Extrusion of cereal grains czcams.com/video/DdgPnnS4cyI/video.html
Extrusion is one of the most effective ways of processing cereals and legumes for better absorption of nutrients. Extrusion improves the digestibility of protein; the amino acids become more accessible as a result of breaking the secondary connections of the protein molecules. A short cooking time saves the amino acids from destruction.
Dry extruders are single screw extruders with a segmented screw put together around the shaft. In between the screw a restriction (steam lock, choke plate) of different diameters can be placed to increase the cook and shear. When material moves in the barrel, and comes across these restrictions, it is unable to pass through, and consequently, pressure builds up and a back flow is created.
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Extrusion of cereal grains czcams.com/video/DdgPnnS4cyI/video.html