Advances in Food Extrusion Technology

ISBN-13: 9781439815205 / Angielski / Twarda / 2011 / 396 str.

Medeni Maskan; Aylin Altan

Opis

Highlighting the versatility and efficiency of extrusion cooking, this comprehensive introduction offers the most up-to-date information available. It emphasizes recent advances in extrusion technology and extruder systems and instructs in the proper selection of raw materials and extruders. Describing the advantages and disadvantages of extrusion versus other methods, it covers the use of extrusion to develop new products such as cereal-based snacks, baby foods, pasta products, breakfast cereals, texturized protein, and modified starch from cereals. It provides practical troubleshooting advice and discusses the modification of functional properties of foods through extrusion.

Spis treści

Introduction. Types of Extruders in the Food Industry. Extruder Design and Manufacture, Operating Practices and Limitations For Particular Cases. Raw Materials for Extrusion Cooking. Effect of Process Parameters and Raw Material Characteristics on Chemical, Physicochemical and Nutritional Quality of Extrudates. Rheological Properties of Materials During Extrusion Process. Development of Extruded Foods by Utilizing Food Industry by-Products. Extrusion of Breakfast Cereal, Snack Product, Confectionary Products. Extrusion of Pulses. Extrusion of Pet Foods, Aquatic and Livestock Feeds. Non-thermal Extrusion. Methods for Determination of Quality Properties of Extrudates. Quality Control for Extrudates. Troubleshooting the Extrusion Process.