3. Conditions of use
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System analysis
Analysis of the baking-extrusion system requires the most precise possible knowledge of four stations:
physical, thermal and biochemical characteristics of raw materials ;
physical and physico-chemical characteristics of the finished product, including texture ;
independent action variables ;
dependent response variables.
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Characteristics of materials used
Knowledge of the raw materials processed is an essential prerequisite for implementing the operation. This knowledge must cover :
their quantitative and qualitative compositions: flour,...
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Conditions of use
Cooking-extrusion in the food industry. A case study
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"Food industry"
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Bibliography
In Engineering Techniques
- (1) - LORIENT (D.) - Modifications biochimiques des constituants alimentaires, - F 3 400 (1998) traité Agroalimentaire.
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