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Extruders in Food Applications


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Table of Contents

INTRODUCTION TO FOOD EXTRUSION Mian N. Riaz, Ph.D., Head of the Extrusion, Technology Program, Texas A&M University, Food Protein R&D Center o Advantages o Their Application in the Food Industries DRY EXTRUDERS Nabil Said, Ph.D., Director of Research and Development, Triple "F"/Insta-Pro International o Introduction o Principles o Advantages of Dry Extruder INTERRUPTED FLIGHT EXTRUDERS/EXPANDERS Maurice William, Director of Research and Development, Anderson International Corp o Introduction o Characteristics o Application of Cut Flight Extruder/Expander SINGLE SCREW EXTRUDERS Galen Rokey, Manger, Technical Center, Wenger Manufacturing Co. o Introduction o Advantages and Disadvantages o Application in Food TWIN SCREW EXTRUDERS Gordon Huber; Director, New Concept Development, Wenger Manufacturing Co. o Introduction o Characteristics o Advantages & Disadvantages o Application PRECONDITIONER Bradley S. Strahm, Process Development Engineer, Wenger Manufacturing Co o Introduction o Characteristics o Effect on Extrusion o Advantages CHEMICAL AND NUTRITIONAL CHANGES IN FOOD DURING EXTRUSION Mary Ellen Camire, Ph.D., Chairperson, Dept. of Food Science and Nutrition, University of Maine o Introduction o Effect on Starch o Protein o Fat o Dietary Fiber o Vitamins


"All the book's chapters are well supplied with references, allowing readers to follow up specific aspects from within the text a thorough but succinct 223-page reference text, full of 'gems' of information that will be appreciated by those experienced in extrusion; in addition, it would be a worthwhile purchase for anyone contemplating involvement in the extrusion process." -Dr. Robert Sleigh, Principal Research Scientist, Food Science Australia, in Food Australia

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