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extruded snacks

GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
English term or phrase:extruded snacks
Portuguese translation:alimentos extrudidos
Entered by: Maria Meneses

00:38 Aug 30, 2008
This question was closed without grading. Reason: Answer found elsewhere

English to Portuguese translations [PRO]
Tech/Engineering - Chemistry; Chem Sci/Eng / Alimentar
English term or phrase: extruded snacks
o meu problema é com extruded (extrudido) que acho que não se aplica na frase que é: The xxx is particulary suitable for the production of foodstuffs such as, extruded snacks.
Obrigada pelas ajudas
Maria Meneses
Local time: 21:12


Summary of answers provided
4 +5petiscos extrudados
RoBelinky
4 +1lanches extruídos
Lucio C P Soluchinsky
4 +1salgadinhos extrusados
Heloisa Ferreira
4"snacks" extrusados
Marcos Antonio


Discussion entries: 1





  

Answers


16 mins   confidence: Answerer confidence 4/5Answerer confidence 4/5 peer agreement (net): +1
lanches extruídos


Explanation:
... os marshmallows são extruídos como cilindros macios, cortados em seções e .... Alguem por acaso sabe o nome do molho que é colocado do lanche do mc BIG ...
br.answers.yahoo.com/question/index

Lucio C P Soluchinsky
Brazil
Local time: 17:12
Native speaker of: Portuguese
PRO pts in category: 4
Notes to answerer
Asker: Obrigada pela sugestão


Peer comments on this answer (and responses from the answerer)
agree  Patricia Fierro, M. Sc.
4 mins
  -> obrigado Patricia, nice weekend
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32 mins   confidence: Answerer confidence 4/5Answerer confidence 4/5 peer agreement (net): +5
petiscos extrudados


Explanation:
Extrudado é mais usado em engenharia de alimentos

RoBelinky
Brazil
Local time: 17:12
Native speaker of: Native in PortuguesePortuguese
Notes to answerer
Asker: Obrigada pela sugestão Ro


Peer comments on this answer (and responses from the answerer)
agree  rhandler
1 hr
agree  Carlos Quandt: extrudados ou extrusados (ambos aparecem na indústria de salgadinhos; não sei qual seria o mais correto)
3 hrs
agree  Humberto Ribas
4 hrs
agree  Maria José Tavares (X)
6 hrs
agree  Paulo Horsky
12 hrs
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36 mins   confidence: Answerer confidence 4/5Answerer confidence 4/5 peer agreement (net): +1
salgadinhos extrusados


Explanation:
É o termo mais utilizado nas principais indústrias de salgadinhos, como a Kraft, Elma Chips, etc. Refere-se a "snacks", como Doritos, etc.

http://www.google.com.br/search?q=salgadinhos extrusados&ie=...

Heloisa Ferreira
Brazil
Local time: 17:12
Specializes in field
Native speaker of: Native in PortuguesePortuguese
PRO pts in category: 28
Notes to answerer
Asker: Obrigada Heloisa


Peer comments on this answer (and responses from the answerer)
agree  Humberto Ribas
4 hrs
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9 hrs   confidence: Answerer confidence 4/5Answerer confidence 4/5
"snacks" extrusados


Explanation:
Opção

Há dezenas de sites que utilizam oa expressão "snack" extrusado

- Resumo: “Snacks” extrusados expandidos apresentam grande aceitação, principalmente por parte de crianças e adolescentes. Portanto, o desenvolvimento de ...
libdigi.unicamp.br/document/?down=vtls000407783 -

- Farinha de cará (Dioscorea alata) foi processada em extrusor mono-rosca, para a manufatura de "snacks". Foi empregada a Metodologia de Superfície de Resposta para avaliar os efeitos da umidade (16, 20 e 24%), temperatura (120, 150 e 180ºC) e diâmetro da matriz (3, 4 e 5mm) nas características dos extrusados. A temperatura foi a variável mais importante, influenciando todas as propriedades estudadas. O volume específico e o comprimento específico aumentaram quando a temperatura aumentou e a umidade e o diâmetro da matriz diminuíram, enquanto, ao mesmo tempo, fraturabilidade e dureza diminuíram. A expansão diminuiu, quando a temperatura aumentou de 120 para 180ºC. Foram selecionadas duas condições experimentais que possibilitavam obter "snacks" com propriedades desejáveis (alto volume específico e baixa dureza e fraturabilidade) e os produtos foram avaliados por equipes sensoriais não treinadas. Estas apontaram que o melhor produto foi aquele extrusado com um teor de umidade de 17%, a 170ºC, com uma matriz de 4mm de abertura. Este produto obteve um índice de aceitabilidade de 80%, quando avaliado por 140 consumidores.

Yam flour (Dioscorea alata) was processed in a single-screw extruder, for manufacturing snacks. Response Surface Methodology was employed to evaluate the effects of moisture (16, 20, 24%), extruder temperature (120, 150, 180ºC) and die diameter (3, 4, 5mm) on extrudates characteristics. Temperature was the most important variable, influencing all the studied properties. Specific volume and specific length increased when temperature increased and moisture and die diameter decreased, while at the same time, fracturability and strengthness decreased. Expansion decreased when temperature increased from 120 to 180ºC. Two experimental conditions to obtain snacks with desirable properties (high specific volume and low strength and fracturability) were selected and the products were evaluated by non trained sensorial panels. These pointed out that the better snack was that extruded at 17% moisture, 170ºC and 4mm die diameter. This snack obtained 80% acceptability when evaluated by 140 consumers.
www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612... - 62k

Marcos Antonio
Local time: 17:12
Specializes in field
Native speaker of: Native in PortuguesePortuguese
PRO pts in category: 176
Notes to answerer
Asker: Obrigada Marcos por toda a informação documentada

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