engleski

Internet in Education – Chemical Changes During the Extrusion Process

Food extrusion has been practiced for over 50 years and its extended applications involve: processing of relatively dry viscous materials, improved textural and flavour characteristics of food, control of the thermal changes of food constituents and use of unconventional ingredients. In this work we will introduce the Internet-based course which will start with the fundamentals in food processing. All lectures will be encoded and held on the Internet in the AVI/DivX format. The presentation shows different possibilities of using computer in analysis of biopolymers with theoretical quantum mechanical calculations, applying Spartan and Gaussian 94 computer program and at the same time presenting numerous computer options for graphic processing in analyses of real samples (extradites) by FTIR spectroscopy. Thus, this report will consider the connection between research and education with possibilities of finding interesting news and materials, which can be presented by computer technology as a source of information for scientific purposes and students studies.

Extrusion; Food processing; Computional chemistry

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