Offering an engineering perspective and the latest information on the application of this rapidly expanding technique, this practical book covers the technology, engineering, materials and products, as well as economic and ecological aspects. In addition to the theory, it also utilizes case studies that can easily be put into industrial practice.Each step of the process is discussed in terms of sustainability, and all data complies with the EU and FTA environmental regulations.
Invaluable reading for food chemists and technologists, process engineers, chemists in industry, agricultural scientists, and chemical engineers.

From the Contents:

* Engineering Aspects of Extrusion
* Raw Materials in the Production of Extrudates
* Production of Breakfast Cereals, Snack Pellets, Baby Food and more
* Extrusion Technique in Confectionery
* Pet Food and Aquafeed
* Extrusion-Cooking in Waste Management and Paper Pulp Processing
* Thermoplastic Starch
* Expanders
* Process Automation
* Scale-Up of Extrusion-Cooking in Single-Screw Extruders

PrefaceEXTRUSION-COOKING AND RELATED TECHNIQUEExtrusion-Cooking TechnologyQuality ParametersExtrusion-Cooking TechniqueMOdern Food ExtrudersConcluding RemarksENGINEERING ASPECTS OF EXTRUSIONMass Flow and Temperature Distribution in a Single-Screw ExtruderEnergy BalanceMass and Heat Transfer in a Twin-Screw ExtruderRAW MATERIALS IN THE PRODUCTION OF EXTRUDATESIntroductionStructure-Forming Raw Materials and Additional ComponentsPhysical and Chemical Changes in Vegetable Raw Materials During the Extrusion-CookingNutritional Value of Extrusion-Cooked FoodsConcluding RemarksPRODUCTION OF BREAKFAST CEREALSIntroductionDirect Extruded Breakfast CerealsFlaked CerealsRemarks on OperationSNACK PELLETSIntroductionThe Methods of Snack Pellets ManufacturingCRISP BREAD, BREAD CRUMBS, BABY FOODProduction of Crisped BreadProduction of Bread CrumbsProduction of Precooked Flour, Instant Semolina and Baby FoodPRECOOKED PASTAIntroductionRaw Materials Used in Pasta ProcessingExtrusion-Cooked Pasta Like ProductsConclusionsPROCESSING OF FULL FAT SOYBEANS AND TEXTURED VEGETABLE PROTEINSIntroductionExtrusion-Cooking of Full-Fat Soybeans and Other Protein-Rich Vegetable MaterialsProduction of Textured Proteins and Meat AnaloguesEXTRUSION TECHNIQUE IN CONFECTIONERYIntroductionSweets and CandyCreams and PastesGums and JelliesOther ProductsConcluding RemarksPET FOOD AND AQUAFEEDIntroductionMarket DevelopmentFeed ExtrudersTechnologyConcluding RemarksEXPANDERSIntroductionDesign of ExpandersApplicationConcluding RemarksEXTRUSION-COOKING IN WASTE MANAGEMENT AND PAPER PULPIntroductionProcessing of Animal WasteUtilisation of Non-Meat Waste of the Food IndustryExtrusion in Paper Pulp ProcessingPROCESS AUTOMATIONIntroductionControl and AutomationTHERMOPLASTIC STARCHIntroductionRaw MaterialsPhysical and Utility FeaturesProduction of Biodegradable Packaging MaterialsConcluding RemarksSCALE UP OF EXTRUSION-COOKING in Single Screw ExtrudersIntroductionBasic AnalysisSummary of Equations UsedKinematical SimilarityGeometrical and Kinetic SimilarityMotor Power and TorqueEqual Average End TemperatureSimilar Temperature ProfilesSimilarity in Residence TimesGuidelines for ScalingPRODUCERS OF FOOD EXTRUDERS AND EXPANDERS