The Technology of Extrusion Cooking /

Extrusion cooking is a specialist area of food technology because of the complexity of the interactive effects which are inherent in the system. General predictive modelling is very difficult because ingredients are diverse and can vary considerably. Modelling tends to be product specifi- new produc...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Frame, N. D.
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Boston, MA : Springer US : Imprint : Springer, 1994.
Temas:
Chemistry.
Food science.
Chemistry
Food Technology
Chimie.
Science des aliments.
chemistry.
Food science
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 1 Operational characteristics of the co-rotating twin-screw extruder
  • 1.1 Types of extruders
  • 1.2 Process characteristics of the t. s.e.
  • 1.3 Ancillary processes
  • 1.4 Raw materials
  • 1.5 Practical operation of the t. s.e.
  • start up, shut down and control
  • 1.6 Glossary
  • References
  • 2 Raw materials for extrusion cooking processes
  • 2.1 Introduction
  • 2.2 Structure-forming raw materials
  • 2.3 Raw materials acting as fillers in the extrudates
  • 2.4 Raw materials as plasticisers and lubricants
  • 2.5 Raw materials acting as nucleants for gas bubble formation
  • 2.6 Raw materials acting as flavours
  • References
  • 3 Breakfast and cereal extrusion technology
  • 3.1 Introduction
  • 3.2 What is a breakfast cereal?
  • 3.3 A closer look at the products
  • 3.4 Breakfast cereal processes
  • 3.5 Principles of cooking
  • 3.6 Overview of cooking processes
  • 3.7 Breakfast cereal processes: traditional and extrusion methods
  • 3.8 Conclusion
  • References
  • 4 Snack food extrusion
  • 4.1 Introduction
  • 4.2 Ingredients
  • 4.3 Equipment review
  • 4.4 Direct expanded products
  • 4.5 Co-extruded snacks
  • 4.6 Indirect expanded products
  • 4.7 Die and cutter design
  • References
  • 5 Petfood and fishfood extrusion
  • 5.1 Introduction
  • 5.2 Raw material characteristics and selection
  • 5.3 Selection of hardware
  • 5.4 Processing variables
  • 5.5 Final product specifications
  • 5.6 Evaluation of operational costs
  • 5.7 Conclusion
  • References
  • 6 Confectionery extrusion
  • 6.1 Introduction
  • 6.2 Processing
  • 6.3 Flavours and other special ingredients for confectionery extrusion
  • 6.4 Liquorice
  • 6.5 Toffees, caramels and fudges
  • 6.6 Boiled sweets
  • 6.7 Sugar crust liqueurs
  • 6.8 Pressed tablets
  • 6.9 Creams, pastes and lozenges
  • 6.10 Gums
  • 6.11 Jellies
  • 6.12 Cocoa and crumb
  • 6.13 Chocolate
  • 6.14 Reaction chamber products
  • 6.15 Aerated confections
  • 6.16 Chewing gum
  • 6.17 Frozen confectionery
  • 6.18 Croutons
  • 6.19 Three-dimensional confections
  • 6.20 Confections by half products
  • 6.21 Other areas
  • 6.22 Conclusion
  • Acknowledgements
  • References
  • 7 Extrusion of brewers' hops
  • 7.1 Introduction
  • 7.2 Application of extrusion technology to the production of bitterness in beer
  • 7.3 Development of extrusion technology in hop processing
  • 7.4 Process chemistry
  • choice of alkaline salt
  • 7.5 Composition and quality of extruded hops
  • 7.6 Experimental brewing studies with extruded hops
  • 7.7 Process development to commercial scale production
  • 7.8 Conclusion
  • References.

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