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.

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.

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.

Extrusion limits of magnesium alloys

Magnesium alloys are generally found to be slower to extrude than aluminum alloys; however, limited quantitative comparisons of the actual operating windows have been published. In this work, the extrusion limits are determined for a series of commercial magnesium alloys (M1, ZM21, AZ31, AZ61, and ZK60). These are compared with the limits established for aluminum alloy AA6063. The maximum extrusion speed of alloy M1 is shown to be similar to AA6063. Alloys ZM21, AZ31, ZK60, and AZ61 exhibit maximum extrusion speeds 44, 18, 4, and 3 pct, respectively, of the maximum measured for AA6063. For AZ31, the maximum extrusion speed is increased by 22 pct after homogenization and by 64 pct for repeat extrusions. The variation in the extrusion limits with changing alloy content is rationalized in terms of differences in the hot working flow stress and solidus temperature.

Comparison of the strain distribution obtained from multi scale and conventional approaches to modelling extrusion

An investigation of the application of a multi scale CAFE model to prediction of the strain localization phenomena in industrial processes, such as extrusion, is presented in this work. Extrusion involves the formation of a strong strain localization zone, which influences the final product microstructure and may lead to a coarse grain layer close to the surface. Modelling of the shape of this zone and prediction of the strain magnitude will allow computer aided design of the extrusion process and optimisation of the technological parameters with respect to the microstructure and properties of the products. Thus, the particular objective of this work is comparison of the FE and CAFE predictions of strain localization in the shear zone area in extrusion. Advantages and disadvantages of the developed CAFE model are also discussed on the basis of the simulation results.

Proactive versus reactive business ethics performance: a conceptual framework of profile analysis and case illustrations

The topic of this paper focuses on proactive versus reactive business ethics performance in the marketplace. The internal perception of a corporation and the external perception of the same corporation are used as generic determinants of business ethics performance. In turn, they are underpinned by evolutionary and contextual issues in the marketplace. The authors provide a generic conceptual framework of proactive and reactive business ethics performance. Case illustrations underpin the positives and negatives of proactive and reactive business ethics in the marketplace. A profile analysis process of proactive and reactive business ethics performance is also outlined. The gap between the internal and external perceptions of a corporation’s actions becomes crucial to achieve successful business ethics performance in the marketplace. Therefore, a corporation’s current business ethics performance should always be regarded as an on-the-spot-account that is either proactive or reactive. An important insight of this research is that business ethics performance requires the ongoing re-connection with reality by corporations.

A reactive system architecture for building fault-tolerant distributed applications

Most fault-tolerant application programs cannot cope with constant changes in their environments and user requirements because they embed policies and mechanisms together so that if the policies or mechanisms are  changed the whole programs have to be changed as well. This paper presents a reactive system approach to overcoming this limitation. The reactive system concepts are an attractive paradigm for system design, development and maintenance because they separate policies from mechanisms. In the paper we propose a generic reactive system architecture and use group communication primitives to model it. We then implement it as a generic package which can be applied in any distributed applications. The system performance shows that it can be used in a distributed environment effectively.