Extrusion Cooking Technology Handbook
from C.H.I.P.S.

Extrusion Cooking
edited by C. Mercier
P. Linko
J.M. Harper

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!


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


  • 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


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Extrusion Cooking
edited by C. Mercier, P. Linko, J.M. Harper
471 pages • $109.00 + shipping
Texas residents please add 6.75 % sales tax

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