Resumen

LOPES-DA-SILVA, Maria de Fátima; SANTOS, Luís  y  CHOUPINA, Altino. The extrusion in food technology: types, advantages and equipments. Rev. de Ciências Agrárias [online]. 2015, vol.38, n.1, pp.03-10. ISSN 0871-018X.

Extrusion is a step in the industrial processing of bulk solid materials, which joins various operations and processes on single equipment, called the extruder. The extrusion has several advantages in the food industry, in operational and technological terms, so their use has been increasing. In this paper the different kinds of extrusion used in the food area, their classification and their respective equipment, as well as its mode of operation, its advantages and the most important parameters for its regulation are presented.

Palabras clave : extrusion; extrusion-cooking; twin screw; single screw.

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