Extrusion Cooking: Technologies and ApplicationsR Guy Extrusion cooking is an ideal method for manufacturing a number of food products from snacks and breakfast cereals to baby foods. However, as a complex multivariate process it requires careful control if product quality is to be maintained. Edited by a leading authority in the field, and with an international team of contributors, this important collection reviews the key factors affecting quality and how they can be controlled in manufacturing a range of extruded products.The first part of Extrusion Cooking looks at general influences on quality. There are chapters on the selection of raw materials, criteria for selecting the right extruder, analysing and optimising thermal performance in extrusion cooking, and effective process control. There is also an important chapter on maintaining nutritional quality in extruded products.The second part of the book looks at the application of extrusion in particular product groups. Each chapter examines the range of extruded products within the product group, the specific production issues and future trends. It also includes chapters on key products such as breakfast cereals, snack foods and baby foods.Extrusion cooking will be widely welcomed as a major reference in maximising the quality of extruded products. - A key reference to improving efficeincy and quality on extruded products |
Other editions - View all
Common terms and phrases
acid amylopectin barrel temperature bran breakfast cereals bulk density Camire cell Chem co-rotating colour control system cooling fluid corn crisp developed dietary fiber dough Dry extruders endosperm expansion extruded foods extruded products extruder barrel extrusion process extrusion system extrusion-cooking process flakes flavour Food Engineering food processing Food Sci gelatinization grains half-product heat transfer coefficient high temperatures hydrated increase ingredients input Journal of Food levels lipids low moisture Maillard reactions maize manufacturing material temperature measured melt mixing model predictive control moisture content nutritional operating conditions parameters particles pellets polymers potato preconditioner pressure product quality protein puffed raw materials recipe reduced rheological rice rotation SCADA screw configuration screw extruders screw speed sensors shape shear rate single-screw extruder soluble starch granules starch polymers steam structure sugar TAYEB texture thermal thermocouples thermomechanical cooking throughput twin-screw extruder types variables viscosity vitamin wheat flour zone Zuilichem