Advances in Food Extrusion Technology
Features
- Offers the most up-to-date information on extrusion cooking currently available
- Describes advantages and disadvantages of extrusion technology and compares it with other food processing methods
- Discusses preparation and preconditioning of raw material prior to extrusion
- Covers extrusion of breakfast cereal, snack food products, and confectionaries products as well as pet food and animal feed
- Provides practical troubleshooting advice for the extrusion process
Summary
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 technology
- Presents an overview of various types of extruders as well as parts and components of an extruder for design considerations
- Discusses extruder selection and design, fluid flow problem with different types of raw materials, and heat transfer and viscous energy dissipation, with advantages and limitations for particular cases
- Emphasizes recent research while providing an overview of trends previously reported in the literature
- Covers the coinjection of food substances into an extruder die with the objective of creating defined colored patterns, adding internal flavors, and achieving other food injection applications into cereal-based extruded products
- Describes thermal and nonthermal extrusion of protein products
Discussing the influence of design and raw materials on extruder performance and nutritional value, this book covers current and developing products from cereal-based snacks to pet food. In addition to the usual benefits of heat processing, extrusion offers the possibility of modifying and expanding the functional properties of food ingredients. Designed for both the active and future food scientist, this book is an exciting addition to a creative and ever-evolving field.
Table of Contents
Introduction to Extrusion Technology
Massoud Kazemzadeh
Extruder Selection, Design, and Operation for Different Food Applications
Waleed A. Yacu
Raw Materials for Extrusion of Foods
Suvendu Bhattacharya
Nutritional Changes During Extrusion Cooking
Mary Ellen Camire
Rheological Properties of Materials During the Extrusion Process
Kathryn L. McCarthy, Daniel J. Rauch, and John M. Krochta
Development of Extruded Foods by Utilizing Food Industry By-Products
Aylin Altan and Medeni Maskan
Extrusion of Snacks, Breakfast Cereals, and Confectioneries
Mahmut Seker
Extrusion Processing of Main Commercial Legume Pulses
Jose De J. Berrios
Extrusion of Pet Foods and Aquatic Feeds
Kasiviswanathan Muthukumarappan
Industrial Application of Extrusion for Development of Snack Products Including Co-injection and Pellet Technologies
Jorge C. Morales-Alvarez and Mohan Rao
Thermal and Nonthermal Extrusion of Protein Products
Charles I. Onwulata
Quality Control Parameters of Extrudates and Methods for Determination
Sibel Yagcı and Fahrettin Go˘gus，
Modeling of Twin Screw Extrusion Process for Food Products Design and Process Optimization
Guy Della Valle, Francoise Berzin, and Bruno Vergnes
Troubleshooting
Galen J. Rokey
Author Bio(s)
Professor Medeni Maskan is currently a professor at the University of Gaziantep, Engineering Faculty, Food Engineering Department. He received a B.Sc. degree in Food Engineering from Middle East Technical University in 1988. He received his M.Sc. and Ph.D. degrees in Food Engineering from Gaziantep University in 1992 and 1997, respectively. He worked on the storage stability of pistachio nuts at various atmospheric conditions problem during his Ph.D. studies. Dr. Maskan has been a faculty member since 1998, and became a full professor in 2007. He has published more than 70 articles in national and international top class journals. His research program focuses on fats and oils, dehydration of food materials, and extrusion technology. He acts as a reviewer in several journals being published in the food science and technology area. Professor Maskan lives in Gaziantep, Turkey with his wife, Aysun, and their two children, Serhat and Ozan Emre.
Dr. Aylin Altan is an assistant professor of Food Engineering at the University of Mersin, Turkey. Dr. Altan received her B.S. and M.S. degrees in Food Engineering at the University of Gaziantep, Turkey, in 2000 and 2003, respectively. She received her Ph.D. degree in Food Engineering in 2008 from the University of Gaziantep in Turkey, focusing on the extrusion process under a collaborative research with the University of California, Davis. She worked as a postdoctoral fellow at the University of California, Davis, from 2009 to 2010. She joined the faculty of Food Engineering at the University of Mersin in 2010. Dr. Altan is the author of 13 research papers in refereed scientific journals, 2 book chapters, and more than 20 conference presentations. She is the recipient of the third-place poster award in the Second International Congress on Food and Nutrition in 2007, best poster award in ICC International Conference in 2008, and a finalist in IFT’s Food Engineering Division Graduate Paper Competition in 2008. She is a member of IFT. Her current research interests include processing of food materials into value-added products, modeling and optimization of food processing, utilization of agricultural processing by-products, and noninvasive imaging of food microstructure.
