Product engineering using the example of extruded instant powders

Starch-based instant powders are usually produced by cooking/gelatinizing i n an excess of water with subsequent drying and milling. Cooking extrusion is an alternative energy-saving process. This high-temperature/short-time p rocess is determined by various process which influence the properties of t he finished product, e.g. the specific weight and the solubility of the pow der, as well as the viscosity and the mouthfeel of the reconstituted gel. T his work aims at demonstrating the functions between product characteristic s and process parameters by statistical trial planning so that a target fin ished product can be designed by choosing the required process parameters.