Future trends

Many opportunities exist for product development research in extrusion. Very little has been published on the effects of extrusion on phytochemicals and other healthful food components, in part due to the need for identification of active principles and suitable analytical procedures. Evaluations of nutrient retention by either high-moisture extrusion or by supercritical fluid extrusion have yet to be published.

Improved understanding of scaled-up issues in extrusion is necessary for valid interpretation of studies conducted using laboratory-scale and pilot plant extruders. Few universities possess extruders, and those that do typically own small models that are inexpensive to acquire and operate. Long-term animal and feeding studies are tedious and costly, yet essential for demonstrating safety and efficacy of extruded foods.

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