Application of supercritical carbon dioxide extrusion in food processing technology

Main Article Content

Jelena Panak Balentić
Đurđica Ačkar
Antun Jozinović
Jurislav Babić
Borislav Miličević
Stela Jokić
Biljana Pajin
Drago Šubarić

Abstract

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.

Article Details

How to Cite
[1]
J. Panak Balentić, “Application of supercritical carbon dioxide extrusion in food processing technology”, Hem Ind, vol. 71, no. 2, pp. 127–134, May 2017, doi: 10.2298/HEMIND150629024P.
Section
General

How to Cite

[1]
J. Panak Balentić, “Application of supercritical carbon dioxide extrusion in food processing technology”, Hem Ind, vol. 71, no. 2, pp. 127–134, May 2017, doi: 10.2298/HEMIND150629024P.

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