Technologies and Applications
- R Guy, Campden and Chorleywood Food Research Association, UK
The first part of Extrusion Cooking
looks at general influences on quality. There are chapters on the selection of raw materials, criteria for selecting the right extruder, analysing and optimising thermal performance in extrusion cooking, and effective process control. There is also an important chapter on maintaining nutritional quality in extruded products.
The second part of the book looks at the application of extrusion in particular product groups. Each chapter examines the range of extruded products within the product group, the specific production issues and future trends. It also includes chapters on key products such as breakfast cereals, snack foods and baby foods.
Extrusion cooking will be widely welcomed as a major reference in maximising the quality of extruded products.
- Published: June 2001
- Imprint: Woodhead Publishing
- ISBN: 978-1-85573-559-0
Explodes with detail. ...The editor has harnessed the expertise of the contributors, with a minimum of duplication, to achieve the impossible - the simplification of the complex extruder technologies. â¦a valued reference work for technologists, students and food manufacturers., Food Science and Technology
The book provides a single reference source on extrusion cooking. â¦a worthwhile purchase for both students and food professionals alike., Journal of the Science of Food and Agriculture
â¦a very useful guidebook for breakfast cereal, snack and baby food manufacturers., Acta Alimentaria