Towards novel processing concepts - Balancing deformation and solidification - The use of plasticizers

3 important questions on Towards novel processing concepts - Balancing deformation and solidification - The use of plasticizers

How can water be removed from a food product?

  • Slow removal --> leaves original structure intact
  • Fast removal --> formation of highly porous materials
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What happens when small molecules, such as glucose, glycerol and sorbitol are added?

They soften materials content a high concentration of polysaccharides or proteins. The use of those molecules leads to soft products, which have a lower water activity.
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Why is CO2 used as plasticiser?

CO2 can evaporate at low temperature. The low temperature used during those processes prevents damage of heating sensitive components.
  • Extrusion at low temperature --> slow removal of water --> product with low porosity
  • Fast removal of water --> porous products
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