| 摘要 |
The extrusion of food products is carried out at a pressure lower than the atmospheric pressure, thereby enabling to reduce the temperature of the dough to be extruded. It becomes thus possible to extrude materials and let them expand, materials which could not otherwise be used, either because of their heat sensitivity or because of their thermoplastic properties. Simultaneously, vapors coming out of the extruder may be condensated, thereby enabling to recover volatile aromas, and to thus increase the productivity of the process while preventing unpleasant smells from spreading throughout the production locals. |
