Nutritional aspects of food extrusion: a review

Extrusion cooking, as a multi-step, multi-functional and thermal/mechanical process, has permitted a large number of food applications. Effects of extrusion cooking on nutritional quality are ambiguous. Beneficial effects include destruction of antinutritional factors, gelatinisation of starch, increased soluble dietary fibre and reduction of lipid oxidation. On the other hand, Maillard reactions between protein and sugars reduce the nutritional value of the protein, depending on the raw material types, their composition and process conditions. Heat-labile vitamins may be lost to varying extents. Changes in proteins and amino acid profile, carbohydrates, dietary fibre, vitamins, mineral content and some non-nutrient healthful components of food may be either beneficial or deleterious. The present paper reviews the mechanisms underlying these changes, as well as the influence of process variables and feed characteristics. Mild extrusion conditions (high moisture content, low residence time, low temperature) improve the nutritional quality, while high extrusion temperatures (200 °C), low moisture contents (<15%) and/or improper formulation (e.g. presence of high-reactive sugars) can impair nutritional quality adversely. To obtain a nutritionally balanced extruded product, careful control of process parameters is essential.

The origin of "Rare Earth" texture development in extruded Mg-based alloys and its effect on tensile ductility

The extrusion behaviour, texture and tensile ductility of five binary Mg-based alloys have been examined and compared to pure Mg. The five alloying additions examined were Al, Sn, Ca, La and Gd. When these alloys are compared at equivalent grain size, the La- and Gd-containing alloys show the best ductilities. This has been attributed to a weaker extrusion texture. These two alloying additions, La and Gd, were found to also produce a new texture peak with View the MathML source parallel to the extrusion direction. This “rare earth texture” component was found to be suppressed at high extrusion temperatures. It is proposed that the View the MathML source texture component arises from oriented nucleation at shear bands.

Effect of grain size on the performance of extruded magnesium alloy tubes in three-point bending

The performance of extruded AZ31, AZ61 and AM-EX1 tubes was examined in three-point bending. Different extrusion temperatures were used to investigate the effect of grain size on the load-carrying capacity, energy absorption and fracture propensity of the tubes. Results showed that while the peak load increased with a smaller average recrystallised grain size, the retention of large elongated un-recrystallised grains in the microstructure reduced the load. The presence of the large elongated grains also appeared detrimental to the ability of the tube to deform before fracture.

Solute segregation and texture modification in an extruded magnesium alloy containing gadolinium

The alloy Mg-1.5Gd has been extruded at different temperatures to produce two significantly different textures. At lower extrusion temperatures there was significant solute clustering in the matrix, coupled with segregation of solute to the grain boundaries. At higher temperatures these two phenomena were both less pronounced. It is suggested here that segregation of solute to the grain boundaries plays a significant role in the texture modification effect that rare earth elements have in magnesium alloys.

Retention of essential amino acids during extrusion of protein and reducing sugars

This research investigates the retention of essential amino acid profiles of products during the extrusion of proteins and reducing sugars. Animal proteins (egg and milk protein at 10 and 30% levels) and reducing sugars (fructose and galactose at 0, 2, and 8% levels), with pregelatinized wheat flour, were extruded at 110 and 125 °C product temperatures and feed moistures of 19 and 23.5% for egg protein and 13.75 and 16% for milk protein. The nutritional property analyzed was essential amino acid retention, and sugar retention was also considered to understand the relationship of sugars with retention of amino acids. Lysine showed the lowest retention (up to 40%) of all the essential amino acids. Retention of other essential amino acids varied from 80 to 100% in most situations. Apart from lysine,  tryptophan, threonine, and methionine were found to be significantly changed (P < 0.05) with processing conditions. Increased protein and sugar levels resulted in a significant degradation of lysine. Greater lysine retention was found at a lower temperature and higher feed moisture. Results of sugar retention also showed similar patterns. The products made from fructose had greater lysine retention than products made from galactose with any type of protein. The outcomes of this research suggested that the combination of milk protein and fructose at a lower temperature and higher feed moisture is most favorable for developing high-protein extruded products.

Solid state recycling of 5083 Al alloy by hot extrusion

The machined chips of 5083 Al alloy were recycled by hot extrusion at 723 K with an extrusion ratio of 44:1 in air. Corrosion and mechanical properties of the recycled specimens have been compared with those of a virgin extrusion which was processed from the ingot block. As a result of salt immersion tests, mass loss of the recycled specimen was not less than twice of that of the virgin extrusion. The deterioration in corrosion properties for the recycled specimen was attributed to the excessive contamination of Fe which promoted galvanic corrosion. As a result of tensile tests, the recycled specimen exhibited a good combination of high strength and high elongation to failure at room temperature. The excellent mechanical properties for the recycled specimen were attributed to the refined microstructure. However, the elongation to failure of the recycled specimen at elevated temperatures more than 573 K was lower than that of the virgin extrusion. The contamination of oxide particles is likely to be responsible for the lower elongation in the solid recycled specimen.

Extrusion properties of a Zr-based bulk metallic glass

The extrusion behavior of Zr_41.2Ti_13.8Cu_12.5Ni₁₀Be_22.5 metallic glasses in the supercooled liquid region was investigated. Good extrusion formability was observed under low strain rates at temperatures higher than 395 °C. The metallic glasses were fully extruded without crystallization and failure within the range of T=395–415 °C under strain rates from 5×10⁻³ s⁻¹ to 5×10⁻² s⁻¹, and the deformation behavior of the metallic glasses during the extrusion was found to be in a Newtonian viscous flow mode by a strain rate sensitivity of 1.0.

Low-temperature compaction of Ti-6Al-4V powder using equal channel angular extrusion with back pressure

Equal channel angular extrusion (ECAE), with simultaneous application of back pressure, has been applied to the consolidation of 10 mm diameter billets of pre-alloyed, hydride-dehydride Ti-6Al-4V powder at temperatures ≤400 °C. The upper limit to processing temperature was chosen to minimise the potential for contamination with gaseous constituents potentially harmful to properties of consolidated product. It has been demonstrated that the application of ECAE with imposed hydrostatic pressure permits consolidation to in excess of 96% relative density at temperatures in the range 100-400 °C, and in excess of 98% at 400 °C with applied back pressure ≥175 MPa. ECAE compaction at 20 °C (back pressure = 262 MPa) produced billet with 95.6% relative density, but minimal green strength. At an extrusion temperature of 400 °C, the relative density increased to 98.3%, for similar processing conditions, and the green strength increased to a maximum 750 MPa. The relative density of compacts produced at 400 °C increased from 96.8 to 98.6% with increase in applied back pressure from 20 to 480 MPa, while Vickers hardness increased from 360 to 412 HV. The key to the effective low-temperature compaction achieved is the severe shear deformation experienced during ECAE, combined with the superimposed hydrostatic pressure.

Material properties under drawing and extrusion with cyclic torsion

A copper bar was drawn while a lead bar was extruded through a cyclically twisting die in a specifically designed experimental rig. The drawing/extrusion load fluctuated at the same frequency as that of die twisting. The load tended to be at a level of monotonic deformation when the die was changing direction. The degree of the reduction in load for both the drawing and extrusion processes depended on the deformation conditions and requires optimisation for industrial application.

Influence of grain size on the compressive deformation of wrought Mg-3A1-1Zn

The influence of the grain size on the flow stress of extruded Mg–3Al–1Zn tested in compression is examined. Samples with grain sizes varying between 3 and 23 μm were prepared by altering the extrusion conditions. Compression testing of the extruded bar was carried out at temperatures between ambient and 200 °C. Twinning dominated the deformation at lower temperatures but this gave way to slip dominated flow when the temperature was raised. For tests carried out at intermediate temperatures, a similar transition was observed when the grain size was reduced. The transition was accompanied by a change in flow curve shape and Hall–Petch slope. The peak stresses achieved when twinning dominated the deformation were up to 100 MPa greater than those seen when slip dominated the flow. Critical grain sizes marking the twinning–slip transition were identified and these are described in terms of the deformation conditions.