrolysis of peanut shells (PS) and polypropylene (PP) is an effective method for processing plastic waste and energy mitigation. Thermogravimetric analysis was conducted on PS, PP, and their blends (PS-PP) at different heating rates (10, 20, 30 °C·min−1). The results illustrated that the co-pyrolysis process of PS-PP was divided into two distinct decomposition stages. The first stage (170–400 °C) was predominantly linked to PS decomposition. The second stage (400–520 °C) resulted from the combinations of PS and PP’s thermal degradations, with the most contribution from PP degradation. With the increase in heating rate, thermogravimetric hysteresis appeared. Kinetic analysis indicated that the co-pyrolysis process reduced the individual pyrolysis activation energy, especially in the second stage, with a correlation coefficient (R2) generally maintained above 0.95. The multi-level reaction mechanism function model can effectively reveal the co-pyrolysis process mechanism. PS proved to be high-quality biomass for co-pyrolysis with PP, and all mixtures exhibited synergistic effects at a mixing ratio of 1:1 (PS1-PP1). This study accomplished effective waste utilization and optimized energy consumption. It holds significance in determining the interaction mechanism of mixed samples in the co-pyrolysis process. Full article
(This article belongs to the Special Issue Current Practice and Future Directions of Application of Puffed/Extruded Technologies in Food (Volume II))
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14 pages, 4612 KiB  
Article
Enhancement of Starch Gel Properties Using Ionic Synergistic Multiple Crosslinking Extrusion Modification
by Wenguang Wei, Min Wu, Tianqi Zhang, Xun Zhang, Weike Ren and Tao He
Foods 2024, 13(1), 24; https://doi.org/10.3390/foods13010024 - 20 Dec 2023
Viewed by 743
Abstract
Crosslinking is a promising method to modulate the gel properties of food-grade starch gels. Still, the poor crosslinking effect of a single type of crosslinker limits the application of this method in starch gel modification. In this study, an Ca2+ synergistic multiple [...] Read more.
Crosslinking is a promising method to modulate the gel properties of food-grade starch gels. Still, the poor crosslinking effect of a single type of crosslinker limits the application of this method in starch gel modification. In this study, an Ca2+ synergistic multiple crosslinking modification method was proposed to prepare crosslinked starches with good gel properties and setting. The rheological properties of the samples were tested. The modified sample (SC-Ca-N3, G′ = 1347 ± 27) showed a 79% improvement compared to the starch without synergistic crosslinking modification (SC-N, G′ = 752 ± 6). The elastic modulus of starch gels can be adjusted by changing the degree of the crosslinking reaction. The results of nonlinear rheological Lissajous curve analysis showed that the synergistically crosslinked gel system strongly resisted deformation. In addition, the microstructure of the modified samples was characterized using scanning electron microscopy. The XPS, FTIR, and XRD results indicated that multiple molecular forces participate in the synergistic crosslinking reaction. Full article
(This article belongs to the Special Issue Current Practice and Future Directions of Application of Puffed/Extruded Technologies in Food (Volume II))
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22 pages, 11175 KiB  
Article
Study on the Residence Time and Texture Prediction of Pea Protein Extrusion Based on Image Analysis
by Qi Wu, Xun Zhang, Fei Gao and Min Wu
Foods 2023, 12(24), 4408; https://doi.org/10.3390/foods12244408 - 07 Dec 2023
Viewed by 735
Abstract
This paper initially involves three main processing parameters: screw speed, feeding speed, and initial material moisture content, exploring the RTD of materials inside the extruder barrel under varying parameters and clarifying the impact of parameter variations on RTD. Finally, machine vision technology was [...] Read more.
This paper initially involves three main processing parameters: screw speed, feeding speed, and initial material moisture content, exploring the RTD of materials inside the extruder barrel under varying parameters and clarifying the impact of parameter variations on RTD. Finally, machine vision technology was utilized to link extruded product images to texture features, and a texture prediction model based on image features was established using a Back Propagation (BP) neural network. Particle Swarm Optimization (PSO) and Genetic Algorithm (GA) were applied to optimize the BP neural network. The results indicate that the feeding speed has a stronger impact than the screw speed on the extrusion process, and an increase in the initial material moisture content tends to shorten the RTD. Specifically, an increase in screw speed results in a denser product structure, while higher feeding speeds lead to reduced pore size in the microstructure. As the initial material moisture content increased from 55% to 70%, the average residence time MRT decreased from 265.21 s to 166.62 s. Additionally, elevated moisture content causes a more porous microstructure. After optimizing the texture prediction model of extruded products through the application of Particle Swarm Optimization and Genetic Algorithm models, it was discovered that the Genetic Algorithm was more effective in reducing errors (p < 0.05) than the Particle Swarm Optimization algorithm. It was found that the Particle Swarm Optimization model exhibited better prediction performance. The results of the prediction indicated a significant association between the image features of the product and hardness, resilience, and chewiness, as corroborated by correlation coefficients of 0.93913, 0.94040, and 0.94724, respectively. Full article
(This article belongs to the Special Issue Current Practice and Future Directions of Application of Puffed/Extruded Technologies in Food (Volume II))
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16 pages, 11908 KiB  
Article
Study on the Function of Conveying, Kneading Block and Reversing Elements on the Mixing Efficiency and Dispersion Effect inside the Barrel of an Extruder with Numerical Simulation
by Min Wu, Dongyu Sun, Tong Zhang, Chengyi Zhou and Bowen Zhang
Foods 2023, 12(18), 3503; https://doi.org/10.3390/foods12183503 - 20 Sep 2023
Cited by 1 | Viewed by 1053
Abstract
In order to better understand the extrusion process mechanism of plant protein inside a barrel, the parameter changes and flow characteristics of fluids under conveying, kneading block and reversing elements were investigated with numerical simulation. The results showed that the shear rate increased [...] Read more.
In order to better understand the extrusion process mechanism of plant protein inside a barrel, the parameter changes and flow characteristics of fluids under conveying, kneading block and reversing elements were investigated with numerical simulation. The results showed that the shear rate increased obviously with the increase in pitch; the shear rate value of the reversing element was larger, while that of the kneading block was the opposite. The screw combinations of conveying, kneading blocks and reversing elements all have a certain degree of mixing effect on the particles, and the reduction in pitch can effectively increase the mixing effect of the particles. The conveying element can provide a relatively constant acceleration for the particles, due to the pumping capability and pressure buildup as the pitch increases. The kneading block and the reversing element can increase the leakage flow between the discs and backflow, resulting in an extension of the residence time distribution that facilitates fluid interaction in the barrel and improves the dispersion of the particles. The restraint by the reversing element on the particles is obviously weaker than that of the kneading block and shows a higher particle mixing degree. Overall, the influence of different elements on the flow condition, mixing degree and residence time is significantly different, which improves the process controllability and provides references for potential applications to meet multiple demands. Full article
(This article belongs to the Special Issue Current Practice and Future Directions of Application of Puffed/Extruded Technologies in Food (Volume II))
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