1 Extrusion-Cooking and Related Technique
1.1 Extrusion-Cooking Technology
1.1.1 Preparation of Raw Material
1.1.2 Extrusion-Cooking
1.1.3 Forming, Drying and Packing
1.2 Quality Parameters
1.3 Extrusion-Cooking Technique
1.3.1 Historical Development
1.3.2 Processing of Biopolymers
1.3.3 Food Melting
1.3.4 Rheological Considerations
1.4 Modern Food Extruders
1.4.1 Single-Screw Extrusion-Cookers
1.4.2 [...]
1 Extrusion-Cooking and Related Technique
1.1 Extrusion-Cooking Technology
1.1.1 Preparation of Raw Material
1.1.2 Extrusion-Cooking
1.1.3 Forming, Drying and Packing
1.2 Quality Parameters
1.3 Extrusion-Cooking Technique
1.3.1 Historical Development
1.3.2 Processing of Biopolymers
1.3.3 Food Melting
1.3.4 Rheological Considerations
1.4 Modern Food Extruders
1.4.1 Single-Screw Extrusion-Cookers
1.4.2 Twin-Screw Extrusion-Cookers
1.5 Concluding Remarks
2 Engineering Aspects of Extrusion
2.1 Mass Flow and Temperature Distribution in a Single-Screw Extruder
2.1.1 The Theory of Mass Flow and Temperature Distribution
2.1.2 Residence Time Distribution of the Material in the Extruder
2.2 Energy Balance
2.2.1 Components of Energy Balance
2.2.2 Total Power Input to a Screw
2.3 Mass and Heat Transfer in a Twin-Screw Extruder
2.3.1 Heat Transfer
2.3.2 Model by Yacu
2.3.2.1 Solid Conveying Section
2.3.2.2 Melt Pumping Section
2.3.3 Model by van Zuilichem
3 Raw Materials in the Productin of Extrudates
3.1 Introduction
3.2 Structure-Forming Raw Materials and Additional Components
3.3 Physical and Chemical Changes in Vegetable Raw Materials During Extrusion-Cooking
3.3.1 Changes in Starchy Materials
3.3.2 Changes in Protein-Rich Materials
3.3.3 Changes in Fibers
3.3.4 Changes in Vitamins
3.4 Nutritional Value of Extrusion-Cooked Foods
3.5 Concluding Remarks
4 Production of Breakfast Cereals
4.1 Introduction
4.2 Directly Extruded Breakfast Cereals
4.3 Flaked Cereals
4.4 Remarks on Operation
5 Snack Pellets
5.1 Introduction
5.2 Methods of Snack Pellet Manufacturing
5.2.1 Production Stages
5.2.1.1 Initial Phase
5.2.1.2 Extrusion and Forming
5.2.1.3 Production of Short Forms
5.2.1.4 Production of Laminated, Perforated and Spatial Forms
5.2.1.5 Drying, Packing and Storage
5.2.1.6 Toasting or Frying - Final Stage of Snack Production
6 Crispbread, Bread Crumbs and Baby Food
6.1 Production of Crispbread
6.2 Production of Bread Crumbs
6.3 Production of Precooked Flour, Instant Semolina and Baby Food
7 Precooked Pasta
7.1 Introduction
7.2 Raw Materials Used in Pasta Processing
7.3 Extrusion-Cooked Pasta-Like Products
7.3.1 Experimental Results
7.4 Conclusions
8 Processing of Full Fat Soybeans and Textured Vegetable Proteins
8.1 Introduction
8.2 Extrusion-Cooking of Full-Fat Soybeans and Other Protein-Rich Vegetable Materials
8.3 Production of Textured Proteins and Meat Analogues
9 Extrusion Technique in Confectionery
9.1 Introduction
9.2 Sweets and Candy
9.3 Creams and Pastes
9.4 Cums and Jellies
9.5 Other Products
9.6 Concluding Remarks
10 Pet Food and Aquafeed
10.1 Introduction
10.2 Market Development
10.3 Feed Extruders
10.4 Technology
10.4.1 Raw Materials and their Preparation
10.4.2 Extrusion and Drying
10.5 Concluding Remarks
11 Expanders
11.1 Introduction
11.2 Design of Expanders
11.3 Processing
11.4 Concluding Remarks
12 Extrusion-Cooking in Waste Management and Paper Pulp Processing
12.1 Introduction
12.2 Processing of Animal Waste
12.3 Utilization of Non-Meat Waste of the Food Industry
12.4 Extrusion in Paper Pulp Processing
13 Process Automation
13.1 Introduction
13.2 Control and Automation
14 Thermoplastic Starch
14.1 Introduction
14.2 Raw Materials
14.2.1 Starch
14.2.2 Plasticizers
14.2.3 Auxiliary Substances
14.3 Physical and Utility Features
14.3.1 Crystallographic Structure
14.3.2 Glass Transition Temperature
14.3.3 Mechanical Properties
14.3.4 Rheological and Viscoelastic Properties
14.3.5 Water Absorption
14.4 Production of Biodegradable Packaging Materials
14.4.1 Protective Loose-Fill Foam
14.4.2 Film Blowing
14.4.3 Production of Shaped-Form Packagings
14.5 Concluding Remarks
15 Scale-Up of Extrusion-Cooking in Single-Screw Extruders
15.1 Introduction
15.2 Basic Analysis
15.3 Summary of Equations Used
15.4 Kinematic Similarity
15.5 Geometrical and Kinetic Similarity
15.6 Motor Power and Torque
15.7 Equal Average End Temperature
15.8 Similar Temperature Profiles
15.9 Similarity in Residence Times
15.10 Guidelines for Scaling
16 Producers of Food Extruders and Expanders
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