Snack Foods Processing

ISBN-13: 9781566769327 / Angielski / Twarda / 2001 / 639 str.

Edmund W. Lusas; Lloyd W. Rooney

Opis

The definitive handbook on developing, preparing, and processing shelf-stable savory snack foods, this book contains chapters by industry experts covering a wide range of topics that include ingredients, raw materials specifications, equipment, materials handling, sensory evaluation and quality control methods, and the preparation and processing of specific snack products. Every major product type is covered, including potato and corn chips, alkali-cooked corn tortilla chips, pretzels, popcorn, extruder puffed and baked/fried products, half-products, meat snacks, and rice-based snacks. International snack foods are also covered, including those of China, India, and Japan. Post shaping and drying operations are discussed in detail, including seasonings, flavorings application, product protection and packaging materials, and filling and cartoning equipment.

Recenzje

"very comprehensive and informative. It has taken in the practical sides with proper theoretical references. The pictorial illustrations are good. This is an excellent reference book for food sicence and food engineering programs at the university level."

- Monoj K. Gupta, MG Edible Oil Consulting International, Richardson, Texas, in Inform, Vol. 13

Spis treści

THE SNACK FOODS SETTING
Overview, E.W. Lusas
The Snack Industry: History, Domestic and Global Status, J.A. McCarthy

INGREDIENTS AND GENERAL EQUIPMENT
Food Quality of Corn, L.W. Rooney and E.L. Suhendro
Alkaline-Cooked Corn Products, C.M.McDonough, M.H. Gomez, L.W. Rooney, and S.O. Serna-Saldivar
Starches for Snack Foods, D.P. Huang and L.W. Rooney
Oils and Industrial Frying, D.E. Banks and E.W. Lusas
Hot Air Dryers, R. Sunderland

SNACK FOODS PREPARATION AND DEDICATED EQUIPMENT
Potatoes and Potato Chips, W.A. Gould
Use of Dried Potatoes in Snack Foods, V. Hix
Tortilla Chip Processing, S.P. Mehta
Snack Foods from Formers and High-Shear Extruders, O. Burtea
Snack Foods From Cooking Extruders, G. Huber
Perfect Pretzel Production, E.T. Groff
Popcorn Products, C. Cretors
Snack Foods of Animal Origin, P. Bechtel
Rice-Based Snack Foods, S. Lu and T.-C. Lin
Japanese Snack Foods, S. Nagao
Snack Foods of India, S. R. Mudambi and M.V. Rajagopal

OPERATIONS AFTER SHAPING AND DRYING
Snack Food Seasonings, J. Seighman
Snack Seasonings Application, D. E. Hanify
Sensory Evaluation in Snack Foods Development and
Production, D. Jacoby and C. King
Product Protection and Packaging Materials, T. Dunn
Snack Foods Filling and Packaging, C. Kuhr
Evaluation Methods and Quality Control for Snacks, R Waniska

O autorze

Edmund W. Lusas, Lloyd W. Rooney