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.
Mian N. Riaz, Ph.D., Head of the Extrusion, Technology Program, Texas A&M University, Food Protein R&D Center
o Advantages
o Their Application in the Food Industries
DRY EXTRUDERS
Nabil Said, Ph.D., Director of Research and Development, Triple "F"/Insta-Pro International
o Introduction
o Principles
o Advantages of Dry Extruder
INTERRUPTED FLIGHT EXTRUDERS/EXPANDERS
Maurice William, Director of Research and Development, Anderson International Corp
o Introduction
o Characteristics
o Application of Cut Flight Extruder/Expander
SINGLE SCREW EXTRUDERS
Galen Rokey, Manger, Technical Center, Wenger Manufacturing Co.
o Introduction
o Advantages and Disadvantages
o Application in Food
TWIN SCREW EXTRUDERS
Gordon Huber; Director, New Concept Development, Wenger Manufacturing Co.
o Introduction
o Characteristics
o Advantages & Disadvantages
o Application
PRECONDITIONER
Bradley S. Strahm, Process Development Engineer, Wenger Manufacturing Co
o Introduction
o Characteristics
o Effect on Extrusion
o Advantages
CHEMICAL AND NUTRITIONAL CHANGES IN FOOD DURING EXTRUSION
Mary Ellen Camire, Ph.D., Chairperson, Dept. of Food Science and Nutrition, University of Maine
o Introduction
o Effect on Starch
o Protein
o Fat
o Dietary Fiber
o Vitamins
Biography
Mian N. Riaz
"All the book's chapters are well supplied with references, allowing readers to follow up specific aspects from within the text… a thorough but succinct 223-page reference text, full of 'gems' of information that will be appreciated by those experienced in extrusion; in addition, it would be a worthwhile purchase for anyone contemplating involvement in the extrusion process."
-Dr. Robert Sleigh, Principal Research Scientist, Food Science Australia, in Food Australia
