Offering a food engineering perspective plus the latest information on the application of this rapidly expanding technique, Extrusion-Cooking Techniques covers the technology, engineering, materials and products, as well as economic and ecological aspects.

In addition to the theory, it also utilizes case studies that can easily be put into industrial practice.

Each step of the process is discussed in terms of sustainability, and all data complies with the EU and FTA environmental regulations.

Contents

1. Extrusion-Cooking and Related Technique
2. Engineering Aspects of Extrusion
3. Raw Materials in the Production of Extrudates
4. Production of Breakfast Cereals
5. Snack Pellets
6. Crispbread, Bread Crumbs and Baby Food
7. Precooked Pasta
8. Processing of Full Fat Soybeans and Textured Vegetable Proteins
9. Extrusion Technique in Confectionery
10. Pet Food and Aquafeed
11. Expanders
12. Extrusion-Cooking in Waste Management and Paper Pulp Processing
13. Process Automation
14. Thermoplastic Starch
15. Scale-Up of Extrusion-Cooking in Single-Screw Extruders
16. Producers of Food Extruders and Expanders

Index

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