Extrusion Cooking

Hardcover  471 pages, 186 illustrations, 63 tables  ISBN 0913250678      £95.00

Increase productivity by implementing new systems or improving upon your current ones. Create special effects with twin- and single-screw extruders. Learn new chemical, physical, and texture/structure modifications of food ingredients. The contents are as follows:

1. Food Extruders and Their Applications

1. Single-Screw Extruders
2. Twin-Screw Extruders
3. Comparison of Single and Twin-Screw Extruders
4. Application of Cooking Extrusion

2. Engineering Aspects of Food Extrusion

1. Single-Screw Extruders
2. Twin-Screw Extruders
3. Rheological Changes
4. Energy Considerations
5. Conclusions

3. Instrumentation for Extrusion Processes

1. Dry-Feed Ingredients
2. Liquid-Feed Ingredients
3. Crew Speed
4. Torque
5. Power
6. Temperature
7. Pressure
8. Bulk Density
9. Other Measurements

4. Scaleup, Experimentation, and Data Evaluation

1. Background
2. Concept Development
3. Extrusion Scaleup
4. Extrusion Secondary Scale-Up Criteria
5. Summary

5. Extrusion Plant Design

1. Principles of Extrusion Cooking for the Production of Starch-Containing Foods
2. Special Aspects of Extrusion Cooking
3. Pellet Production Using Extrusion Cooking
4. Production of Flat Breads, an Example of Directly Expanded Cereals
5. Manufacture of Modified Starches and Flours
6. Production of Licorice
7. Conclusions

6. Extrusion Cooking Modeling, Control, and Optimization

1. Mathematical Modeling and Optimization
2. Control and Automation
3. Eqilogue

7. Transport Properties of Food Doughs

1. Requirements for Simulation
2. Modeling the Single-Screw Extruder
3. Physical Properties
4. The Cooking Phenomenon
5. Modeling Studies
6. Appendix: Nomenclature

8. Extrusion Cooking in Bioconversions

1. Pretreatment for Subsequent Biotechnical Processing
2. Stability of Enzymes During Extrusion Cooking
3. Enzymatic Conversions During Extrusion Cooking
4. Ethanol Fermentation After Extrusion Cooking
5. Epilogue

9. Extrusion Cooking of Starch and Starchy Products

1. Starch Modifications
2. Functional Properties
3. Understanding Modeling
4. Conclusion
5. Appendix: Definition of Symbols

10. Protein Reactions During Extrusion Cooking

1. Measurement of Extrudate Quality
2. Role of Protein in the Extruder
3. Changes in Proteins During Extrusion
4. Recent Advances in Nondestructive Analyses
5. Concluding Remarks

11. Extrusion Cooking of High-Moisture Protein Foods

1. Wet Texturization of Defatted Soy Flour
2. Properties of the Protein Extrude
3. Injection Molding
4. Reactions of Protein
5. Phase Separation and Formation of a Fibrous Structure
6. Influence of Opening of the Cooled Die on the Fine Structure of the Extrudate
7. Possible Model for Texturization of High-Moisture Defatted Soy Flour Using an Extruder
8. Other Examples of Wet Extrusion
9. Summary

12. Color

1. Nonenzymatic Browning During Extrusion Cooking Processing
2. Using Synthetic Color Additives in Extruded Food Products
3. Stability of Carotenoid Pigments
4. Meatlike Color for Texturized Vegetable Proteins
5. Conclusions

13. Flavor Formation and Retention During Extrusion

1. Origin of Extrusion Flavors
2. Classes of Thermally Produced Flavor Compounds
3. Practical Aspects of Flavoring Extruded Products
4. Research Relating to the Flavoring of Extrudates

14. Nutritional Properties of Extruded Foods

1. Protein Nutritional Value
2. Carbohydrates
3. Lipids
4. Vitamins
5. Mineral
6. Extruded Products of Particular Nutritional Concern

15. Extrusion Cooking and Food Safety

1. Beneficial Effect
2. Potentially Detrimental Effects

Conclusion

Index