THERMAL VACUUM EXTRUSION AS A REPRESENTATIVE OF THE NEW TECHNOLOGICAL STRUCTURE IN FOOD SYSTEMS

Abstract

The work systematizes information about the high potential of thermoplastic extrusion, as well as its systemic disadvantages in the light of the possible denaturation of some macro- and micronutrients during the processing of plant raw materials. Based on an analysis of previously completed work, arguments are given in favor of thermal vacuum extrusion, a type of thermomechanical processing of biopolymers. A feature of thermal vacuum extrusion is the ability to carry it out at high moisture content, moderate temperature and milder conditions of deformation of the processed raw materials. Ultimately, this will reduce the energy intensity of the extrusion process and increase the safety of thermolabile ingredients of the processed raw materials.