{"id":7605,"date":"2016-04-07T03:32:42","date_gmt":"2016-04-07T08:32:42","guid":{"rendered":"https:\/\/www.insta-pro.com\/fr\/?p=7605"},"modified":"2016-04-07T03:32:42","modified_gmt":"2016-04-07T08:32:42","slug":"la-cuisson-par-extrusion-high-temperature-short-time-haute-temperature-courte-duree-preserve-la-qualite-des-proteines","status":"publish","type":"post","link":"https:\/\/instapro.spinuhost.com\/fr\/blog\/nutrition-et-technologies\/la-cuisson-par-extrusion-high-temperature-short-time-haute-temperature-courte-duree-preserve-la-qualite-des-proteines\/","title":{"rendered":"La cuisson par extrusion \u00ab High Temperature, Short Time \u00bb (haute temp\u00e9rature, courte dur\u00e9e) pr\u00e9serve la qualit\u00e9 des prot\u00e9ines"},"content":{"rendered":"

L\u2019importance d\u2019avoir des ingr\u00e9dients de qualit\u00e9, comme le soja entier extrud\u00e9<\/a> et letourteau de soja ExPress\u00ae<\/a>, est un sujet auquel beaucoup de nos lecteurs s\u2019int\u00e9ressent dans notre blog.  Dans les blogs qui s\u2019y rapportent, on peut trouver<\/a> des exemples, ainsi que des discussions \u00e0 propos de nouveaux r\u00e9sultats exp\u00e9rimentaux<\/a>.<\/p>\n

Il est important de comprendre ce qui se passe dans l\u2019\u00e9quipement de transformation, afin de savoir si vous obtenez ou non un ingr\u00e9dient de qualit\u00e9 qui va maintenir ou am\u00e9liorer les performances des animaux<\/a>.  Nous avons d\u00e9j\u00e0 parl\u00e9<\/a> de la temp\u00e9rature d\u2019extrusion ; toutefois, le temps d\u2019extrusion est \u00e9galement tr\u00e8s important.<\/p>\n

L\u2019importance du temps d\u2019exposition \u00e0 la chaleur et \u00e0 la pression vis-\u00e0-vis de la qualit\u00e9 des prot\u00e9ines appara\u00eet clairement ci-dessous (vous trouverez davantage d\u2019informations \u00e0 ce sujet ici<\/a>) :<\/p>\n

\"High<\/a><\/p>\n

Les autoclaves sont utilis\u00e9s en laboratoire pour st\u00e9riliser la verrerie et les ustensiles en les soumettant \u00e0 une pression et une temp\u00e9rature \u00e9lev\u00e9es pendant un certain temps.  Une chose est s\u00fbre, la cuisson sous pression pendant une certaine dur\u00e9e d\u00e9grade la lysine, un acide amin\u00e9 \u00e9conomiquement important dans les prot\u00e9ines.  Il est int\u00e9ressant de noter qu\u2019autant la lysine assimilable que la lysine r\u00e9active ont manifest\u00e9 des effets similaires (mais pas identiques) avec ces traitements.<\/p>\n

M\u00eame apr\u00e8s seulement une minute dans l\u2019autoclave, la lysine s\u2019est d\u00e9t\u00e9rior\u00e9e.  De la lysine d\u00e9t\u00e9rior\u00e9e, moins bien assimilable, cela signifie qu\u2019elle est disponible en quantit\u00e9 inf\u00e9rieure pour maintenir les performances des animaux.  La croissance sera moindre, il y aura moins de prot\u00e9ines animales fabriqu\u00e9es, et on constatera d\u2019autres r\u00e9actions n\u00e9fastes.<\/p>\n

Uneextrudeuse<\/a> de chez Insta-Pro Intl r\u00e9alise ce que l\u2019on appelle la cuisson haute temp\u00e9rature, courte dur\u00e9e (high-temperature, short-time cooking).  Le temps de s\u00e9jour dans le fourreau de l\u2019extrudeuse est d\u2019environ 15 secondes, et la temp\u00e9rature maximale d\u2019extrusion, atteinte \u00e0 l\u2019extr\u00e9mit\u00e9 du fourreau de l\u2019extrudeuse, n\u2019est subie que pendant environ 5 secondes.<\/p>\n

C\u2019est la raison pour laquelle les effets n\u00e9fastes de la surcuisson sont consid\u00e9rablement diminu\u00e9s.  Aussi, la conception de l\u2019extrudeuse et des \u00e9l\u00e9ments internes font qu\u2019il est difficile de cuire les produits excessivement.  Les produits sont transport\u00e9s par des vis \u00e0 l\u2019int\u00e9rieur du fourreau, et cette interaction cr\u00e9e des frottements, qui sont la seule source de chaleur.  \u00c0 mesure que les pi\u00e8ces internes s\u2019usent au cours du fonctionnement normal, il devient plus difficile de cr\u00e9er des frottements et de conserver les temp\u00e9ratures d\u2019extrusion ; par cons\u00e9quent, le rendement de l\u2019extrudeuse diminue.  C\u2019est pourquoi il est fortement conseill\u00e9 de remplacer les pi\u00e8ces dans les installations d\u2019extrusion afin de conserver la productivit\u00e9 horaire.  C\u2019est l\u00e0 que la collaboration avec Jim Little, Ray Goodwin et le reste de l\u2019\u00e9quipe apr\u00e8s-vente peut \u00eatre utile, en ce qui concerne les techniques d\u2019entretien pour minimiser les co\u00fbts tout en maximisant les performances.  Et m\u00eame si les pi\u00e8ces ne sont pas chang\u00e9es, il est possible d\u2019augmenter de fa\u00e7on minime le temps de s\u00e9jour dans l\u2019extrudeuse, le cas \u00e9ch\u00e9ant.  En effet, il est beaucoup plus facile de r\u00e9aliser une sous-cuisson qu\u2019une surcuisson.<\/p>\n

Lors de la fabrication du tourteau ExPress \u00ae, le soja extrud\u00e9 est introduit dans la presse \u00e0 huile m\u00e9canique<\/a> pour extraire l\u2019huile (voir le proc\u00e9d\u00e9 ici<\/a>).  La presse \u00e0 huile ne poss\u00e8de pas de source de chaleur ; elle ne fait que comprimer les mati\u00e8res extrud\u00e9es avant refroidissement dans un refroidisseur \u00e0 tambour.<\/p>\n

Alors, en conclusion, les installations d\u2019extrusion et de pressage d\u2019huile soumettent les produits \u00e0 de hautes temp\u00e9ratures et pressions pendant une courte dur\u00e9e ; la qualit\u00e9 des prot\u00e9ines et des nutriments est ainsi conserv\u00e9e.<\/p>\n","protected":false},"excerpt":{"rendered":"

L\u2019importance d\u2019avoir des ingr\u00e9dients de qualit\u00e9, comme le soja entier extrud\u00e9 et letourteau de soja ExPress\u00ae, est un sujet auquel beaucoup de nos lecteurs s\u2019int\u00e9ressent dans notre blog.  Dans les blogs qui s\u2019y rapportent, on peut trouver des exemples, ainsi que des discussions \u00e0 propos de nouveaux r\u00e9sultats exp\u00e9rimentaux. Il est important de comprendre ce […]<\/p>\n","protected":false},"author":13,"featured_media":10944,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[7181],"tags":[8322,637,592,560],"class_list":["post-7605","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nutrition-et-technologies","tag-extrusion-a-sec-a-cisaillement-eleve","tag-formulation-de-lalimentation-animale","tag-transformation-pour-lalimentation-humaine-ou-animale-fr-2","tag-usine-de-transformation-rentable-pour-lalimentation-animale-fr"],"acf":[],"yoast_head":"\nLa cuisson par extrusion \u00ab\u00a0High Temperature, Short Time\u00a0\u00bb (haute temp\u00e9rature, courte dur\u00e9e) pr\u00e9serve la qualit\u00e9 des prot\u00e9ines<\/title>\n<meta name=\"description\" content=\"Il est important de comprendre ce qui se passe dans l\u2019\u00e9quipement de transformation, afin de savoir si vous obtenez ou non un ingr\u00e9dient de qualit\u00e9 qui va maintenir ou am\u00e9liorer les performances des animaux. 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