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Application of supercritical carbon dioxide extrusion in food processing technology

التفاصيل البيبلوغرافية
العنوان: Application of supercritical carbon dioxide extrusion in food processing technology
المؤلفون: Panak-Balentić Jelena, Ačkar Đurđica, Jozinović Antun, Babić Jurislav, Miličević Borislav, Jokić Stela, Pajin Biljana, Šubarić Drago
المصدر: Hemijska Industrija, Vol 71, Iss 2, Pp 127-134 (2017)
بيانات النشر: Association of Chemical Engineers of Serbia, 2017.
سنة النشر: 2017
المجموعة: LCC:Chemical technology
مصطلحات موضوعية: extrusion, supercritical CO2, food technology, Chemical technology, TP1-1185
الوصف: Extrusion process is one of the most important innovations of the 20th century applied in many industries. Extrusion is a technology that is increasingly used for the production of various food products, especially snacks and breakfast cereals. Supercritical carbon dioxide (CO2) as a non-toxic, non-flammable and inexpensive, is applied in many processes, including the extrusion technology. Supercritical CO2 extrusion process (SCFX) found its application primarily in the processing and manufacturing plastic, but recently more and more begins to be applied in food production and processing. Scientific researches in this area are based in production of extrudates with improved properties compared to conventional extrusion process without the addition of CO2. A number of applications of SCFX in food processing technology will be reviewed and numerous advantages over the conventional process will be described in this paper.
نوع الوثيقة: article
وصف الملف: electronic resource
اللغة: English
Serbian
تدمد: 0367-598X
2217-7426
15062902
Relation: https://doaj.org/toc/0367-598X; https://doaj.org/toc/2217-7426
DOI: 10.2298/HEMIND150629024P
URL الوصول: https://doaj.org/article/df32a06cb158430296d2a42c0cd430f5
رقم الأكسشن: edsdoj.f32a06cb158430296d2a42c0cd430f5
قاعدة البيانات: Directory of Open Access Journals
الوصف
تدمد:0367598X
22177426
15062902
DOI:10.2298/HEMIND150629024P