Offering an engineering perspective plus the latest information on the application of this rapidly expanding technique, this practical book covers the technology, engineering, materials and products, as well as economic and ecological aspects. In addition to the theory, it also utilizes case studies that can easily be put into industrial practice.Each step of the process is discussed in terms of sustainability, and all data complies with the EU and FTA environmental regulations.Invaluable reading for food chemists and technologists, process engineers, chemists in industry, agricultural scientists, and chemical engineers.
Author(s): Leszek Moscicki
Edition: 1
Publisher: Wiley-VCH
Year: 2011
Language: English
Pages: 236
Extrusion-Cooking Techniques: Applications, Theory and Sustainability......Page 1
Contents......Page 7
Preface......Page 13
List of Contributors......Page 15
1.1 Extrusion-Cooking Technology......Page 17
1.1.1 Preparation of Raw Material......Page 19
1.1.2 Extrusion-Cooking......Page 20
1.1.3 Forming, Drying and Packing......Page 21
1.2 Quality Parameters......Page 22
1.3 Extrusion-Cooking Technique......Page 23
1.3.1 Historical Development......Page 24
1.3.2 Processing of Biopolymers......Page 26
1.3.3 Food Melting......Page 27
1.3.4 Rheological Considerations......Page 28
1.4.1 Single-Screw Extrusion-Cookers......Page 30
1.4.2 Twin-Screw Extrusion-Cookers......Page 33
1.5 Concluding Remarks......Page 38
References......Page 39
2.1.1 The Theory of Mass Flow and Temperature Distribution......Page 41
2.1.2 Residence Time Distribution of the Material in the Extruder......Page 44
2.2.1 Components of Energy Balance......Page 45
2.2.2 Total Power Input to a Screw......Page 46
2.3 Mass and Heat Transfer in a Twin-Screw Extruder......Page 49
2.3.1 Heat Transfer......Page 51
2.3.2 Model by Yacu......Page 54
2.3.2.2 Melt Pumping Section......Page 55
2.3.3 Model by van Zuilichem......Page 57
References......Page 59
3.1 Introduction......Page 61
3.2 Structure-Forming Raw Materials and Additional Components......Page 62
3.3 Physical and Chemical Changes in Vegetable Raw Materials During Extrusion- Cooking......Page 66
3.3.1 Changes in Starchy Materials......Page 67
3.3.2 Changes in Protein-Rich Materials......Page 71
3.3.4 Changes in Vitamins......Page 72
3.4 Nutritional Value of Extrusion-Cooked Foods......Page 74
References......Page 76
4.1 Introduction......Page 81
4.3 Flaked Cereals......Page 84
4.4 Remarks on Operation......Page 93
References......Page 96
5.1 Introduction......Page 97
5.2.1.2 Extrusion and Forming......Page 99
5.2.1.4 Production of Laminated, Perforated and Spatial Forms......Page 101
5.2.1.5 Drying, Packing and Storage......Page 103
5.2.1.6 Toasting or Frying – Final Stage of Snack Production......Page 104
References......Page 105
6.1 Production of Crispbread......Page 107
6.2 Production of Bread Crumbs......Page 109
6.3 Production of Precooked Flour, Instant Semolina and Baby Food......Page 110
References......Page 113
7.1 Introduction......Page 115
7.2 Raw Materials Used in Pasta Processing......Page 116
7.3 Extrusion-Cooked Pasta-Like Products......Page 117
7.3.1 Experimental Results......Page 118
References......Page 131
8.1 Introduction......Page 135
8.2 Extrusion-Cooking of Full-Fat Soybeans and Other Protein-Rich Vegetable Materials......Page 136
8.3 Production of Textured Proteins and Meat Analogues......Page 139
References......Page 142
9.1 Introduction......Page 145
9.2 Sweets and Candy......Page 146
9.3 Creams and Pastes......Page 148
9.4 Gums and Jellies......Page 149
9.5 Other Products......Page 152
References......Page 153
10.1 Introduction......Page 155
10.3 Feed Extruders......Page 156
10.4 Technology......Page 159
10.4.1 Raw Materials and their Preparation......Page 160
10.4.2 Extrusion and Drying......Page 162
10.5 Concluding Remarks......Page 164
References......Page 165
11.1 Introduction......Page 167
11.2 Design of Expanders......Page 168
11.3.1 Processing......Page 170
11.4 Concluding Remarks......Page 173
References......Page 174
12.1 Introduction......Page 175
12.2 Processing of Animal Waste......Page 176
12.3 Utilization of Non-Meat Waste of the Food Industry......Page 178
12.4 Extrusion in Paper Pulp Processing......Page 179
References......Page 181
13.2 Control and Automation......Page 183
References......Page 191
14.1 Introduction......Page 193
14.2.2 Plasticizers......Page 194
14.2.3 Auxiliary Substances......Page 195
14.3.1 Crystallographic Structure......Page 196
14.3.2 Glass Transition Temperature......Page 197
14.3.3 Mechanical Properties......Page 198
14.3.5 Water Absorption......Page 199
14.4.1 Protective Loose-Fill Foams......Page 200
14.4.3 Production of Shaped-Form Packagings......Page 201
References......Page 204
15.1 Introduction......Page 207
15.2 Basic Analysis......Page 209
15.3 Summary of Equations Used......Page 210
15.4 Kinematic Similarity......Page 211
15.6 Motor Power and Torque......Page 212
15.8 Similar Temperature Profiles......Page 213
15.9 Similarity in Residence Times......Page 214
References......Page 215
16 Producers of Food Extruders and Expanders......Page 217
Index......Page 231
