Extrusion, Food Education

Extrusion Cooking

Edited by Christiane Mercier, Pekka Linko and Judson Harper
AACC 1989

Hardcover 471 pages, 186 illustrations, 63 tables ISBN 0-913250-67-8 £95.00

Increase productivity by implementing new systems or improving upon your current ones. Create special effects with twin- and single-screw extruders. Learn new chemical, physical, and texture/structure modifications of food ingredients. The contents are as follows:

1. Food Extruders and Their Applications

I. Single-Screw Extruders
II. Twin-Screw Extruders
III. Comparison of Single and Twin-Screw Extruders
IV. Application of Cooking Extrusion

2. Engineering Aspects of Food Extrusion

I. Single-Screw Extruders
II. Twin-Screw Extruders
III. Rheological Changes
IV. Energy Considerations
V. Conclusions

3. Instrumentation for Extrusion Processes

I. Dry-Feed Ingredients
II. Liquid-Feed Ingredients
III. Crew Speed
IV. Torque
V. Power
VI. Temperature
VII. Pressure
VIII. Bulk Density
IX. Other Measurements

4. Scaleup, Experimentation, and Data Evaluation

I. Background
II. Concept Development
III. Extrusion Scaleup
IV. Extrusion Secondary Scale-Up Criteria
V. Summary

5. Extrusion Plant Design

I. Principles of Extrusion Cooking for the Production of Starch-Containing Foods
II. Special Aspects of Extrusion Cooking
III. Pellet Production Using Extrusion Cooking
IV. Production of Flat Breads, an Example of Directly Expanded Cereals
V. Manufacture of Modified Starches and Flours
VI. Production of Licorice
VII. Conclusions

6. Extrusion Cooking Modeling, Control, and Optimization

I. Mathematical Modeling and Optimization
II. Control and Automation
III. Eqilogue

7. Transport Properties of Food Doughs

I. Requirements for Simulation
II. Modeling the Single-Screw Extruder
III. Physical Properties
IV. The Cooking Phenomenon
V. Modeling Studies
VI. Appendix: Nomenclature

8. Extrusion Cooking in Bioconversions

I. Pretreatment for Subsequent Biotechnical Processing
II. Stability of Enzymes During Extrusion Cooking
III. Enzymatic Conversions During Extrusion Cooking
IV. Ethanol Fermentation After Extrusion Cooking
V. Epilogue

9. Extrusion Cooking of Starch and Starchy Products

I. Starch Modifications
II. Functional Properties
III. Understanding Modeling
IV. Conclusion
V. Appendix: Definition of Symbols

10. Protein Reactions During Extrusion Cooking

I. Measurement of Extrudate Quality
II. Role of Protein in the Extruder
III. Changes in Proteins During Extrusion
IV. Recent Advances in Nondestructive Analyses
V. Concluding Remarks

11. Extrusion Cooking of High-Moisture Protein Foods

I. Wet Texturization of Defatted Soy Flour
II. Properties of the Protein Extrude
III. Injection Molding
IV. Reactions of Protein
V. Phase Separation and Formation of a Fibrous Structure
VI. Influence of Opening of the Cooled Die on the Fine Structure of the Extrudate
VII. Possible Model for Texturization of High-Moisture Defatted Soy Flour Using an Extruder
VIII. Other Examples of Wet Extrusion
IX. Summary

12. Color

I. Nonenzymatic Browning During Extrusion Cooking Processing
II. Using Synthetic Color Additives in Extruded Food Products
III. Stability of Carotenoid Pigments
IV. Meatlike Color for Texturized Vegetable Proteins
V. Conclusions

13. Flavor Formation and Retention During Extrusion

I. Origin of Extrusion Flavors
II. Classes of Thermally Produced Flavor Compounds
III. Practical Aspects of Flavoring Extruded Products
IV. Research Relating to the Flavoring of Extrudates

14. Nutritional Properties of Extruded Foods

I. Protein Nutritional Value
II. Carbohydrates
III. Lipids
IV. Vitamins
V. Mineral
VI. Extruded Products of Particular Nutritional Concern

15. Extrusion Cooking and Food Safety

I. Beneficial Effect
II. Potentially Detrimental Effects

Conclusion

Index

CRL Press