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Extrusion cooking: Technologies and applicationsEdited by R Guy, Campden and Chorleywood Food Research Association, UK
Woodhead Publishing Series in Food Science, Technology and Nutrition No. 61
Explodes with detail. ...The editor has harnessed the expertise of the contributors, with a minimum of duplication, to achieve the impossible - the simplification of the complex extruder technologies. …a valued reference work for technologists, students and food manufacturers.
Food Science and Technology
The book provides a single reference source on extrusion cooking. …a worthwhile purchase for both students and food professionals alike.
Journal of the Science of Food and Agriculture
…a very useful guidebook for breakfast cereal, snack and baby food manufacturers.
Acta Alimentaria
- a key reference to improving efficeincy and quality on extruded products
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.
ISBN 1 85573 559 8
ISBN-13: 978 1 85573 559 0
June 2001
216 pages 234 x 156mm hardback
£150.00 / US$255.00 / €180.00
Usually dispatched within 24 hours
About the editor
Dr Robin Guy is a Senior Research Associate in the Cereals Division of the renowned Campden and Chorleywood Food Research Association. He is a well-known authority on extrusion cooking.
Titles which may also be of interest:
Thermal technologies in food processing
Contents
PART 1 GENERAL INFLUENCES ON QUALITY
PART 2 SPECIFIC EXTRUDED PRODUCTS
Introduction
W G Owens, Satake Centre for Grain Process Engineering, University of Manchester Institute of Science and Technology, UK
Raw materials for extrusion cooking; Selecting the right extruder; Optimised thermal performance in extrusion; Effective process control; Extrusion and nutritional quality.
PART 1 GENERAL INFLUENCES ON QUALITY
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
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
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
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
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 2 SPECIFIC EXTRUDED PRODUCTS
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
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
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
- Conclusion
- References