Extruders in Food Applications

The result of years of experience by experts in extrusion technology, Extruders in Food Applications brings together practical experience and in-depth knowledge of extrusion cooking technology. This concise 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.

INTRODUCTION TO FOOD EXTRUSIONMian N. Riaz, Ph.D., Head of the Extrusion, Technology Program, Texas A&M University, Food Protein R&D Centero Advantageso Their Application in the Food IndustriesDRY EXTRUDERS Nabil Said, Ph.D., Director of Research and Development, Triple "F"/Insta-Pro International o Introductiono Principleso Advantages of Dry ExtruderINTERRUPTED FLIGHT EXTRUDERS/EXPANDERS Maurice William, Director of Research and Development, Anderson International Corpo Introductiono Characteristicso Application of Cut Flight Extruder/ExpanderSINGLE SCREW EXTRUDERS Galen Rokey, Manger, Technical Center, Wenger Manufacturing Co.o Introductiono Advantages and Disadvantageso Application in FoodTWIN SCREW EXTRUDERSGordon Huber; Director, New Concept Development, Wenger Manufacturing Co.o Introductiono Characteristicso Advantages & Disadvantageso ApplicationPRECONDITIONERBradley S. Strahm, Process Development Engineer, Wenger Manufacturing Coo Introductiono Characteristicso Effect on Extrusiono AdvantagesCHEMICAL AND NUTRITIONAL CHANGES IN FOOD DURING EXTRUSIONMary Ellen Camire, Ph.D., Chairperson, Dept. of Food Science and Nutrition, University of Maineo Introductiono Effect on Starcho Proteino Fato Dietary Fibero Vitamins

Mian N. Riaz