Extruders in Food Applications

 

Mian N. Riaz, Ph.D.
Head of the Extrusion Technology Program
Food Protein Research and Development Center
Texas A&M University

  • Compares and describes different types of extruders, their functions and their applications in the food industry
  • Discusses characteristics, advantages and disadvantages, and applications for each extruder type

The result of years of experience by experts in extrusion technology, Extruders in Food Applications brings together in-depth knowledge of extrusion cooking technology and practical experience in the application of this technology to the food processing industry.

This concise new 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.

Extruders in Food Applications provides industry professionals with a one-volume source of information on all types of extrusion, food scientists with examples of extrusion applications used in the industry, engineers, technologists and entrepreneurs with information to aid in the selection, purchasing and process for their application, and students with clear and basic principles of extrusion.

Contents

  1. Introduction to Food Extrusion
    • Advantages
    • Their Application in the Food Industries
    • Mian N. Riaz, Ph.D., Head of the Extrusion, Technology Program, Texas A&M University, Food Protein R&D Center
  2. Dry Extruders
    • Introduction
    • Principles
    • Advantages of Dry Extruder
    • Nabil Said, Ph.D., Director of Research and Development, Triple "F"/Insta-Pro International
  3. Interrupted Flight Extruders/Expanders
    • Introduction
    • Characteristics
    • Application of Cut Flight Extruder/Expander
    • Maurice William, Director of Research and Development, Anderson International Corp
  4. Single Screw Extruders
    • Introduction
    • Advantages and Disadvantages
    • Application in Food
    • Galen Rokey, Manger, Technical Center, Wenger Manufacturing Co
  5. Twin Screw Extruders
    • Introduction
    • Characteristics
    • Advantages & Disadvantages
    • Application
    • Gordon Huber; Director, New Concept Development, Wenger Manufacturing Co
  6. Preconditioner
    • Introduction
    • Characteristics
    • Effect on Extrusion
    • Advantages
    • Bradley S. Strahm, Process Development Engineer, Wenger Manufacturing Co
  7. Chemical and Nutritional Changes in Food During Extrusion
    • Introduction
    • Effect on Starch
    • Protein
    • Fat
    • Dietary Fiber
    • Vitamins
    • Mary Ellen Camire, Ph.D., Chairperson, Dept. of Food Science and Nutrition, University of Maine