Extrusion cooking - Technologies and applications

Edited by Robin Guy 
Woodhead  2001  

hardback  288 pages  ISBN 9781855735590      £150.00
Extrusion cooking is the ideal method for manufacturing a number of food products from snacks and breakfast cereals to baby foods. However, as a complex multivariate process it requires careful control if product quality is to be maintained. Edited by a leading authority in the field, and with an international team of contributors, this important collection reviews some of the key factors affecting quality and how they can be controlled in manufacturing a range of extruded products. It will be widely welcomed as a key reference in maximising the quality of extruded products.

The first part of Extrusion Cooking looks at general influences on quality. There are chapters on the selection of raw materials, criteria for selecting the right extruder, analysing and optimising thermal performance in extrusion cooking, and effective process control. There is also an important chapter on maintaining nutritional quality in extruded products.

The second part of the book looks at the application of extrusion in particular product groups. Each chapter examines the range of extruded products within the product group, the specific production issues and future trends. It also includes chapters on key products such as breakfast cereals, snack foods and baby foods.


Introduction W G Owens, Satake Centre for Grain Process Engineering, University of Manchester Institute of Science and Technology, UK

Part I: General influences on quality

Raw materials for extrusion cooking R. Guy, Campden and Chorleywood Food Research Association, Chipping Campden, UK

  • Introduction
  • Examples from Group 1: structure-forming materials based on starch
  • Examples from Group 1: structure-forming materials based on protein
  • Examples from Group 2: dispersed-phase filling materials starch
  • Examples from Group 3: ingredients that act as plasticisers and lubricants
  • Examples from Group 4: soluble solids
  • Examples from Group 5: nucleating substances
  • Examples from Group 6: colouring substances
  • Examples from Group 7: flavouring substances
  • References

Selecting the right extruder M. N. Riaz, Texas A and M University, College Station, Texas, USA

  • Introduction and terminology
  • Function and advantages of extruder technology
  • Selecting an extruder
  • General design features
  • Segmented screw/barrel single-screw 'wet' extruders
  • Dry extruders
  • Interrupted flight extruders
  • Twin-screw extruders
  • Single- vs. twin-screw extruder
  • Sources of further information and recommended reading
  • References

Optimised thermal performance in extrusion J. Mottaz and L. Bruyas, Clextral, Firminy, France

  • Introduction
  • Heat transfer in extrusion processing
  • Experimental analysis
  • Thermal modelling
  • Sizing an extruder and future trends
  • Conclusions
  • Acknowledgements
  • References

Effective process control C. J. Chessari, Foxboro Australia, Alexandria and J. N. Sellahewa, Food Science Australia, North Ryde, NSW, Australia

  • Introduction
  • Product requirements
  • Key control points in meeting product requirements
  • Instrumentation
  • Process monitoring
  • Process control in action
  • Summary
  • Sources of further information and advice
  • References

Extrusion and nutritional quality M. E. Camire, University of Maine, Orono, USA

  • Introduction
  • Macronutrients
  • Vitamins
  • Minerals
  • Non-nutrient healthful components of food
  • Future trends
  • Sources of further information and advice
  • References

Part II: Specific extruded products

Breakfast cereals J-M. Bouvier, Clextral, Firminy, France

  • Introduction
  • The range of products
  • Key process issues of the product range
  • Main unit operations and technologies
  • Future trends
  • Sources of further information and advice
  • References

Snack foods R. Guy, Campden and Chorleywood Food Research Association, Chipping Campden, UK

  • Introduction
  • Formed dough products: potato
  • Formed dough products: maize and other materials
  • Half-product or pellet snacks
  • Directly expanded snacks
  • Co-extruded snacks
  • Future snack processes
  • References

Baby foods M. Kazemzadeh, Buhler Inc., Bloomington, USA

  • Introduction
  • Traditional batch processing
  • Extrusion system for baby foods
  • The market for baby foods
  • Baby food products
  • Processing benefits of twin-screw extrusion
  • Socio-economical future of baby food production
  • Conclusion
  • References


To find similar publications, click on a keyword below:
Woodhead Publishing Ltd : baking : cereals : food & beverage products : food science : nutrition, human : process engineering : proteins : starch

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