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Extrusion Technology Book from C.H.I.P.S.

Extruders in Food Applications
edited by Mian N. Riaz

  • Compares and describes different types of extruders, their functions and their applications in the food industry
  • Discusses characteristics, advantages and disadvantages, and applications for each extruder type

The result of years of experience by experts in extrusion technology, Extruders in Food Applications brings together in-depth knowledge of extrusion cooking technology and practical experience in the application of this technology to the food processing industry.

This concise new reference summarizes basic considerations for the application of extrusion technology to food industry processes and focuses on the various types of extruders available for a growing number of food applications.

Chapters compare and describe the different types of extruders and their functions, including characteristics, advantages and disadvantages, and applications, providing a wealth of information about dry extruders, interrupted flight extruder-expanders, and single screw and twin screw extruders. The effects of preconditioning on the raw material and of extrusion on the nutrients of products are covered as well.

This book is a valuable source for the technical and practical application of extrusion and will be useful for the selection of the proper equipment for this technology.

Contents

  1. Introduction to Extruders and Their Principles
    Definitions of Extrusion
    Functions of an Extruder
    Advantages of Extrusion
    Development of Extruders
    Terminology
    Types of Extruders
    Single Screw Classificaton
    Twin-Screw Extruders
    Classification of Twin-Screw Extruders
    Advantages of Twin-Screw Extruders

  2. Single-Screw Extruders
    Raw Material Characteristics and Selection
    Selection of Hardware Components
    Processing Conditions
    Applications

  3. Dry Extruders
    The Principle of Dry Extrusion
    Classification of the Dry Extruder
    Components of the Singe-Screw Dry Extruder
    The Application of Dry Extrusion
    Nutritional Advantages of the Dry Extrusion Process

  4. Interrupted-Flight Expanders-Extruders
    Background of Interrupted Flighting
    Making Dog Food
    Making Fish Feed
    Making Full-Fat Soy
    Extrusion Before Solvent Extraction
    Slotted-Wall Expanders
    Extrusion Before Crushing
    Extruder Drying of Synthetic Rubber

  5. Twin-Screw Extruders
    Background
    Extrusion Cooking
    Advantages of Extrusion
    Past Concerns
    Extruder Classification
    Process Description
    Description of Individual Components
    Extrusion Processing Zones
    Twin-Screw Drive Design
    Screw and Barrel Design for Single-Screw Extruders
    Screw and Barrel Design for Twin-Screw Extruders
    Screw Design
    Kneading Elements
    Reverse Pitch
    Conical Elements
    Design Elements
    Design Limits
    Extrusion Processing Variables
    Mass and Energy Balance

  6. Preconditioning
    Benefits of Preconditioning
    Preconditioning Hardware
    Preconditioner Operations

  7. Chemical and Nutritional Changes in Food During Extrusion
    Critical Factors
    Starch
    Dietary Fiber
    Protein
    Lipids
    Vitamins
    Minerals
    Pytochemicals
    Natural Toxins
    Flavors
    Future Directions

  8. Practical Considerations in Extrusion Processing
    Which Extruder to Purchase
    When to Buy a Twin-Screw Extruder
    Common Extrusion Problems and Their Solutions
    Start-Up Sequence for a Typical Extruder
    Extrusion "Rules of Thumb"

  9. Extruders in the Food Industry
    History and Uses of Extruders in the Food Industry
    Textured Vegetable Protein (TVP) Production
    Ready-to-Eat Breakfast Cereal production
    Direct Expanded (DX) and Third Generation (3G) Snacks
Appendix
Mass and Energy Evaluation in Extrusion Systems
Nomenclature

Index

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Extruders in Food Applications
edited by Mian N. Riaz
223 pages $168.95 + shipping
Texas residents please add 6.75 % sales tax

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