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
The subject of the invention is a method for shaping at least one food product by cryoextrusion, the extruder being provided with a double-walled jacket surrounding the extrusion screw and through which jacket a coolant flows, this jacket consisting of a single module or several independent modules, the cryoextrusion being temperature-regulated on the basis of a curve, determined for said product to be cryoextruded, representing, plotted on the X-axis, the difference D between the actual temperature of the product and the desired temperature setting for the product at the exit and, plotted on the Y-axis, the setting to be applied for the gas temperature at the exit of the module or modules, the curve being split into three linear zones: an abrupt (steep-slope) zone, around a difference D close to 0, surrounded by two quasi-plateau zones.
