Technology and Applications
edited by Robin Guy
The first part of this book introduces this technology. It examines extruders and their use in thermal transitions of raw materials into functional forms for the manufacture of particular foods. It also includes valuable guidance on the range of extruders and how to select the correct one, as well as the basic requirements in a typical extrusion process.
The second part looks at the application of extrusion in specific product groups. Each chapter examines the range of extruded products within the product group, the specific production issues to the products, and future trends.
Contents
Chapter 1: Introduction
W G Owens, Satake Centre for Grain Process Engineering, University of Manchester Institute of Science and Technology, UK
Part I: General influences on quality
Chapter 2: Raw materials for extrusion cooking
R. Guy, Campden and Chorleywood Food Research Association, Chipping Campden, UK
- Introduction
- Examples from Group 1: structure-forming materials based on starch
- Examples from Group 1: structure-forming materials based on protein
- Examples from Group 2: dispersed-phase filling materials starch
- Examples from Group 3: ingredients that act as plasticisers and lubricants
- Examples from Group 4: soluble solids
- Examples from Group 5: nucleating substances
- Examples from Group 6: colouring substances
- Examples from Group 7: flavouring substances
- References
Chapter 3: Selecting the right extruder
M. N. Riaz, Texas A and M University, College Station, Texas, USA
- Introduction and terminology
- Function and advantages of extruder technology
- Selecting an extruder
- General design features
- Segmented screw/barrel single-screw 'wet' extruders
- Dry extruders
- Interrupted flight extruders
- Twin-screw extruders
- Single- vs. twin-screw extruder
- Sources of further information and recommended reading
- References
Chapter 4: Optimised thermal performance in extrusion
J. Mottaz and L. Bruyas, Clextral, Firminy, France
- Introduction
- Heat transfer in extrusion processing
- Experimental analysis
- Thermal modelling
- Sizing an extruder and future trends
- Conclusions
- Acknowledgements
- References
Chapter 5: Effective process control
C. J. Chessari, Foxboro Australia, Alexandria and J. N. Sellahewa, Food Science Australia, North Ryde, NSW, Australia
- Introduction
- Product requirements
- Key control points in meeting product requirements
- Instrumentation
- Process monitoring
- Process control in action
- Summary
- Sources of further information and advice
- References
Chapter 6: Extrusion and nutritional quality
M. E. Camire, University of Maine, Orono, USA
- Introduction
- Macronutrients
- Vitamins
- Minerals
- Non-nutrient healthful components of food
- Future trends
- Sources of further information and advice
- References
Part II: Specific extruded products
Chapter 7: Breakfast cereals
J-M. Bouvier, Clextral, Firminy, France
- Introduction
- The range of products
- Key process issues of the product range
- Main unit operations and technologies
- Future trends
- Sources of further information and advice
- References
Chapter 8: Snack foods
R. Guy, Campden and Chorleywood Food Research Association, Chipping Campden, UK
- Introduction
- Formed dough products: potato
- Formed dough products: maize and other materials
- Half-product or pellet snacks
- Directly expanded snacks
- Co-extruded snacks
- Future snack processes
- References
Chapter 9: Baby foods
M. Kazemzadeh, Buhler Inc., Bloomington, USA
- Introduction
- Traditional batch processing
- Extrusion system for baby foods
- The market for baby foods
- Baby food products
- Processing benefits of twin-screw extrusion
- Socio-economical future of baby food production
Index
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