vguitВестник Воронежского государственного университета инженерных технологийProceedings of the Voronezh State University of Engineering Technologies2226-910X2310-1202VSUET10.20914/2310-1202-2022-2-39-45vguit-2991Research ArticleПроцессы и аппараты пищевых производствProcesses and equipment for food industryАнализ изобретений, продуктов, технологий и оборудования процесса экструзии растительного сырьяAnalysis of inventions, products, technologies and equipment for the extrusion process of plant raw materialhttps://orcid.org/0000-0003-3299-1470ГуляеваА. Н.GulyaevaA. N.

аспирант, кафедра технологии и организации общественного питания, ул. Молодогвардейская, д. 244, г. Самара, 443001, Россия

postgraduate student, technology of food production and biotechnology department, st. Molodogvardeiskaya, 244, Samara, 443001, Russia

nikol163@bk.ruhttps://orcid.org/0000-0001-8515-9309БахаревВ. В.BaharevV. V.

д.х.н., доцент, декан, кафедра технологии пищевых производств и биотехнологии, ул. Молодогвардейская, д. 244, г. Самара, 443001, Россия

Dr. Sci. (Chem.), professor, technology of food production and biotechnology department, st. Molodogvardeiskaya, 244, Samara, 443001, Russia

knilsstu@gmail.comСамарский Государственный Технический УниверситетРоссияSamara State Technical UniversityRussian Federation2022280220228423945Copyright © Гуляева А.Н., Бахарев В.В., 20222022Гуляева А.Н., Бахарев В.В.Gulyaeva A.N., Baharev V.V.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.vestnik-vsuet.ru/vguit/article/view/2991

В статье рассмотрены теоретические основы процесса экструзии. Пищевая экструзия может быть определена как процесс смешивания, гомогенизации и формования пищевых материалов с низким содержанием влаги и, в последнее время, пищевых материалов с высоким содержанием влаги в промежуточные или готовые продукты путем продавливания их через специально разработанную головку. Слово «экструдировать» происходит от латинских слов «ex» (выходить) и «trudere» (выталкивать). Пищевая экструзия — это современный высокотемпературный процесс кратковременного приготовления с несколькими другими единичными операциями, такими как замешивание, нагрев, смешивание и формование в одном устройстве. Экструзионная обработка пищевых продуктов широко используется для реструктуризации пищевых материалов на крахмальной и белковой основе для производства различных готовых к употреблению сухих завтраков: заменителей хлеба и кормов для домашних животных. Приведен общая технология произодства пищевух экструдированных продуктов и вид одношнекового пищевого экструдера. Цель исследования состояла в систематизации, и анализа патентных данных по процессу экструзии в пищевой отрасли. В исследовании было проанализировано, систематизировано и обобщено 79 патентов по оборудованию, технологии и продуктам, использующим процесс экструзии. Выявлено, что 46,8% заявителей располагаются на территории Российской Федерации, в 50,6% патентных документах растительным сырьем является зерномучное. Максимальное количество патентов было выдано в 2016 году. Наибольший вес в процентном соотношении имеет технология продуктов, которые подвергнуты сами или сырье процессу экструзии.

The article deals with the theoretical foundations of the extrusion process. Food extrusion can be defined as the process of mixing, homogenizing and shaping low moisture food materials and more recently high moisture food materials into intermediate or finished products by forcing them through a specially designed die. The word "extrude" comes from the Latin words "ex" (to come out) and "trudere" (to push out). Food extrusion is a state of the art high temperature short time cooking process with several other single operations such as kneading, heating, mixing and shaping in one unit. Food extrusion processing is widely used to restructure starch and protein-based food materials to produce a variety of ready-to-eat breakfast cereals: bread substitutes and pet food. The general technology for the production of extruded food products and the type of a single-screw food extruder are given. The purpose of the study was to systematize and analyze patent data on the extrusion process in the food industry. The study analyzed, systematized and summarized 79 patents on equipment, technology and products using the extrusion process. It was revealed that 46.8% of applicants are located on the territory of the Russian Federation, in 50.6% of patent documents, grain and flour is used as vegetable raw materials. The maximum number of patents were issued in 2016. The technology of products that are themselves or raw materials subjected to the extrusion process has the greatest weight in percentage terms.

экструзияпатентизобретенияанализэкструдерсырьеоборудованиеextrusionpatentinventionsanalysisextruderraw materialsequipmentReferencesKehinde A.A. Engineering Review Food Extrusion Technology and Its Applications // Journal of Food Science and Engineering. 2016. V. 6. P. 149–168. doi: 10.17265/2159–5828/2016.03.005Kehinde A.A. Engineering Review Food Extrusion Technology and Its Applications. Journal of Food Science and Engineering. 2016. vol. 6. pp. 149–168. doi: 10.17265/2159–5828/2016.03.005Mohammed S.A., Raouf A. Extrusion for the Production of Functional Foods and Ingredients // Innovative Food Processing Technologies. 2021. P. 22–35. doi: 10.1016/B978–0–08–100596–5.23041–2Mohammed S.A., Raouf A. Extrusion for the Production of Functional Foods and Ingredients. Innovative Food Processing Technologies. 2021. pp. 22–35. doi: 10.1016/B978–0–08–100596–5.23041–2Chiara R., Eline V.W., Muriel H., Yamina D.B. et al. Extrusion-cooking affects oat bran physicochemical and nutrition-related properties and increases its β-glucan extractability // Journal of Cereal Science. 2021. doi: 10.1016/j.jcs.2021.103360Chiara R., Eline V.W., Muriel H., Yamina D.B. et al. Extrusion-cooking affects oat bran physicochemical and nutrition-related properties and increases its β-glucan extractability. Journal of Cereal Science. 2021. doi 10.1016/j.jcs.2021.103360Bordoloi R, Ganguly S. Extrusion technique in food processing and a review on its various technological parameters // Indian Journal of Scientific Research and Technology. 2014. V. 2. № 1. P. 1–3.Bordoloi R, Ganguly S. Extrusion technique in food processing and a review on its various technological parameters. Indian Journal of Scientific Research and Technology. 2014. vol. 2. no. 1. pp. 1–3.Adekola K.A. Engineering Review Food Extrusion Technology and Its Applications // Journal of Food Science and Engineering. 2016. V. 6. P. 149–168. doi: 10.17265/2159–5828/2016.03.005Adekola K.A. Engineering Review Food Extrusion Technology and Its Applications. Journal of Food Science and Engineering. 2016. vol. 6. pp. 149–168. doi: 10.17265/2159–5828/2016.03.005Бахчевников О.Н., Брагинец С.В. Экструдирование растительного сырья для продуктов питания (обзор) // Техника и технология пищевых производств. 2020. Т. 50. № 4. С. 690–706. doi: 10.21603/2074–9414–2020–4–690–706Bakhchevnikov O.N., Braginets S.V. Extrusion of vegetable raw materials for food products (review). Technique and technology of food production. 2020. vol. 50. no. 4. pp. 690–706. doi: 10.21603/2074–9414–2020–4–690–706 (in Russian).Grasso S. Extruded snacks from industrial by-products: A review // Trends in Food Science & Technology. 2020. V. 99. P. 284-294. doi: 10.1016/j.tifs.2020.03.012Grasso S. Extruded snacks from industrial by-products: A review. Trends in Food Science & Technology. 2020. vol. 99. pp. 284-294. doi: 10.1016/j.tifs.2020.03.012Agarwal S., Chauhan E.S. Extrusion processing: The effect on nutrients and based products // The Pharma Innovation Journal. 2019. V. 8. № 4. P. 464-470.Agarwal S., Chauhan E.S. Extrusion processing: The effect on nutrients and based products. The Pharma Innovation Journal. 2019. vol. 8. no. 4. pp. 464-470.Baskar G., Aiswarya R. Role of extrusion technology in food processing and its effect on nutritional values // International Journal of Food science and Technology. 2016. № 1. P. 1-4.Baskar G., Aiswarya R. Role of extrusion technology in food processing and its effect on nutritional values. International Journal of Food science and Technology. 2016. no. 1. pp. 1-4.Pathak N., Kochhar A. Extrusion technology: Solution to Develop Quality Snacks for Malnourished Generation // International Journal of Current Microbiology and Applied Sciences. 2018. V. 7. № 1. P. 1293-1307.Pathak N., Kochhar A. Extrusion technology: Solution to Develop Quality Snacks for Malnourished Generation. International Journal of Current Microbiology and Applied Sciences. 2018. vol. 7. no. 1. pp. 1293-1307.Gurbuz YAVUZ. Heat Applications in Feed and Food Processing // International Journal of Advances in Science Engineering and Technology. 2017. V. 5. № 3-1. P. 33-37.Gurbuz YAVUZ. Heat Applications in Feed and Food Processing. International Journal of Advances in Science Engineering and Technology. 2017. vol. 5. no. 3-1. pp. 33-37.Prabha K., Ghosh P., Abdullah S., Joseph R.M. et al. Recent development, challenges, and prospects of extrusion technology // Future Foods. 2021. V. 3. P. 100019. doi: 10.1016/j.fufo.2021.100019.Prabha K., Ghosh P., Abdullah S., Joseph R.M. et al. Recent development, challenges, and prospects of extrusion technology. Future Foods. 2021. vol. 3. pp. 100019. doi: 10.1016/j.fufo.2021.100019.Offiah V., Kontogiorgos V., Falade K.O. Extrusion processing of raw food materials and by-products: A review / V. Offiah, // Critical Reviews in Food Science and Nutrition. 2019. V. 59. № 18. P. 2979–2998. doi: 10.1080/10408398.2018.1480007Offiah V., Kontogiorgos V., Falade K.O. Extrusion processing of raw food materials and by-products: A review. Critical Reviews in Food Science and Nutrition. 2019. vol. 59. no. 18. pp. 2979–2998. doi: 10.1080/10408398.2018.1480007Altan A., Maskan M. Development of extruded foods by utilizing food industry by-products // Advances in Food Extrusion Technology. CRC Press, Boca Raton, FL, 2011. P. 121-160.Altan A., Maskan M. Development of extruded foods by utilizing food industry by-products. Advances in Food Extrusion Technology. CRC Press, Boca Raton, FL, 2011. pp. 121-160.Navale A.S. Swami B.S., Thakor N.J. Extrusion cooking technology for foods: A Review // Journal of Ready to Eat Food. 2015. V. 2. № 3. P. 66–80.Navale A.S. Swami B.S., Thakor N.J. Extrusion cooking technology for foods: A Review. Journal of Ready to Eat Food. 2015. vol. 2. no. 3. pp. 66–80.Choton S., Gupta N., Bandral J.D. et al. Extrusion technology and its application in food processing: A review // The Pharma Innovation Journal. 2020. V. 9. № 2. P. 162–168Choton S., Gupta N., Bandral J.D. et al. Extrusion technology and its application in food processing: A review. The Pharma Innovation Journal. 2020. vol. 9. no. 2. pp. 162–168Akhtar J., Malik S., Alam M.A., Student M.T. et al. Extrusion technology used for novel Foods Production // International Journal of Engineering Development and Research. 2015. № 3. P. 1-7.Akhtar J., Malik S., Alam M.A., Student M.T. et al. Extrusion technology used for novel Foods Production. International Journal of Engineering Development and Research. 2015. no. 3. pp. 1-7.Roye C., Henrion M., Chanvrier H. et al. Extrusion-cooking modifies physicochemical and nutrition-related properties of wheat bran // Foods. 2020. V. 9. № 6. doi: 10.3390/foods9060738.Roye C., Henrion M., Chanvrier H. et al. Extrusion-cooking modifies physicochemical and nutrition-related properties of wheat bran. Foods. 2020. vol. 9. no. 6. doi: 10.3390/foods9060738.Сагингалиева А.Г., Гумаров Г.С., Коновалов В.В., Машанова Н.С. Анализ базы патентов на изобретения продукции с использованием сырья растения рода боярышник // XXI век: итоги прошлого и проблемы настоящего плюс. 2021. Т. 10. № 4 (56). С. 143–149. doi: 10.46548/21vek2021–1056–0029Sagingalieva A.G., Gumarov G.S., Konovalov V.V., Mashanova N.S. Analysis of the base of patents for inventions of products using raw materials from plants of the genus hawthorn. XXI century: results of the past and problems of the present plus. 2021. vol. 10. no. 4 (56). pp. 143–149. doi: 10.46548/21vek 2021–1056–0029Федеральный институт промышленной собственности. ГКД: http://www.fips.ruFederal Institute of Industrial Property. Available at: http://www.fips.ru

The authors declare that there are no conflicts of interest present.