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Food Extrusion Science and Technology.

In the last few years much research effort has been poured into extrusion technology. It is strange because extruders have been around a long time but then much work was done with them in the plastics industry and the study of the use for food industry applications is much more recent. As researchers have tried out more applications they have discovered new uses for these units but, as the authors say, the science behind the technology has become very fragmented. Much of the information has been published in elementary textbooks and this text looks at recent advances that have been made in the applications field.

What is unusual about this book is that it looks at the interaction between the engineering principles and the food chemistry at what they describe as a 'mechanistic' level. To do this, they have divided the book into five sections; the first looks at Transport phenomena during extrusion, and this is followed by others on Rheological properties of cereals during extrusion, Chemical and physicochemical transformations during extrusion, Scale-up and control of extruders, and Studies of functionality and expansion of extrudates. These are further subdivided into fortyfour chapters. Space prevents us from listing them all but a selection runs as follows: Modelling of starch gelatinization in a single-screw extruder; Simulation of transport phenomena in twin-screw extruders; Numerical simulation of fluid flow and heat transfer in a twin-screw extruder; Effects of tapered-screw elements in twin-screw cooking extrusion; Modelling of heat transfer in a corotating twin-screw food extruder; Water diffusivity in extrusion cooking of starch materials; Constitutive models for doughs; An experimental; investigation of the rheology of rice flour dough with an extruder-coupled slit die rheometer; Factors affecting the viscosity and structure of extrusion-cooked wheat starch; The rheology of starch-based materials in extrusion processes; Numerical modelling of cooking extrusion of food doughs; Twin-screw extrusion cooker as a bioreactor for starch processing; Denaturation and texturization of food protein by extrusion cooking; Reactivity, functionality and extrusion performance of native and chemically modified whey proteins; Lipid binding during extrusion cooking; Lipid oxidation in extrude products during storage as affected by extrusion temperature and selected antioxidants; Barrel and screw wear in twin-screw cooker extruders when manufacturing breakfast cereals; State reproducibility and relative gain analysis in twin-screw extrusion cooking; Improving product quality through twin-screw extrusion; A systems analytical approach to extrusion; Expansion of native cereal starch extrudates; Effect of extrusion for expanded rice products - processing parameters and formulation of extrudate properties; and Application of extrusion cooking to traditional Korean foods.

The list above represents about half the chapter titles but even from that list one can see that the hundred or more contributors have really produced a lot of information, and all this is well illustrated. [TABULAR DATA OMITTED]
COPYRIGHT 1992 Food Trade Press Ltd.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1992 Gale, Cengage Learning. All rights reserved.

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Publication:Food Trade Review
Article Type:Book Review
Date:Mar 1, 1992
Words:456
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