Conditions of use
Cooking-extruding food

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.

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,...