A fresh view of the state-of-the-art,
Advances in Food Extrusion Technology
focuses on extruder selection, extrudate development, quality parameters, and troubleshooting in the 21
st
century extrusion process. In particular, the book:
Introduces the history, nomenclature, and working principles of extrusion technology
Presents an overview of various types of extruders as well as parts and components of an extruder for design considerations
Discusses extruder selection and design, fluid flow problem with different types of raw materials, and heat transfer and viscous energy dissipation, with advantages and limitations for particular cases
Emphasizes recent research while providing an overview of trends previously reported in the literature
Covers the coinjection of food substances into an extruder die with the objective of creating defined colored patterns, adding internal flavors, and achieving other food injection applications into cereal-based extruded products
Describes thermal and nonthermal extrusion of protein products
Discussing the influence of design and raw materials on extruder performance and nutritional value, this book covers current and developing products from cereal-based snacks to pet food. In addition to the usual benefits of heat processing, extrusion offers the possibility of modifying and expanding the functional properties of food ingredients. Designed for both the active and future food scientist, this book is an exciting addition to a creative and ever-evolving field.