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. In addition, ingredients of such variability and diversity are used that the modelling of processes in any general way is impossible - there are simply not enough common factors in any two different processes. This has meant that all modelling must be product-specific. New product development tends to be by experimental design and good fortune, rather than by scientific deduction. This handbook on extrusion cooking provides information specific to categories of product. The emphasis is on the latest applications of twin-screw extrusion in food production, specifically co-rotating, intermeshing screw-extruders. The advantages and limitations of the twin-screw extruder are clearly outlined for different categories, and the examples provide the necessary information on the practicalities of setting up a new process or widening a current product range. This book should be of interest to project engineers, production managers and new product development staff in the food industry.