Abstract
Extrusion is a process used to create foods with special, sometimes unusual properties. Extrusion combines several unit operations and their influence on quality of extruded products is discussed. The use of cold extrusion and coextrusion in processing of food is also described. Extrusion cooking is used to texturize starch-based and protein-based materials, especially to produce meat analogs. During extrusion, physical and chemical changes take place and can affect quality of products produced. The kind and extent of those changes are described in this article. Acrylamide formation in extruded products is somewhat of a problem and is mentioned.
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