Login or register (free and only takes a few minutes) to participate in this question.
You will also have access to many other tools and opportunities designed for those who have language-related jobs (or are passionate about them). Participation is free and the site has a strict confidentiality policy.
13:05 Jan 15, 2010
English to Dutch translations [PRO] Food & Dairy / extrusieproces
English term or phrase:cook of product
Het gaat, zeer kort door de bocht, over de bereiding van zetmeel t.b.v. de snackindustrie:
The amount of maize delivered will vary the hydration and cook of the product
Cook of the product... iemand enig idee wat dat kan zijn?
Explanation: Als het, gaat om de bereiding van zetmeel (middels extrusie) (en dus niet om het gebruik van zetmeel voor de bereiding van iets), lijkt dit een plausibele optie.
"Abstract: Commercially available corn starches containing 0, 25, 50 and 70% amylose were extruded with 10, 20 and 30% soy protein isolate (SPI) or wheat gluten (WG) at 22% moisture content (dry basis) in a C.W. Brabender single screw laboratory extruder using a 140°C barrel temperature and a 140 rpm screw speed."
"The combined effect of shear, temperature and local shear-induced temperature changes inside the extruder screw channel make the thermomechanical process during screw extrusion unique."
"Volatile components in maize flour, extruded under different conditions obtained by varying product temperature (120, 150, or 180 °C), moisture level (14, 18, or 22%), and residence time (35 or 60 s), were identified and evaluated ..."
=============
Google voor meer voorbeelden "maize extrusion cooking".
-------------------------------------------------- Note added at 5 hrs (2010-01-15 18:46:36 GMT) --------------------------------------------------
“Extrusion cooking is used world wide for the production of expanded snack food, modified starch, ready-to-eat cereal foods. Recently a considerable interest has arisen in the appliance of extruded products, such as raw materials with specific physical properties, for the production of fermented products. Product quality can vary considerably depending on the extruder type, screw configuration, feed moisture, temperature profile in the barrel, screw speed, feed rate and die profile.
…
Extrusion-cooking is a versatile and feasible alternative for manufacturing snacks and water reconstitutable foods, and it has been the object of studies to enhance the nutritional and functional properties of extrudates for the development of products (Sacchetti et al.., 2005; Shankar and Bandyopadhyay, 2005; Gonzalez-Soto et al., 2006; Hernandez-Diaz et al., 2007).
In extrusion cooking, important parameters for product quality include moisture content of the material, residence time , which is influenced by feeding rate, screw speed and configuration, die geometry, temperature and time (Gogoi and Yam, 1994; Obatolu et al., 2005). “
op "kooktijd", of eventueel "verblijftijd onder hoge hitte in de extruder". Zie ook de noot onder mijn antwoord, waarin e.e.a. duidelijk beschreven wordt.
Explanation: Nog een gok. Het zou kunnen gaan om eigenschappen die bepalen hoe het product zich gedraagt bij het koken. Snelgarend of niet, plakkerig of los, enz.
Jan Willem van Dormolen Netherlands Local time: 19:44 Native speaker of: Dutch PRO pts in category: 16
The translation workplace 
peer agreement (net): +4
