LAIR LIQUIDE SOCIETE ANONYME POUR LETUDE ET LEXPLOITATION DES PROCEDES GEORGES CLAUDE;L'AIR LIQUIDE SOCIETE ANONYME POUR L'ETUDE ET L'EXPLOITATION DES PROCEDES GEORGES CLAUDE
Method for the design of at least one food product by cryo extrusion with the help of an extruder comprising at least one extrusion screw driven by a motor and a conduit at the exit of at least said extrusion screw, the extruder being provided with a double envelope that surrounds the extrusion screw and in which a refrigerant fluid circulates, double envelope constituted by a single module or several independent modules, each module being provided with its arrival of refrigerant fluid and its gas extraction, characterized by the realization of the following Measures: - A data acquisition and processing system is available to acquire the temperature of the product at the exit of the screw, acquire and manage the gas temperatures at the exit of the module or modules and control the injection modifications or injections of refrigerant fluid in one or more of said modules, - it has been determined and programmed in said system a curve, determined for said product to be cryo-extruded, representing in abscissa X the difference Δ between the effective temperature of the product at the exit and the desired temperature instruction for the product at the exit and in ordinates and the instruction that it is going to be applied for the temperature of the gas at the exit of the module or the modules, the curve being organized in three linear zones: an abrupt zone around a difference Δ close to 0, surrounded by two zones of almost plateau. - said system calculates the difference Δ between the effective temperature of the product at the screw outlet and the desired temperature instruction for the product at the screw outlet, - based on the sign of the difference Δ and its absolute value, said system determines on said curve the instruction or temperature instructions to be injected into the loop or the temperature regulation loops of the module or the cooling modules.Procedimiento para el diseno de al menos un producto alimenticio por crioextrusión con ayuda de una extrusora que
