Infodoc : Sciences, Techniques et Culture

Chapter 1 - Basics of extrusion processing
Pichmony Ek, Grish M. Ganjyal
1. Introduction to extrusion
2. Brief description of extrusion processing
3. History of extrusion in brief
4. General design of an extruder and terminology
5. Principles of extrusion process
6. Applications of extrusion processing
7. Conclusions
Chapter 2 - Engineering aspects of extrusion: Extrusion processing as a multiple-input and multiple-output system[...]

Chapter 1 - Basics of extrusion processing
Pichmony Ek, Grish M. Ganjyal
1. Introduction to extrusion
2. Brief description of extrusion processing
3. History of extrusion in brief
4. General design of an extruder and terminology
5. Principles of extrusion process
6. Applications of extrusion processing
7. Conclusions
Chapter 2 - Engineering aspects of extrusion: Extrusion processing as a multiple-input and multiple-output system
Jorge C. Morales Alvarez
1. Extrusion cooking process introduction
2. Extrusion cooking as multiple-inputs and multiple-outputs process
3. Characterization of the extrusion cooking process through system parameters
4. Starch transformation and extrudate expansion as explained through system and process parameters
5. Scale-up considerations
6. Conclusions
Chapter 3 - Extruder screw, barrel, and die assembly: General design principles and operation
Waleed Yacu
1. Introduction
2. Basic extruder screw and barrel design considerations
3. Die assembly design
4. Extruder design for specific food applications
5. Final remarks
Chapter 4. Raw material behaviors in extrusion processing I (Carbohydrates)
Pichmony Ek, Ryan J. Kowalski, Girish M. Ganjyal
1. Introduction
2. Carbohydrates in extrusion processing
3. Basic chemistry of carbohydrates
4. Phase changes of carbohydrates as impacted by heat and shear
5. Thermal and rheological properties of carbohydrates
6. Phase changes of carbohydrates in an extruder
7. Relationship between the energy input and the molecular breakdown of starch
8. Interactions between starches and other carbohydrates during extrusion processing
9. Conclusions
Chapter 5. Raw material behaviors in extrusion processing II (Proteins, lipids, and other minor ingredients)
Wesley Twombly
1. Introduction
2. Feeding systems
3. Proteins
4. Characterization of protein ingredients
5. Non-extrusion texturization
6. Extrusion cooking of texturized proteins
7. Texturizable proteins
8. Quality measurements
9. Mechanisms for protein texturization
10. Protein strand formation
11. Protein-fortified and high protein foods
12. Bubbles in foams
13. Lipids
14. Concluding remarks
Chapter 6. Transport phenomena and material changes during extrusion
Magdalena Kristiawan, Guy Della Valle
1. Introduction: Main transport phenomena and extruder functional zones
2. From solid to liquid
3. From liquid to solid: Expansion
4. Examples of applications to the design of product structure
5. Conclusion and prospects
Chapter 7. Extrusion cooking of high-moisture meat analogues
Gi-Hyung Ryu
1. Introduction
2. Plant protein and additives effects
3. Extrusion process variable effects
4. Mechanism of texturization
5. Comparison of high-moisture (wet) and low-moisture (dry) extrusion texturization processes
6. Applications of meat analogues in food product development
7. Summary
Chapter 8. Extrusion processing of cereal grains, tubers, and seeds
Pichmony Ek, Jonathan M. Baner, Girish M. Ganjyal
1. Introduction
2. Extrusion of cereal grains
3. Extrusion of ancient grains
4. Extrusion of pulses and beans
5. Extrusion of tubers
6. Extrusion characteristics of different fractions of grains
7. Texture modification in extruded grain products
8. Conclusions
Chapter 9. Instrumentation for extrusion processing
Bradley Strahm
1. Introduction
2. Fundamental variables
3. Measuring and controlling critical parameters
4. Raw materials and product responses
Chapter 10. Extrusion cooking modeling, control, and optimization
Magdalena Kristiawan, Sofiane Guessasma, Guy Della Valle
1. Introduction: Definition, interest, and objectives of process modeling
2. Data-driven models
3. Modeling based on continuum mechanics approach
4. Applications to product and process optimization and control
5. Conclusion and prospects
Chapter 11. Scale-up, experimentation, and data evaluation
Leon Levine, Seth Levine
1. Introduction
2. Background
3. Concept development
4. Extrusion scale-up
5. Extrusion secondary scale-up criteria
6. Summary
Chapter 12. Extrusion plant design
Jocelyn Richards, Jenni Harrington
1. Introduction
2. Initial factors to consider for plant design: From idea to reality
3. Process steps review, equipment selection, and its layout
4. Dry ingredients conveying and mixing
5. Dosing, preconditioning, extrusion
6. Postextrusion conveying and drying
7. Tempering and flaking
8. Utility requirements
9. Automation
10. Area classification
11. Concluding remarks
Chapter 13. Impacts of extrusion processing on nutritional components in cereals and legumes: Carbohydrates, proteins, lipids, vitamins, and minerals
Paridhi Gulati, Sandrayee Brahma, Devin J. Rose
1. Introduction
2. Carbohydrates
3. Proteins
4. Lipids
5. Vitamins
6. Minerals
7. Color
8. Concluding remarks
Chapter 14. Bioconversions in extrusion cooking
Kasiviswanathan Muthukumarappan, Gabriela John Swamy
1. Introduction
2. Classification of pretreatment methods
3. Extrusion pretreatment
4. Enzymatic conversions during extrusion cooking
5. Enzymes and extrusion cooking
6. Extrusion as a pretreatment for ethanol fermentation
7. Conclusions
Chapter 15. Advances in auxiliary technologies for extrusion processing
Bharadwaj Narayanan
1. Introduction
2. Extruder inlet/feed throat modification
3. Downstream extruder capabilities
4. Ancillary technologies at extruder exit
5. Conclusions
Chapter 16. Food safety in extrusion processing
Gerardo Morantes, Pichmony Ek, Girish M. Ganjyal
1. Introduction
2. Extruded products and food safety
3. Food safety modernization act (FSMA)
4. Extrusion process and food safety
5. Conclusions
Chapter 17. Future of extrusion processing
Ryan J Kowalski, Girish M. Ganjyal
1. Introduction
2. Extrusion of new ingredients and products
3. Extrusion equipment
4. Postextrusion operations
5. Conclusions