Fitar da abinci

Extrusion a cikin sarrafa abinci ya ƙunshi tilasta sinadaran da aka gauraya ta hanyar buɗewa a cikin farantin da aka perforated ko mutuwa da aka tsara don samar da siffar da ake buƙata. Ana yanka abincin da aka fitar zuwa takamaiman girman ta hanyar takalma. Injin da ke tilasta cakuda ta hanyar mutuwa shine extruder, kuma an san cakuda da extrudate. mai fitarwa yawanci babban, mai juyawa wanda ya dace sosai a cikin ganga mai tsayawa, a ƙarshen shi ne mutuwa. A wasu lokuta, ana ɗaukar "extrusion" a matsayin daidai da dafa abinci na extrusion, wanda ke dafa abinci tare da zafi yayin da aka matse shi ta hanyar mutuwa.

Extrusion yana ba da damar samar da abinci ta hanyar ci gaba, ingantaccen tsarin da ke tabbatar da daidaito na samfurin ƙarshe. Kayayyakin da aka yi ta hanyar extrusion (ba tare da dafa abinci a lokaci guda ba) sun haɗa da Pasta, burodi (croutons, sandunan burodi, da gurasa mai laushi), Gurasar kuki da aka riga aka yi, da sausages. Kayayyakin da aka yi ta hanyar dafa abinci sun haɗa da hatsi da yawa da kayan lambu da aka shirya don cin abinci, kayan zaki, wasu Abinci na jarirai, Farin soya mai cike da kitse, furotin na kayan lambu, wasu abin sha, da abinci mai bushe da rabin danshi. Kayayyakin abinci da aka ƙera ta amfani da extrusion yawanci suna da babban abun ciki na starch.

 Tsarin 

 Abinci na Extrusion 
In the extrusion cooking process, raw materials are first ground to the correct particle size, usually the consistency of coarse flour. The dry mix is passed through a pre-conditioner, in which other ingredients are added depending on the target product; these may be liquid sugar, fats, dyes, meats or water. Steam is injected to start the cooking process, and the preconditioned mix (extrudate) is then passed through an extruder. The extruder is a large, rotating screw tightly fitting within a stationary barrel, at the end of which is the die. The extruder's rotating screw forces the extrudate towards and through the die. The extrudate is in the extruder for the residence time.[<span title="This claim needs references to reliable sources. (July 2012)">citation needed</span>]

Many extruded products puff and change texture as they are extruded because of the reduction of forces and release of moisture and heat.Harper, J.M. (1978). "Food extrusion". Critical Reviews in Food Science and Nutrition. 11 (2): 155–215. doi:10.1080/10408397909527262. PMID 378548. The extent to which it does so is known as the expansion ratio. The extrudate is cut to the desired length by blades at the output of the extruder, which rotate about the die openings at a specific speed. The product is then cooled and dried, becoming rigid while maintaining porosity.[<span title="This claim needs references to reliable sources. (July 2012)">citation needed</span>]

Yin dafa abinci yana faruwa a cikin extruder, inda samfurin ke samar da nasa friction da zafi saboda matsin da aka samar (10-20 bar). Wannan tsari na iya haifar da lalacewar furotin da gelatinization na starch a wasu yanayi. 

Many food extrusion processes involve a high temperature for a short time.Harper, J.M. (1978). "Food extrusion". Critical Reviews in Food Science and Nutrition. 11 (2): 155–215. doi:10.1080/10408397909527262. PMID 378548. Important factors of the extrusion process are the composition of the extrudate, screw length and rotating speed, barrel temperature and moisture, die shape, and rotating speed of the blades. These are controlled based on the desired product to ensure uniformity of the output.[<span title="This claim needs references to reliable sources. (July 2012)">citation needed</span>]

Ruwa shine mafi mahimmanci daga cikin waɗannan dalilai, kuma yana shafar haɗuwa, yana aiki don yin filastik da extrudate. Ƙara danshi zai rage viscosity, torque, da zafin jiki na samfurin, da kuma kara yawan jama'a. Wannan kuma zai rage matsin lamba a mutuwa. Yawancin matakai na extrusion don sarrafa abinci ana gudanar da su a ƙasa zuwa matsakaici (matakin danshi ƙasa da 40%). Babban motsi mai yawa an san shi da rigar mai laushi, amma ba a yi amfani da shi sosai ba kafin gabatarwar twin screw extruders (TSE), wanda ke da ƙwarewar isar da kaya. Mafi mahimmancin abin da ke cikin rheological a cikin rigar extrudate mai tsayi shine zafin jiki.

Adadin gishiri a cikin extrudate na iya ƙayyade launi da ƙwayoyin wasu samfuran extruded. Rashin fadadawa da iska na samfurin ya dogara da yawan gishiri a cikin extrudate, mai yiwuwa ne sakamakon halayen sunadarai tsakanin gishiri da starches a cikin extrutate. Canjin launi sakamakon yawan gishiri na iya haifar da "ikon gishiri don canza aikin ruwa na extrudate kuma ta haka ne canza yawan halayen launin ruwan kasa". Ana kuma amfani da gishiri don rarraba ƙananan sinadaran, kamar Launuka na abinci da dandano, bayan extrusion; waɗannan ana rarraba su daidai a saman samfurin bayan an gauraye su da gishiri.

 Tarihi 
The first extruder was designed to manufacture sausages in the 1870s. Dry pasta has been produced by extrusion since the 1930s, and the method has been applied to tater tots (first extruded potato product: Ore-Ida in 1953). Some domestic kitchen appliances such as meat grinders and some types of pasta makers use extrusion. Pastry bags (piping bags), squeezed by hand, operate by extrusion.[<span title="This claim needs references to reliable sources. (July 2012)">citation needed</span>]

Injin dafa abinci na farko shi ne na'urar fadadawa daga Wenger Mixer Manufacturing daga shekara ta 1954. Amfani da farko da aka ambata da shi yana da alama tare da Purina a cikin 1957, wanda ya haɓaka abinci mai cinyewa ga karnuka, birai, da kifi. A cikin 1963, USDA da UNICEF sun gwada cikakken garin soya mai mai da aka samar daga soya da aka dafa a matsayin tushen abubuwan gina jiki ga yara. Daga baya aka samar da madara daga wannan gari. A cikin 1966, gwamnatin Amurka ta fara samar da tsarin CSM (Corn-Soya-Milk) ga yara masu karancin furotin a Duniya ta Uku. Aikin Meals for Millions na baya-bayan nan ya nuna garin soya a cikin abinci mai amfani da yawa (MPF), ƙarin abinci mai gina jiki wanda za'a iya yin shi don kawai cents uku a kowane abinci.

An ambaci ra'ayin yin amfani da dafa abinci don samar da hatsi na safe tun lokacin da aka ba da izinin Wegner na 1960. A cikin 1970, masana'antun Shefa Protein na Isra'ila sun gabatar da layin hatsi na karin kumallo da ake kira Krunch, wanda aka yi da garin hatsi da garin soya mai cike da kitse. Ba a san ko akwai hatsi na karin kumallo da aka yi daga kayayyakin da aka fitar ba. An yi nau'ikan nama ta hanyar extrusion tun daga shekara ta 1969.
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