Advances in Food Extrusion Technology

 Content: Introduction to Extrusion Technology Massoud Kazemzadeh Extruder Selection, Design, and Operation for Different Food Applications Waleed A. Yacu Raw Materials for Extrusion of Foods Suvendu Bhattacharya Nutritional Changes During Extrusion Cooking Mary Ellen Camire Rheological Properties of Materials During the Extrusion Process Kathryn L. McCarthy, Daniel J. Rauch, and John M. Krochta Development of Extruded Foods by Utilizing Food Industry By-Products Aylin Altan and Medeni Maskan Extrusion of Snacks, Breakfast Cereals, and Confectioneries Mahmut Seker Extrusion Processing of Main Commercial Legume Pulses Jose De J. Berrios Extrusion of Pet Foods and Aquatic Feeds Kasiviswanathan Muthukumarappan Industrial Application of Extrusion for Development of Snack Products Including Co-injection and Pellet Technologies Jorge C. Morales-Alvarez and Mohan Rao Thermal and Nonthermal Extrusion of Protein Products Charles I. Onwulata Quality Control Parameters of Extrudates and Methods for Determination Sibel Yagci and Fahrettin Gogus, Modeling of Twin Screw Extrusion Process for Food Products Design and Process Optimization Guy Della Valle, Francoise Berzin, and Bruno Vergnes Troubleshooting Galen J. Rokey
 Abstract:             ''A fresh view of the state-of-the-art Advances in Food Extrusion Technology focuses on extruder selection, extrudate development, quality parameters, and troubleshooting in the 21st century extrusion process. In particular, the book:Introduces the history, nomenclature, and working principles of extrusion technologyPresents an overview of various types of extruders as well as parts and components of an extruder for design considerationsDiscusses extruder selection and design, fluid flow problem with different types of raw materials, and heat transfer and viscous energy dissipation, with advantages and limitations for particular casesEmphasizes recent research while providing an overview of trends previously reported in the literatureCovers the coinjection of food substances into an extruder die with the objective of creating defined colored patterns, adding internal flavors, and achieving other food injection applications into cereal-based extruded productsDescribes thermal and nonthermal extrusion of protein productsDiscussing the influence of design and raw materials on extruder performance and nutritional value, this book covers current and developing products from cereal-based snacks to pet food. In addition to the usual benefits of heat processing, extrusion offers the possibility of modifying and expanding the functional properties of food ingredients. Designed for both the active and future food scientist, this book is an exciting addition to a creative and ever-evolving field.''--Provided by publisher.
''Preface Eating and drinking foods are vital habits of human. During the centuries, different practical techniques and skills were developed by people all around the world to process foods. In recent years extrusion cooking, which is a specialized form of processing, has become a well established industrial technology, with a number of foods and feed applications. It is a high temperature, short time process being used increasingly in the food industries for the development of new products such as cereal-based snacks including dietary fiber, baby foods, pasta products, breakfast cereals, texturized protein food stuffs and modified starch from cereals. In addition to the usual benefits of heat processing, extrusion offers the possibility of modifying the functional properties of food ingredients and/or expanding them. Extrusion cooking as a continuous cooking, mixing and shaping process, is a versatile and very efficient technology in food processing. In the extruder, the food mix is thermomechanically cooked to a high temperature (usually in the range 100ʻC-180ʻC), pressure and shear stress are generated in the screw-barrel assembly. The cooked melt is then texturized and shaped in the die. Extrusion-cooked melts go from high pressure to low (atmospheric) pressure when they exit the die. This sudden pressure drop causes part of the internal moisture and the vapor pressure to flash off forming bubbles in the molten extrudate, resulting in the expansion of melt.''--Provided by publisher