Advances in food extrusion technology [electronic resource] / edited by Medeni Maskan, Aylin Altan.

Contributor(s): Maskan, Medeni | Altan, AylinMaterial type: TextTextLanguage: English Series: Contemporary food engineering: Publisher: Boca Raton : CRC Press, 2012Description: 1 online resource (xviii, 396 pages)ISBN: 9780429131325Subject(s): Food -- ExtrusionAdditional physical formats: Print version: : No titleDDC classification: 664.024 LOC classification: TP371 | .A375 2012Online resources: Click here to view.
Contents:
ch. 1. Introduction to extrusion technology / Massoud Kazemzadeh -- ch. 2. Extruder selection, design, and operation for different food applications / Waleed A. Yacu -- ch. 3. Raw materials for extrusion of foods / Suvendu Bhattacharya -- ch. 4. Nutritional changes during extrusion cooking / Mary Ellen Camire -- ch. 5. Rheological properties of materials during the extrusion process / Kathryn L. McCarthy, Daniel J. Rauch, and John M. Krochta -- ch. 6. Development of extruded foods by utilizing food industry by-products / Aylin Altan and Medeni Maskan -- ch. 7. Extrustion of snacks, breakfast cereals, and confectioneries / Mahmut Seker -- ch. 8. Extrusion processing of main commercial legume pulses / Jose De J. Berrios -- ch. 9. Extrusion of pet foods and aquatic feeds / Kasiviswanathan Muthukumarappan -- ch. 10. Industrial application of extrusion for development of snack products including co-injection and pellet technologies / Jorge C. Morales-Alvarez and Mohan Rao -- ch. 11. Thermal and nonthermal extrusion of protein products / Charles I. Onwulata -- ch. 12. Quality control parameters of extrudates and methods for determination / Sibel Yagca and Fahrettin Gogus -- ch. 13. Modeling of twin-screw extrusion process for food products design and process optimization / Guy Della Valle, Francoise Berzin, and Bruno Vergnes -- ch. 14. Troubleshooting / Galen J. Rokey.
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 technologyPresents an overview of various types of extruders as well as parts and components of an extruder for design considerationsDiscusses 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 casesEmphasizes recent research while providing an overview of trends previously reported in the literatureCovers 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 productsDescribes thermal and nonthermal extrusion of protein productsDiscussing 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. -- Provided by publisher.
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ch. 1. Introduction to extrusion technology / Massoud Kazemzadeh -- ch. 2. Extruder selection, design, and operation for different food applications / Waleed A. Yacu -- ch. 3. Raw materials for extrusion of foods / Suvendu Bhattacharya -- ch. 4. Nutritional changes during extrusion cooking / Mary Ellen Camire -- ch. 5. Rheological properties of materials during the extrusion process / Kathryn L. McCarthy, Daniel J. Rauch, and John M. Krochta -- ch. 6. Development of extruded foods by utilizing food industry by-products / Aylin Altan and Medeni Maskan -- ch. 7. Extrustion of snacks, breakfast cereals, and confectioneries / Mahmut Seker -- ch. 8. Extrusion processing of main commercial legume pulses / Jose De J. Berrios -- ch. 9. Extrusion of pet foods and aquatic feeds / Kasiviswanathan Muthukumarappan -- ch. 10. Industrial application of extrusion for development of snack products including co-injection and pellet technologies / Jorge C. Morales-Alvarez and Mohan Rao -- ch. 11. Thermal and nonthermal extrusion of protein products / Charles I. Onwulata -- ch. 12. Quality control parameters of extrudates and methods for determination / Sibel Yagca and Fahrettin Gogus -- ch. 13. Modeling of twin-screw extrusion process for food products design and process optimization / Guy Della Valle, Francoise Berzin, and Bruno Vergnes -- ch. 14. Troubleshooting / Galen J. Rokey.

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 technologyPresents an overview of various types of extruders as well as parts and components of an extruder for design considerationsDiscusses 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 casesEmphasizes recent research while providing an overview of trends previously reported in the literatureCovers 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 productsDescribes thermal and nonthermal extrusion of protein productsDiscussing 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. -- Provided by publisher.

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