Extrusion cooking : technologies and applications

1 Introduction R. Guy, Campden and Chorleywood Food Research Association, Chipping Campden Part I Gene ral influenc es on quality 2 Raw materia ls for extrusio n cook ing R. Guy, Campden and Chorleywood Food Research Association, Chipping Campden 2.1 Introduc tion 2.2 Exam ples from Group 1: struct ure-forming materia ls based on starch 2.3 Exam ples from Group 1: struct ure-forming materia ls based on protein 2.4 Exam ples from Group 2: disp ersed-ph ase filling mater ials 2.5 Exam ples from Group 3: ingredi ents that act as plas ticisers and lubricant s 2.6 Exam ples from Group 4: solu ble solids 2.7 Exam ples from Group 5: nucl eating substanc es 2.8 Exam ples from Group 6: colo uring substances 2.9 Exam ples from Group 7: flavour ing substanc es 2.10 Reference s Contents © 2001 Woodhead Publishing Ltd. 3 Selecting the right extr uder M. N. Riaz, Texas A&M University, College Station 3.1 Introductio n and terminology 3.2 Function and advantage s of extruder technol ogy 3.3 Selecting an extruder 3.4 General design featur es 3.5 Segment ed screw/bar rel single-scr ew ‘wet’ extr uders 3.6 Dry extru ders 3.7 Interrupt ed flight extruder s 3.8 Twin-scre w extruder 3.9 Single- vs. tw in-screw extruder 3.10 Sources of further inform ation and recommend ed reading 3.11 Reference s 4 Optimis ed therm al performa nce in extru sion J. Mottaz and L. Bruyas, Clextral, Firminy 4.1 Introductio n 4.2 Heat transf er in extrusion processi ng 4.3 Experiment al analysi s 4.4 Thermal modellin g 4.5 Sizing an extruder and future trends 4.6 Conclusio ns 4.7 Acknowledgement s 4.8 Reference s 5 Effective process contr ol C. J. Chessari and J. N. Sellahewa, Food Science Australia, North Ryde 5.1 Introductio n 5.2 Product requi rements 5.3 Key control points in meeting p roduct require ments 5.4 Instrumen tation 5.5 Process moni toring 5.6 Process cont rol in action 5.7 Summary 5.8 Sources of further inform ation and advice 5.9 Reference s 6 Extrusion and nutriti onal quality M. E. Camire, University of Maine 6.1 Introductio n 6.2 Macronutri ents 6.3 Vitamins 6.4 Minerals 6.5 Non-nutri ent healthful com ponents of foods 6.6 Future tre nds © 2001 Woodhead Publishing Ltd. 6.7 Source s of further information and advi ce 6.8 Reference s and further read ing Part II Specific extru ded pro ducts 7 Breakfa st cere als J-M. Bouvier, Clextral, Firminy 7.1 Introduc tion 7.2 The range of produc ts 7.3 Key proce ss issues of the product range 7.4 Main unit operations and technol ogies 7.5 Future trends 7.6 Source s of further information and advi ce 7.7 Reference s 8 Snack foods R. Guy, Campden and Chorleywood Food Research Association, Chipping Campden 8.1 Introduc tion 8.2 Formed dough products : potato 8.3 Formed dough products : maize and other mater ials 8.4 Half-pro duct or pellet snack s 8.5 Directl y expand ed snack s 8.6 Co-ext ruded snacks 8.7 Future snack proce sses 8.8 Reference s 9 Baby foods M. Kazemzadeh, Buhler Inc., Bloomington 9.1 Introduc tion 9.2 Traditiona l batc h proce ssing 9.3 Extrusi on system for baby foods 9.4 The market for baby foods 9.5 Baby food produc ts 9.6 Proce ssing benefits of twin-scr ew extrusion 9.7 Socio -econom ical future o f baby food production 9.8 Conclu sion 9.9 Reference s