LAB ASSIGNMNET

COURSE TITLE: EXTRUSION TECHNOLOGY

COURSE CODE: 3052
CLASS: BS-3(6TH SEMESTER)
SECTION: B

SUBMITTETD TO:

It is formed into ribbons, cords, tubes, and various special shapes, all originally developed for
specific characteristics, such as ability to retain heat or hold sauces.
Nowadays, most products sold as pasta are made from common wheat. However, similar
noodles can be made from other grains, such as rice, barley or buckwheat. Some types of pasta
are refined during processing, stripping the wheat kernel of the bran and germ, removing many

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of the nutrients. Sometimes refined pasta is enriched, meaning it has some nutrients, such as B
vitamins and iron, added back in. Whole-grain pasta is also available, which contains all parts of
the wheat kernel.
A few examples of commonly consumed types of pasta include:
 Spaghetti
 Tortellini
 Ravioli
 Penne
 Fettuccine
 Orzo
 Macaroni
NUTRITION FACTS:
Besides being good, Pasta is healthy too. Thanks to a high fiber content, in particular the whole
meal pasta, and to the presence of a low glycemic index, pasta is a valuable ally in the
prevention of cardiovascular disease and tumors. The presence of Group B vitamins contributes
to the proper functioning of the nervous system. Pasta is actually an excellent source of complex
carbohydrates, capable of delivering a slow release of energy. Dietary Guidelines for Americans
recommend a daily consumption of 45-64% of total calories from these nutrients and cereal
consumption per meal for a 2000 calorie diet. Pasta is enriched with folic acid, a water-soluble
vitamin B group that plays an essential role for women’s fertility because it helps to prevent the
onset of severe fetal malformations. In average, a portion of dried pasta provides the equivalent
of 100 mg of folic acid, equivalent to approximately 25% of the daily recommended dose.

BACKGROUND OF PASTA:
 Origin:
Pasta is a global and almost universal food, it has been consumed for centuries all around the world and
still represents a traditional ingredient of many local diets: Mediterranean, Asian and Latin American.
Indeed, Italian’s love for pasta has a very long story, with references dating to 1154 in Sicily. Back in the
1st century AD, the roman poet Horace describes something like an ancestor of the modern-day Lasagna:
an everyday food called “lagana”, made of fine sheets of fried dough. Also an early 5th century
cookbook describes a dish called “lagana” that consisted of layers of dough with meat stuffing. Pasta’s
popularity is mentioned in the 14th century by the poet Boccaccio: in his literary masterpiece, a common
belief about pasta is that it was brought to Italy from China by Marco Polo during the 13th century. In his
book, The Travels of Marco Polo, there is a passage that briefly mentions his introduction to a plant that
produced flour (possibly a breadfruit tree). The Chinese used this plant to create a meal similar to barley
flour. The barley-like meal Polo mentioned was used to make several pasta-like dishes, including one
described as lagana (lasagna). Since Polos original text no longer exists, the book relies heavily on
retellings by various authors and experts. This, combined with the fact that pasta was already gaining
popularity in other areas of Italy during the 13th century, The Chinese were making a noodle-like food as
early as 3000 B.C.

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  The Romans:
Much later the Romans are credited with making a noodle similar to the one made by the Etruscans, out
of flour and water. These noodles, like the earlier versions by the Chinese, were prepared by baking in an
oven.

 Arab traders:
Boiled noodles came later and the Italians does not get credit for inventing these either. Instead, we can
thank Arab traders who would bring dried noodles along on their very long trips to the Orient. Who does
not want a hot meal while traveling? The Arabs did, and they realized that this dried pasta along with a
little boiling water was a quick, hot and easy to carry meal.
The Arabs brought this food with them to Sicily during the 8th century invasions. Before too long the
Italian city of Palermo was producing huge quantities of dried pasta.

 The new world:

Pasta did become more popular during the 14th century and spread to the 'New World' as Italian and
Spanish explorers sailed the seas to new lands. In the 'Old World' it continued to spread, with tubes of
pasta in use at 15th century Italian monasteries. By the 17th century, it was a common food throughout
the region.

 President Thomas Jefferson:

Early Spanish settlers were among the first to bring pasta to America. Believe it or not, it was Thomas
Jefferson that helped give pasta an initial push into popularity.
In the New World, pasta grew in popularity through the 18th century. By its end, it graced the table of
Thomas Jefferson and commoner alike. When the American Ambassador returned from France in 1789
he brought with him a macaroni maker that he used to delight friends. Macaroni and cheese was enjoyed
by many during the period of the Civil war in the mid-19th century (1859-1864), owing to its ease of
storage and cooking, along with the satisfying taste.

 Industrial production:
The first industrial pasta factory in America was built in Brooklyn in 1848 by a French man who spread
his spaghetti strands on the roof to dry in the sunshine. Pasta production expanded in the 19th century
and pasta makers popped up across the country.

 The pasta factory:

Paul-Jacques Malouin was a French scientist who brought the trade of vermicilier to Paris. He also
brought the industrial production techniques he had seen in Naples to the French capital, including the
kneading machine and screw press, whose workings he demonstrates in an engraving from a book he
published in 1767.

COMMON TYPES OF PASTA:

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There are two major classifications: pasta fresca (fresh) and pasta secca (dried). From here, there
are more than 400 unique types of pasta: sheets, strips, long strands, cylinders, unique shapes,
flavors, and many other local varieties. There are more names for pasta than the mind can retain,
yet all are made from the same basic ingredients 100% durum wheat and water with a specific
percentage of acidity and humidity under Italian law. There are hundreds types of pastas on the
basis of shapes and nutritional content. We break down the main types of pasta, their nutritional
benefits, and the dishes they work best in.

ON THE BASIS OF NUTRITIONAL CONTENT:

 Enriched pasta:

Known for its milder flavor and tenderness, white pasta is sometimes called “refined.” Classic
white is a great blank canvas for adding veggies and protein. From a nutritional stand point,
white pasta is fortified with three major B vitamins (niacin, thiamin and riboflavin), iron and the
B vitamin folic acid, which is critical in the prevention of some birth defects. In fact, enriched
pasta contains six times more folic acid than its whole
grain counterpart.

 Whole Grain Pastas:

Whole grains are found in their natural state growing on the farm and are actually the edible
seed of the plant. All whole grains, including whole grain pasta, are composed of the entire
kernel — all three components in their entirety: the endosperm or starchy part of the grain
kernel, the germ, or embryo which is where the plant sprouts from, and the protective outer layer
known as the bran layer. The bran has most of the fiber along with B vitamins, vitamin E, and
minerals like magnesium, antioxidants and phytonutrients. The germ also contains B vitamins
and minerals, but in addition it has some protein and healthy unsaturated fats. The endosperm is
mainly carbohydrate. Research shows that as part of a healthy diet, whole grains may reduce the
risks associated with heart disease, stroke, cancer, diabetes and obesity, promote healthy aging
and increase longevity.

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  Whole wheat pasta:
In response to dietary guidance urging Americans to include more whole grains in their diets,
manufacturers have introduced whole wheat pasta varieties. Whole wheat pasta contains the
vitamins, minerals, and phytonutrients found in the entire grain and promotes a healthy diet.

 Gluten-free Pastas:

Gluten is a protein found in wheat and related grains like barley, rye, spelt, faro, and bulgur.
Aside from pasta, a few popular foods made from these grains are breads and cereals. Gluten
helps pasta maintain its many shapes and gives it the slightly chewy texture. Gluten-free pastas
can be made from ingredients such as rice or corn. While gluten-free pasta is tasty and can be a
preference, individuals who have not been diagnosed by a doctor with a condition, such as
Celiac disease, derive no nutritional benefit by choosing to eat gluten-free pastas.

 Rice Pastas:
Rice pastas, sometimes referred to as rice noodles, are made from rice flour and can often be
found in Asian grocery stores or in the international section of supermarkets. Versatile with mild
flavor, they’re often used in stir-fries and soups. With a delicate texture and no gluten, rice
noodles are perfect for those who have a gluten sensitivity or allergy.

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ON THE BASIS OF SHAPES:
Though there are hundreds of different types of noodles, pasta can be organized into different
groups, including:
 Long pasta (spaghetti, angel hair)
 Tubes (penne)
 Soup pastas (orzo, alphabet)
 Stuffed (tortellini, ravioli)
 Special shapes (farfalle, fusilli)
1. Spaghetti:
Perhaps one of the most popular pasta types in the world, spaghetti consists of long, thin noodles
which can be paired with a wide variety of sauces. Possibly the most well-known dish is
Spaghetti Bolognese, where pasta is paired with meat in a marinara sauce. 

2. Angel Hair:
Angel Hair has always been the easiest type of pasta to identify visually. The name brings about
imagery that can only be associated with the pasta that it identifies. Delicate, thin strands of
noodle characterize this type of pasta.
3. Penne:
Another popular shape, penne has a round, tube like structure, with diagonal cuts at either end.
That’s why it’s best served in dishes that have a relatively thick, creamy sauce as it penetrates
the tube and holds the sauce well, such as Penne Arrabbiata.
4. Orzo pasta:
This type of pasta is made in the shape and size of a grain of rice. In Italian Orzo means Barey.
The best Orzo pasta is made from semolina wheat and other hard variety of wheat. Hard wheat
helps pasta not to fall apart while cooking. Orzo pasta absorbs flavors very well and is some
kind of filler. As well it can be eaten with butter or any other light sauce. 
5. Alphabet Pasta:
Alphabet pasta is traditional pasta that has been cut into letters of the alphabet. It includes letters
from A to Z, sometimes adding numbers into the mix. This kid-friendly shape is used mostly in
soups, but is versatile enough to expand into other recipes, such as pasta salads and mixed
dishes.
6. Tortellini:

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Tortellini are ring-shaped pastas that are usually stuffed with cheese or meat. Tortellini are
traditionally served in capon broth, which could explain why they make the perfect addition to a
variety of soups.
7. Ravioli:

Ravioli are a type of pasta featuring a filling enveloped in thin, egg-based pasta dough. Raviolis
are typically square or circular and stuffed with meat, cheese, or vegetables. 

8. Farfalle: 
Known as ‘bow-tie’ pasta and translating to ‘butterfly’ from Italian, this pasta is shaped like
exactly that. It’s a relatively small pasta, with a large surface area which is why it best pairs with
a cheese, or rich tomato sauce as the ‘wings’ hold the sauce perfectly

9. Fusilli: 
This pasta has a spiraled, corkscrew like shape that pair perfectly with rich meat sauces or
chunky vegetables as the chunks get caught in the crevices of the twirls giving the dish a lovely
texture. They can also be baked into casseroles or pasta bakes for the same reason.

PASTA MANUFACTURING:

Prior to the industrial revolution, most pasta products were made by hand in small shops. Today,
most pasta is manufactured by continuous, high capacity extruders, which operate on the auger
extrusion principle in which kneading and extrusion are performed in a single operation. The
manufacture of pasta includes dry macaroni, noodle, and spaghetti production.

PROCESS DESCRIPTION:

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Pasta products are produced by mixing milled wheat, water, eggs (for egg noodles or egg
spaghetti), and sometimes optional ingredients. These ingredients are typically added to a
continuous, high capacity auger extruder, which can be equipped with a variety of dies that
determine the shape of the pasta. The pasta is then dried and packaged for market.
Raw materials:
Pasta products contain milled wheat, water, and occasionally eggs and/or optional ingredients.
 Pasta manufacturers typically use milled durum wheat (semolina, durum granular, and
durum flour) in pasta production, although farina and flour from common wheat are
occasionally used. Most pasta manufacturers prefer semolina, which consists of fine
particles of uniform size and produces the highest quality pasta product.
 The water used in pasta production should be pure, free from off flavors, and suitable for
drinking.
 Also, since pasta is produced below pasteurization temperatures, water should be used of
low bacterial count.
 Eggs (fresh eggs, frozen eggs, dry eggs, egg yolks, or dried egg solids) are added to
pasta to make egg noodles or egg spaghetti and to improve the nutritional quality and
richness of the pasta.
 Small amounts of optional ingredients, such as salt, celery, garlic, and bay leafs, may
also be added to pasta to enhance flavor. Disodium phosphate may be used to shorten
cooking time.
 Other ingredients, such as gum gluten, glyceryl monostearate, and egg whites, may also
be added. All optional ingredients must be clearly labeled on the package.

Wheat Milling:

Durum wheat is milled into semolina, durum granular, or durum flour using roll mills. Semolina
milling is unique in that the objective is to prepare granular middling with a minimum of flour
production. After the wheat is milled, it is mixed with water, eggs, and any other optional
ingredients.
Mixing:
In the mixing operation, water is added to the milled wheat in a mixing trough to produce dough
with a moisture content of approximately 31 percent. Eggs and any optional ingredients may
also be added. Most modern pasta presses are equipped with a vacuum chamber to remove air
bubbles from the pasta before extruding. If the air is not removed prior to extruding, small
bubbles will form in the pasta which diminish the mechanical strength and give the finished
product a white, chalky appearance.
Extruding:

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After the dough is mixed, it is transferred to the extruder. The extrusion auger not only forces
the dough through the die, but it also kneads the dough into a homogeneous mass, controls the
rate of production, and influences the overall quality of the finished product.
Extrusion barrels are equipped with a water cooling jacket to dissipate the heat generated during
the extrusion process. The cooling jacket also helps to maintain a constant extrusion
temperature, which should be approximately 51°C (124°F). If the dough is too hot (above 74°C
[165°F]), the pasta will be damaged. Uniform flow rate of the dough through the extruder is also
important. Variances in the flow rate of the dough through the die cause the pasta to be extruded
at different rates. Products of no uniform size must be discarded or reprocessed, which adds to
the unit cost of the product. The inside surface of the die also influences the product appearance.
Sheeting / Rolling Methods:
Basically flour is mixed together with ingredients. Water is added to the mix and kneading the
dough to make it uniform, folding it over and pressing it with fists. This process is repeated
several times to get a uniform mass of dough. Then roll out the dough with a rolling pin, first
getting a thick sheet that is gradually made thinner as you roll it out, i.e. it gets pressed down -as
the rolling pin passes over it. Cut into slices, the dough is then passed between two overlapping
rollers (cylinder) starting to gradually make it thinner with repeated-rolling to obtain a sheet of
the desired thickness. With the automatic sheeters, the mass of the dough is made uniform by
rolling it extremely thin, to break up the granules, letting the sheet produced overlap and form a
mass. The next rolling is done with the rollers spaced apart and after turning the mass round, so
as to cross the fibers in the dough. Afterwards it is rolled several more times to refine the mass
-and obtain a sheet of the desired thickness. A vacuum mixer-machine further flattens the dough
while pressing air bubbles and excess water from the dough to reach the optimum water content
of 12%.

Pasteurization:

The roll of dough moves through a steamer, which heats the dough to 220°F (104°C) in order to
kill any existing bacteria.

Cutting:

Depending on the type of noodle to be produced, the dough is either cut or pushed through dies.
Ribbon and string-style pasta such as fettucine, linguine, spaghetti, and capellini (angel hair)—
are cut by rotating blades. To make tube or shell-shaped pasta such as rigatoni, ziti, elbow Pasta
macaroni, and fusilli, the dough is fed into an extruder which then pushes it through metal dies.
The size and shape of the holes in the die determine the type of pasta.
To make vermicelli and capellini, the pasta dough is pushed through holes between 0.8-0.5 mm
in diameter. The cutting machine then cuts the pasta into lengths of 10 inches (250 mm) and
twists it into curls. Spaghetti ranges from 1.5-2.5 mm in diameter and is left straight.

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Tortellini (filled pasta rings) are made on a separate machine. The machine cuts small circles
from a roll of dough. A bucket of ricotta cheese mixture drops a pre-measured amount of cheese
onto the circle of dough. The dough is then folded over and the two ends are joined to form a
circle.
To make ravioli (filled pasta squares), premeasured quantities of cheese filling are dropped by
machine at pre-measured intervals on a sheet of pasta. Another sheet of pasta is placed over this
sheet as it moves along a conveyer belt. The two layers then pass under a cutting machine that
perforates the pasta into pre-measured squares.

Drying:

After cutting the next step in the process is drying. The pasta is placed in the drying tank where
the moisture, heat and drying time are strictly regulated. Drying is the most difficult and critical
step to control in the pasta production process. The objective of drying is to lower the moisture
content of the pasta from approximately 31 percent to 12 to 13 percent so that the finished
product will be hard, retain its shape, and store without spoiling. Most pasta drying operations
use a preliminary drier immediately after extrusion to prevent the pasta from sticking together.
Pre drying hardens the outside surface of the pasta while keeping the inside soft and plastic. A
final drier is then used to remove most of the moisture from the product.
It can range from three hours for elbow macaroni and egg noodles to as much as 12 hours for
spaghetti. The drying time is critical because if the pasta is dried too quickly it will break and if
it is dried too slowly, the chance for spoilage increases. The oxygen level in the tank is also
regulated, and lab technicians test frequently for salmonella and other bacteria. Careful handling
of the pasta during the drying period is also crucial. Spaghetti is the most fragile of the noodles
and is therefore hung high above the floor.
Packaging:
Packaging keeps the product free from contamination, protects the pasta from damage during
shipment and storage, and displays the product favorably.
Fresh pasta is folded in pre-measured amounts into clear plastic containers. As the containers
move along a conveyer belt, a plastic sheet covers each container and is sealed with a hot press.

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At the same time, a small tube sucks the air of the container and replaces it with a mixture of
carbon dioxide and nitrogen to prolong the product's shelf-life. Labels listing the type of noodle,
nutritional information, cooking instructions, and expiration date are attached to the top of the
containers.
Dried pasta is loaded, either manually or by machine, into stainless steel buckets (usually of
heavy gauge type 304) which move along a conveyer belt to the appropriate packaging station.
The pasta is measured by machine into pre-printed boxes, which also list the type of noodle,
ingredients, preparation, and expiration date. Again, careful handling is important. For example,
because lasagna noodles are particularly fragile, workers place them on metal slides that ease the
pasta into boxes. The boxes are then sealed by machine.
Conveying system can be constructed as horizontal conveyer belts. These systems move the
pasta up and down and across the plant at heights up to 10 feet (3 m). Workers at the floor-level
stations monitor the packaging process. The mechanism allows for workers to package the pasta
manually if necessary.
Quality Control:

The manufacturing of pasta is subject to strict federal regulations for food production. Federal
inspectors schedule regular visits to insure that the company is adhering to government laws. In
addition, each company sets its own standards for quality, some of which are set in practice
before the pasta reaches the plant. Lab technicians test the semolina flour for color, texture, and
purity before it is removed from rail cars. Protein and moisture content are measured and
monitored on sophisticated quality control computer software.
In the plant, technicians constantly test the pasta for elasticity, texture, taste, and tolerance to
overcooking. Plant workers are required to wear helmets and plastic gloves. Mixing machines
are scrupulously cleaned after each batch of pasta passes through them. The drying process is
strictly monitored to guard against spoilage.

REFERENCE:
 https://www.italianmade.com/usa/pasta/
 https://dictionary.cambridge.org/dictionary/english/pasta
 https://www.healthline.com/nutrition/is-pasta-healthy
 https://www.pbs.org/food/the-history-kitchen/uncover-the-history-of-
pasta/#:~:text=Pasta%20is%20made%20from%20unleavened,wheat%20and%20water
%20or%20eggs.&text=While%20we%20do%20think%20of,Polo%20during%20the
%2013th%20century.
 https://www.nationalgeographic.com/history/magazine/2016/07-08/daily-life-pasta-italy-
neapolitan-diet/
 https://world-food-and-wine.com/brief-history-pasta

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 https://pastafits.org/pasta-101/pasta-iq/history-of-pasta/
 https://www.streetdirectory.com/food_editorials/meals/pasta/history_of_pasta.html
 https://www.definitions.net/definition/Pasta
 https://pastafits.org/pasta-101/types-of-pasta/
 countryliving.com/food-drinks/g30798763/pasta-shapes-types/
 https://sancarlo.co.uk/types-pasta-dishes-best-used/
 https://www.wonderopolis.org/wonder/why-does-pasta-come-in-so-many-shapes
 http://www.madehow.com/Volume-2/Pasta.html
 https://www3.epa.gov/ttn/chief/ap42/ch09/final/c9s09-5.pdf

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