Extrusion Cooking: Technology and Applications

Hardcover, x + 206 pages, NOT ex-library. Owner's name & address inside the front cover (covered with a blank sticker). Book is clean and bright throughout with unmarked text, free of inscriptions, firmly bound. Issued without a dust jacket. -- This comprehensive practical and theoretical guide covers the design, operation, and control of both single- and twin-screw extruders. It delves into the complex physicochemical changes that occur within the extruder barrel, including starch gelatinization, protein denaturation, and flavor development. It details the application of this technology to produce a wide range of food products, such as breakfast cereals, snack foods, pet foods, and texturized vegetable protein (TVP). It serves as an essential reference for food engineers, scientists, and product developers working in the food industry. -- Contents: 1 Introduction; Part I General influences on quality 2 Raw materials for extrusion cooking / R. Guy [Introduction; Examples from Group 1: structure-forming materials based on starch & protein; Examples from Group 2: dispersed-phase filling materials; 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]; 3 Selecting the right extruder / Mian N. Riaz [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 extruder; Single- vs twin-screw extruder; Sources of further information and recommended reading; References]; 4 Optimised thermal performance in extrusion / Jérôme Mottaz & L. Bruyas [Introduction; Heat transfer in extrusion processing; Experimental analysis; Thermal modelling; Sizing an extruder and future trends; Conclusions; Acknowledgements; References]; 5 Effective process control / Charlie J. Chessari & Jay N. Sellahewa [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]; 6 Extrusion and nutritional quality / Mary Ellen Camire [Introduction; Macronutrients; Vitamins; Minerals; Non-nutrient healthful components of foods; Future trends; Sources of further information and advice; References and further reading]; Part II Specific extruded products 7 Breakfast cereals / Jean-Marie Bouvier [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]; 8 Snack foods / R. Guy [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]; 9 Baby foods / Massoud Kazemzadeh [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; Conclusion; References]; Index -- "Extrusion is a major technology for a wide range of food products. 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.". …