Extrusion Cooking provides a detailed description of extrusion processing with an in-depth exploration of cereal grains processing. In particular, the book addresses the basic principles of extrusion processing, various extruder parts and their design principles, food ingredients and their characteristics as they relate to extrusion. It also discusses physicochemical changes in the different ingredient components as they are processed in an extruder, modeling and control of extrusion process, scale-up aspects, extrusion plant design, food safety in extrusion, new advancements in extrusion, and a look into the future of extrusion. This valuable text serves as a one-volume reference on extrusion processing for food industry professionals and students.
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Table of Contents
1. Basics of Extrusion Processing 2. Engineering Aspects of Extrusion: Extrusion Processing as a Multiple-Input and Multiple-Output System 3. Extruders Screw, Barrel and Die Assembly General Design Principles and Operation 4. Raw Material Behaviors in Extrusion Processing I 5. Raw Material Behaviors in Extrusion Processing II 6. Transport Phenomena and Material Changes during Extrusion 7. Extrusion Cooking of High-moisture Protein Foods 8. Extrusion Processing of Cereal Grains 9. Instrumentation for Extrusion Processing 10. Extrusion Cooking Modelling, Control and Optimization 11. Scaleup, Experimentation, and Data Evaluation 12. Extrusion Plant Design 13. Impacts of extrusion processing on nutritional components in cereals and legumes: Carbohydrates, proteins, lipids, vitamins, and minerals 14. Bioconversions in Extrusion Cooking 15. Advances in Auxiliary Technologies for Extrusion Processing 16. Extrusion Cooking and Food Safety 17. Future of Extrusion Processing
