Extrusion is a major technology for a wide range of food products. The first part of this book introduces this technology. It examines extruders and their use in thermal transitions of raw materials into functional forms for the manufacture of particular foods. It also includes valuable guidance on the range of extruders and how to select the correct one, as well as the basic requirements in a typical extrusion process. The second part looks at the application of extrusion in specific product groups. Each chapter examines the range of extruded products within the product group, the specific production issues to the products, and future trends.
Author(s): Robin Guy
Edition: 1
Year: 2001
Language: English
Pages: 288
Tags: Пищевая промышленность;Процессы и аппараты пищевых производств;
Contents......Page 6
List of contributors......Page 10
1 Introduction......Page 12
Part I General influences on quality......Page 14
2.1 Introduction......Page 16
2.2 Examples from Group 1: structure-forming materials based on starch......Page 22
2.3 Examples from Group 1: structure-forming materials based on protein......Page 31
2.4 Examples from Group 2: dispersed-phase filling materials......Page 32
2.5 Examples from Group 3: ingredients that act as plasticisers and lubricants......Page 33
2.6 Examples from Group 4: soluble solids......Page 35
2.8 Examples from Group 6: colouring substances......Page 36
2.9 Examples from Group 7: flavouring substances......Page 37
2.10 References......Page 38
3.2 Function and advantages of extruder technology......Page 40
3.3 Selecting an extruder......Page 41
3.4 General design features......Page 42
3.5 Segmented screw/barrel single-screw 'wet' extruders......Page 43
3.6 Dry extruders......Page 47
3.7 Interrupted flight extruders......Page 49
3.8 Twin-screw extruder......Page 53
3.9 Single- vs. twin-screw extruder......Page 57
3.10 Sources of further information and recommended reading......Page 59
3.11 References......Page 60
4.1 Introduction......Page 62
4.2 Heat transfer in extrusion processing......Page 63
4.3 Experimental analysis......Page 69
4.4 Thermal modelling......Page 78
4.5 Sizing an extruder and future trends......Page 84
4.6 Conclusions......Page 88
4.8 References......Page 89
5.1 Introduction......Page 94
5.2 Product requirements......Page 99
5.3 Key control points in meeting product requirements......Page 101
5.4 Instrumentation......Page 104
5.5 Process monitoring......Page 108
5.6 Process control in action......Page 111
5.7 Summary......Page 115
5.9 References......Page 116
6.1 Introduction......Page 119
6.2 Macronutrients......Page 121
6.3 Vitamins......Page 127
6.4 Minerals......Page 129
6.5 Non-nutrient healthful components of foods......Page 130
6.6 Future trends......Page 131
6.7 Sources of further information and advice......Page 132
6.8 References and further reading......Page 133
Part II Specific extruded products......Page 142
7.1 Introduction......Page 144
7.2 The range of products......Page 147
7.3 Key process issues of the product range......Page 150
7.4 Main unit operations and technologies......Page 157
7.6 Sources of further information and advice......Page 170
7.7 References......Page 171
8.1 Introduction......Page 172
8.2 Formed dough products: potato......Page 177
8.3 Formed dough products: maize and other materials......Page 180
8.4 Half-product or pellet snacks......Page 181
8.5 Directly expanded snacks......Page 184
8.6 Co-extruded snacks......Page 188
8.7 Future snack processes......Page 191
8.8 References......Page 192
9.1 Introduction......Page 193
9.2 Traditional batch processing......Page 194
9.3 Extrusion system for baby foods......Page 195
9.4 The market for baby foods......Page 204
9.5 Baby food products......Page 205
9.6 Processing benefits of twin-screw extrusion......Page 207
9.7 Socio-economical future of baby food production......Page 208
9.9 References......Page 209
B......Page 211
E......Page 212
I......Page 213
P......Page 214
S......Page 215
U......Page 216
W......Page 217
