Extrusion Cooking covers:

• Increasing productivity by implementing new systems or improving upon your current ones
• Creating special effects with twin- and single-screw extruders
• Chemical, physical, and texture/structure modifications of food ingredients
• ...and more!

Contents

Food Extruders and Their Applications

• Single-Screw Extruders
• Twin-Screw Extruders
• Comparison of Single and Twin-Screw Extruders
• Application of Cooking Extrusion

Engineering Aspects of Food Extrusion

• Single-Screw Extruders
• Twin-Screw Extruders
• Rheological Changes
• Energy Considerations

Instrumentation for Extrusion Processes

• Dry-Feed Ingredients
• Liquid-Feed Ingredients
• Crew Speed
• Torque
• Power
• Temperature
• Pressure
• Bulk Density
• Other Measurements

Scaleup, Experimentation, and Data Evaluation

• Background
• Concept Development
• Extrusion Scaleup
• Extrusion Secondary Scale-Up Criteria

Extrusion Plant Design

• Principles of Extrusion Cooking for the Production of Starch-Containing Foods
• Special Aspects of Extrusion Cooking
• Pellet Production Using Extrusion Cooking
• Production of Flat Breads, an Example of Directly Expanded Cereals
• Manufacture of Modified Starches and Flours
• Production of Licorice

Extrusion Cooking Modeling, Control, and Optimization

• Mathematical Modeling and Optimization
• Control and Automation

Transport Properties of Food Doughs

• Requirements for Simulation
• Modeling the Single-Screw Extruder
• Physical Properties
• The Cooking Phenomenon
• Modeling Studies

Extrusion Cooking in Bioconversions

• Pretreatment for Subsequent Biotechnical Processing
• Stability of Enzymes During Extrusion Cooking
• Enzymatic Conversions During Extrusion Cooking
• Ethanol Fermentation After Extrusion Cooking

Extrusion Cooking of Starch and Starchy Products

• Starch Modifications
• Functional Properties
• Understanding Modeling

Protein Reactions During Extrusion Cooking

• Measurement of Extrudate Quality
• Role of Protein in the Extruder
• Changes in Proteins During Extrusion
• Recent Advances in Nondestructive Analyses

Extrusion Cooking of High-Moisture Protein Foods

• Wet Texturization of Defatted Soy Flour
• Properties of the Protein Extrude I
• Injection Molding
• Reactions of Protein
• Phase Separation and Formation of a Fibrous Structure
• Influence of Opening of the Cooled Die on the Fine Structure of the Extrudate
• Possible Model for Texturization of High-Moisture Defatted Soy Flour Using an Extruder
• Other Examples of Wet Extrusion

Color

• Nonenzymatic Browning During Extrusion Cooking Processing
• Using Synthetic Color Additives in Extruded Food Products
• Stability of Carotenoid Pigments
• Meatlike Color for Texturized Vegetable Proteins

Flavor Formation and Retention During Extrusion

• Origin of Extrusion Flavors
• Classes of Thermally Produced Flavor Compounds
• Practical Aspects of Flavoring Extruded Products
• Research Relating to the Flavoring of Extrudates

Nutritional Properties of Extruded Foods

• Protein Nutritional Value
• Carbohydrates
• Lipids
• Vitamins
• Mineral
• Extruded Products of Particular Nutritional Concern

Extrusion Cooking and Food Safety

• Beneficial Effect
• Potentially Detrimental Effects

Index

click here to see books • videos • cd-roms of related interest