Extrusion cooking: technologies and applications

Exploit the commercial opportunities arising from extrusion cooking by appreciating the applications and understanding the underlying technologies with a new reference guide.

Extrusion cooking is widely used for the manufacture of food products ranging from snacks and breakfast cereals to baby foods. As a complex multi-factor process it requires careful control if product quality is to be maximised and maintained. This definitive reference guide, presented as a hardback book, reviews the key factors affecting quality and how they can be controlled in manufacturing a range of extruded food products.

In two parts, the first part of the book looks at general influences on quality, with chapters on selection of raw materials, analysing and optimising thermal performance during extrusion cooking, and effective process control. There is also a chapter on maintaining nutritional quality in extruded products. The second part covers use of extrusion for specific product groups, examining the range of products within each group, the production issues specific to that group and predicting some future trends.

This book, written by a distinguished international panel of experts, is aimed at technical personnel involved with, or considering becoming involved with, the use of extrusion technology in food production.

Contents

• Introduction

Part I - General influences on quality

• Raw materials for extrusion cooking
• Selecting the right extruder
• Optimised thermal performance in extruding
• Effective process control
• Extrusion and nutritional quality
  
  

Part II - Specified extruded products

• Breakfast cereals
• Snack foods
• Baby foods

Index

Hardcover - 206 pages