edited by Edmund W. Lusas
This is a definitive handbook on developing, preparing, and processing shelf-stable savory
snack foods. It contains many chapters by industry experts who cover a wide range of topics,
including:
- ingredients
- raw material specifications
- equipment
- material handling
- sensory evaluation
- quality control methods
- preparation and processing of specific snack products
Every major product type is covered, including potato and corn chips, alkali-cooked corn
tortilla chips, pretzels, popcorn, extruder puffed and baked/fried products, half-products,
meat snacks, rice-based snacks, and others. International snack foods are also covered.
Post shaping and drying operations are discussed in detail, including seasonings, flavorings
application, product protection and packaging materials, filling and cartoning equipment,
and more.
Contents
- Snack Foods Setting
- Industry Scope
- The Snack Industry: History, Domestic and Global Status
- Ingredients and General Equipment
- Food Quality of Corn
- Alkaline-Cooked Corn Products
- Starches for Snack Foods
- Oils and Industrial Frying
- Hot Air Dryers
- Snack Foods Preparation and Dedicated Equipment
- Potatoes and Potato Chips
- Use of Dried Potatoes in Snack Foods
- Tortilla Chip Processing
- Snack Foods From Formers and High-Shear Extruders
- Snack Foods From Cooking Extruders
- Perfect Pretzel Production
- Popcorn Products
- Snack Foods of Animal Origin
- Rice-Based Snack Foods
- Japanese Snack Foods
- Snack Foods of India
- Operations After Shaping and Drying
- Snack Food Seasonings
- Snack Seasonings Application
- Sensory Evaluation in Snack Foods Development and Production
- Product Protection and Packaging Materials
- Snack Foods Filling and Packaging
- Evaluation Methods and Quality Control for Snacks
Appendices
Index
to see books of related interest
