Extrusion Cooking

Food Extruders and Their Applications

Judson M. Harper

I. Single-Screw Extruders
II. Twin-Screw Extruders
III. Comparison of Single and Twin-Screw Extruders
IV. Application of Cooking Extrusion

Engineering Aspects of Food Extrusion

L. P. P. M. Janssen

I. Single-Screw Extruders
II. Twin-Screw Extruders
IV. Rheological Changes
V. Energy Considerations

Instrumentation for Extrusion Processes

Judson M. Harper

I. Dry-Feed Ingredients
II. Liquid-Feed Ingredients
III. Crew Speed
IV. Torque
V. Power
VI. Temperature
VII. Pressure
VIII. Bulk Density
IX. Other Measurements

Scaleup, Experimentation, and Data Evaluation

Leon Levine

I. Background
II. Concept Development
III. Extrusion Scaleup
IV. Extrusion Secondary Scale-Up Criteria

Extrusion Plant Design

Friedrich Meuser and Werner Wiedmann

I. Principles of Extrusion Cooking for the Production of Starch-Containing Foods
II. Special Aspects of Extrusion Cooking
III. Pellet Production Using Extrusion Cooking
IV. Production of Flat Breads, an Example of Directly Expanded Cereals
V. Manufacture of Modified Starches and Flours
VI. Production of Licorice

Extrusion Cooking Modeling, Control, and Optimization

T. Eerikainen and P. Linko

I. Mathematical Modeling and Optimization
II. Control and Automation

Transport Properties of Food Doughs

D. G. Baird and C. M. Reed

I. Requirements for Simulation
II. Modeling the Single-Screw Extruder
III. Physical Properties
IV. The Cooking Phenomenon
V. Modeling Studies

Appendix: Nomenclature

Extrusion Cooking in Bioconversions

P. Linko

I. Pretreatment for Subsequent Biotechnical Processing II. Stability of Enzymes During Extrusion Cooking
III. Enzymatic Conversions During Extrusion Cooking
IV. Ethanol Fermentation After Extrusion Cooking

Epilogue

Extrusion Cooking of Starch and Starchy Products

P. Colonna, J. Tayeb, and C. Mercier

I. Starch Modifications
II. Functional Properties
III. Understanding Modeling

Conclusion
Appendix: Definition of Symbols

Protein Reactions During Extrusion Cooking

D. W. Stanley

I. Measurement of Extrudate Quality
II. Role of Protein in the Extruder
III. Changes in Proteins During Extrusion
IV. Recent Advances in Nondestructive Analyses

Extrusion Cooking of High-Moisture Protein Foods

Akinori Noguchi

I. Wet Texturization of Defatted Soy Flour
II. Properties of the Protein Extrude
III. Injection Molding
IV. Reactions of Protein
V. Phase Separation and Formation of a Fibrous Structure
VI. Influence of Opening of the Cooled Die on the Fine Structure of the Extrudate
VII. Possible Model for Texturization of High-Moisture Defatted Soy Flour Using an Extruder
VIII. Other Examples of Wet Extrusion

Color

Claudette Berset

I. Nonenzymatic Browning During Extrusion Cooking Processing
II. Using Synthetic Color Additives in Extruded Food Products
III. Stability of Carotenoid Pigments
IV. Meatlike Color for Texturized Vegetable Proteins

Flavor Formation and Retention During Extrusion

Joseph A. Maga

I. Origin of Extrusion Flavors
II. Classes of Thermally Produced Flavor Compounds
III. Practical Aspects of Flavoring Extruded Products
IV. Research Relating to the Flavoring of Extrudates

Nutritional Properties of Extruded Foods

Nils-Georg Asp and Inger Bjorck

I. Protein Nutritional Value
II. Carbohydrates
III. Lipids
IV. Vitamins
V. Mineral
VI. Extruded Products of Particular Nutritional Concern

Extrusion Cooking and Food Safety

Jean Claude Cheftel

I. Beneficial Effect
II. Potentially Detrimental Effects