GIDA ENDÜSTRİSİNDE EKSTRÜZYON TEKNOLOJİSİNİN KULLANIMI VE YAPILAN OPTİMİZASYON ÇALIŞMALARI

Gıda endüstrisinde ekstrüzyon pişirme; enerji tüketiminin az olması, üretimin verimli ve son ürünün ucuz olması, yeni teknolojilerden olması, yüksek sıcaklık-kısa süreli işleme yöntemi olmasından dolayı tercih edilen ve kullanımı gittikçe artan bir yöntemdir. Ekstrüzyon pişirme esnasında ekstrüdere giren hammaddenin özellikleri (nişasta tipi, protein, yağ, su içeriği, formülasyonvd.), proses değişkenleri (vida hızı, besleme hızı, kalıp şekli ve sıcaklığı gibi) ve ürün karakteristikleri (besinsel, fiziksel ve kimyasal özellikler gibi) arasında önemli bir ilişki bulunmaktadır. Değişkenleri doğru analiz edebilmek ve yapılacak deney sayısını en uygun şekilde azaltabilmek için optimizasyon çalışmalarının yapılması gerekmektedir. Mühendislik açısından optimizasyon, prosesleri etkileyen bağımsız değişkenler ve yanıt olarak adlandırılan bağımlı değişkenler arasındaki ilişkileri değerlendirerek optimum verilerin oluşmasını sağlamaktadır. Bu derlemenin amacı, ekstrüzyon tekniği ile üretilmiş ürünlerle ilgili yanıt-yüzey yöntemiyle yapılan optimizasyon çalışmaları bir arada değerlendirmektir.

Anahtar Kelimeler:

Gıda endüstrisi, ekstrüzyon, ekstrüde ürün, optimizasyon

APPLICATION OF EXTRUSION TECHNOLOGY AND OPTIMIZATION STUDIES IN THE FOODINDUSTRY

Extrusion cooking is preferred due to its low energy consumption, efficient production and cheap end products, adaptability to new technologies, high temperature-short-term processing method and it is increasingly used in the food industry. There is an important relations between raw material entering the extruder (starch type, protein, oil, water content, formulation etc.), process variables (such as screw speed, feed rate, barrel shape and temperature) and product characteristics (such as nutritional, physical and chemical properties) during the extrusion cooking and many factors come into play to reach the desired product. Optimization studies are required to analyze these factors well and to decrease the number of experiments in the most logical way. In terms of engineering, optimization ensures optimum data by evaluating the relationships between independent variables that affect processes and dependent variables called responses. The purpose of this review is to evaluate the optimization studies carried out using the response-surface method for products produced by extrusion technique.

Keywords:

Food industry, extrusion, extruded product,

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