Extrusion Cooking provides a detailed description of extrusion processing with an in-depth exploration of cereal grains processing. In particular, the book addresses the basic principles of extrusion processing, various extruder parts and their design principles, food ingredients and their characteristics as they relate to extrusion. It also discusses physicochemical changes in the different ingredient components as they are processed in an extruder, modeling and control of extrusion process, scale-up aspects, extrusion plant design, food safety in extrusion, new advancements in extrusion, and a look into the future of extrusion. This valuable text serves as a one-volume reference on extrusion processing for food industry professionals and students. - Covers the engineering, chemistry, nutrition, and food safety aspects of extrusion cooking - Presents both the fundamental and applied aspects of extrusion processing - Details the extrusion of whole-grain, high-fiber, and high-protein foods - Covers both expanded and texturized products - Outlines extrusion processing of different ingredients - Addresses new technologies that have expanded the extruder capabilities - Analyzes new developments in the area of modeling of extrusion processing

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

Offering an engineering perspective and the latest information on the application of this rapidly expanding technique, this practical book covers the technology, engineering, materials and products, as well as economic and ecological aspects. In addition to the theory, it also utilizes case studies that can easily be put into industrial practice. Each step of the process is discussed in terms of sustainability, and all data complies with the EU and FTA environmental regulations. Invaluable reading for food chemists and technologists, process engineers, chemists in industry, agricultural scientists, and chemical engineers. From the Contents: * Engineering Aspects of Extrusion * Raw Materials in the Production of Extrudates * Production of Breakfast Cereals, Snack Pellets, Baby Food and more * Extrusion Technique in Confectionery * Pet Food and Aquafeed * Extrusion-Cooking in Waste Management and Paper Pulp Processing * Thermoplastic Starch * Expanders * Process Automation * Scale-Up of Extrusion-Cooking in Single-Screw Extruders

Engineering Aspects of Food Extruders. Instrumentation for Extrusion Processes. Extrusion Plant Design. Extrusion Cooking, Modeling, Control, and Optimization. Extrusion Cooking of Starch and Starchy Products. Color. Flavor Formation and Retention During Extrusion. Nutritional Properties of Extruded Food Products. Extrusion Foods and Food Safety.

Extrusion is the operation of forming and shaping a molten or dough-like material by forcing it through a restriction, or die. It is applied and used in many batch and continuous processes. However, extrusion processing technology relies more on continuous process operations which use screw extruders to handle many process functions such as the transport and compression of particulate components, melting of polymers, mixing of viscous media, heat processing of polymeric and biopolymeric materials, product texturization and shaping, defibering and chemical impregnation of fibrous materials, reactive extrusion, and fractionation of solid-liquid systems. Extrusion processing technology is highly complex, and in-depth descriptions and discussions are required in order to provide a complete understanding and analysis of this area: this book aims to provide readers with these analyses and discussions. Extrusion Processing Technology: Food and Non-Food Biomaterials provides an overview of extrusion processing technology and its established and emerging industrial applications. Potency of process intensification and sustainable processing is also discussed and illustrated. The book aims to span the gap between the principles of extrusion science and the practical knowledge of operational engineers and technicians. The authors bring their research and industrial experience in extrusion processing technology to provide a comprehensive, technical yet readable volume that will appeal to readers from both academic and practical backgrounds. This book is primarily aimed at scientists and engineers engaged in industry, research, and teaching activities related to the extrusion processing of foods (especially cereals, snacks, textured and fibrated proteins, functional ingredients, and instant powders), feeds (especially aquafeeds and petfoods), bioplastics and plastics, biosourced chemicals, paper pulp, and biofuels. It will also be of interest to students of food science, food engineering, and chemical engineering. Also available Formulation Engineering of Foods Edited by J.E. Norton, P.J. Fryer and I.T. Norton ISBN 978-0-470-67290-7 Food and Industrial Bioproducts and Bioprocessing Edited by N.T. Dunford ISBN 978-0-8138-2105-4 Handbook of Food Process Design Edited by J. Ahmed and M.S. Rahman ISBN 978-1-4443-3011-3

A fresh view of the state-of-the-art, Advances in Food Extrusion Technology focuses on extruder selection, extrudate development, quality parameters, and troubleshooting in the 21st century extrusion process. In particular, the book:Introduces the history, nomenclature, and working principles of extrusion technologyPresents an overview of various t

The result of years of experience by experts in extrusion technology, Extruders in Food Applications brings together practical experience and in-depth knowledge of extrusion cooking technology. This concise 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.

Extrusion cooking is a specialist area of food technology because of the complexity of the interactive effects which are inherent in the system. General predictive modelling is very difficult because ingredients are diverse and can vary considerably. Modelling tends to be product specifi- new product development tends to be by experimental designs and good fortune. The emphasis of this book is on the latest and potential applications of twin screw extrusion in food production, specifically co-rotating inter meshing screw extruders. Of course, in order to develop products and maximise the extruder potential in terms of energy, product quality and output, an overall understanding of the material flow mechanism, barrel fill length and rheology is essential. The book aims to give explanations and general guidance with examples of screw design, configuration and operat ing parameters for a variety of product categories. It is also intended to help production operators diagnose the symptoms of particular problems such as temperature control, quality variation, raw material inconsistency, etc. For the product development technologist there is more than one way to make a similar product. For example, equipment manufacturers recom mend difficult methods for producing flaked corn. In addition, their machines may differ from each other in terms of screw design, power/ volume ratio, screw tip/barrel clearance, etc. , making scale-up more prob lematic.

Extrusion is widely used for the preparation of a variety of foodstuffs including breakfast cereals, snack food and pasta, as well as pet food and animal and aquaculture feed. Extrusion problems solved provides responses to more than 300 frequently asked questions about the process of food extrusion and the techniques and equipment involved, in a practical question-and-answer format.The book is divided into twelve chapters for ease of reference: the opening chapters concentrate on introductory queries and on different components of an extruder system, followed by two chapters that help the reader select the correct type of extruder for a product. Chapters five and six discuss the impact of factors such as protein content and particle size on the extrusion process, while the use of pre-conditioners is discussed in chapter seven. The latter part of the book discusses specific types of extruder and die and knife assemblies, followed by a chapter on issues relating to drying extruded food products. The final chapter offers practical guidelines and rules of thumb for the most common issues relating to food and feed extrusion.Written by two leading experts in the field, Extrusion problems solved is an essential reference source and troubleshooting guide for professionals working in food, pet food and feed extrusion. It will also be a valuable training resource for students of extrusion. - Offers practical guidelines and rules of thumb for the most common food and feed extrusion problems - Chapters concentrate on introductory queries, types of extruder and components of extruder systems, knife assemblies, the use of pre-conditioners and issues in drying extruded food products - Provides responses to more than 300 frequently asked questions about the processes, equipment and techniques of food extrusion in a practical question-and-answer format

Reviews innovative processing techniques and recent developments in food formulation, identification, and utilization of functional ingredients Food Formulation: Novel Ingredients and Processing Techniques is a comprehensive and up-to-date account of novel food ingredients and new processing techniques used in advanced commercial food formulations. This unique volume will help students and industry professionals alike in understanding the current trends, emerging technologies, and their impact on the food formulation techniques. Contributions from leading academic and industrial experts provide readers with informed and relevant insights on using the latest technologies and production processes for new product development and reformulations. The text first describes the basis of a food formulation, including smart protein and starch ingredients, healthy ingredients such as salt and sugar replacers, and interactions within the food components. Emphasizing operational principles, the book reviews state-of-the-art 3D printing technology, encapsulation and a range of emerging technologies including high pressure, pulsed electric field, ultrasound and supercritical fluid extraction. The final chapters discuss recent developments and trends in food formulation, from foods that target allergies and intolerance, to prebiotic and probiotic food formulation designed to improve gut health. A much-needed reference on novel sourcing of food ingredients, processing technologies, and application, this book: Explores new food ingredients as well as impact of processing on ingredient interactions Describes new techniques that improve the flavor and acceptability of functional food ingredients Reviews mathematical tools used for recipe formulation, process control and consumer studies Includes regulations and legislations around tailor-made food products Food Formulation: Novel Ingredients and Processing Techniques is an invaluable resource for students, educators, researchers, food technologists, and professionals, engineers and scientists across the food industry.