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The Multiple Extrusion cell was originally developed by the Food Science & Technology Department at TNO Nutrition and Food Research Centre in The Netherlands. It was developed to look at the structural breakdown of semi-solids during a test. Structural breakdown can be a result of mastication in the mouth or can occur during manufacturing of a product, e.g. during mixing and kneading. Work-softening of an ingredient, like for example a bakery fat during mixing of a dough, has implications for the final product quality. Evaluation of the rate and extent of the work softening of butter or the determination of the ease of chewing a meat snack or pasta are specific examples. |
