- 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
- 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
- Single-Screw Extruders
Raw Material Characteristics and Selection
Selection of Hardware Components
Processing Conditions
Applications
- 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
- 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
- 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
- Preconditioning
Benefits of Preconditioning
Preconditioning Hardware
Preconditioner Operations
- Chemical and Nutritional Changes in Food During Extrusion
Critical Factors
Starch
Dietary Fiber
Protein
Lipids
Vitamins
Minerals
Pytochemicals
Natural Toxins
Flavors
Future Directions
- 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"
- 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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