This standard is about the principles of extrusion in food manufacture and/or supply operations. Extrusion is used in the production of a variety of food products including cheese, ice cream, pasta and breakfast cereals. The principles of extrusion is important in providing an underpinning knowledge to the different equipment, processes and materials used to extrude food products.
You will need to know and understand the underpinning knowledge relating to extrusion of food products. The key features, advantages and disadvantages of different methods of extrusion. You will also need to know and understand common faults in extrusion, how they occur and how they can be addressed.
This standard is for you if you work in food manufacture and/or supply operations and need a broad understanding of the principles of extrusion.
Knowledge and understanding
You need to know and understand:
1 the purpose of extrusion processing in the production of foods stuffs
2 which types of foods are commonly produced by extrusion processing techniques
3 the main advantages of extrusion over other food processing techniques
4 the key features of equipment used to extrude food products
5 the advantages and disadvantages of direct and indirect extrusion, vertical or horizontal press position extrusion and hydraulic or mechanical drive extrusion in the processing of food products
6 when continuous and non-continuous extrusion is used in the production of foodstuffs
7 the advantages and disadvantages of hot extrusion and cold extrusion in the production of food stuffs
8 the effect of hot extrusion on starch gelatinisation, protein denaturation, inactivation of enzymes and toxins and the reduction of micro-organism numbers
9 how extrusion is used to produce food stuffs with internal cavities
10 common faults found in extruded food products, how they occur and how they can be avoided
11 what the extrusion ratio is and the significance of a large extrusion ratio to the production of food products
IMPFT157K Principles of food extrusion
Overview
This standard is about the principles of extrusion in food manufacture and/or supply operations. Extrusion is used in the production of a variety of food products including cheese, ice cream, pasta and breakfast cereals. The principles of extrusion is important in providing an underpinning knowledge to the different equipment, processes and materials used to extrude food products.
You will need to know and understand the underpinning knowledge relating to extrusion of food products. The key features, advantages and disadvantages of different methods of extrusion. You will also need to know and understand common faults in extrusion, how they occur and how they can be addressed.
This standard is for you if you work in food manufacture and/or supply operations and need a broad understanding of the principles of extrusion.
Knowledge and understanding
You need to know and understand:
1 the purpose of extrusion processing in the production of foods stuffs
2 which types of foods are commonly produced by extrusion processing techniques
3 the main advantages of extrusion over other food processing techniques
4 the key features of equipment used to extrude food products
5 the advantages and disadvantages of direct and indirect extrusion, vertical or horizontal press position extrusion and hydraulic or mechanical drive extrusion in the processing of food products
6 when continuous and non-continuous extrusion is used in the production of foodstuffs
7 the advantages and disadvantages of hot extrusion and cold extrusion in the production of food stuffs
8 the effect of hot extrusion on starch gelatinisation, protein denaturation, inactivation of enzymes and toxins and the reduction of micro-organism numbers
9 how extrusion is used to produce food stuffs with internal cavities
10 common faults found in extruded food products, how they occur and how they can be avoided
11 what the extrusion ratio is and the significance of a large extrusion ratio to the production of food products
Keywords food; manufacture; extrusion; production