The technology of extrusion cooking :

Additional authors: Frame, N.D.
Published by : SPRINGER-SCIENCE+BUSINESS MEDIA ISBN:978-1-4613-5891-6. Year: 1994 Item type: E-Book
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College of Natural Resources

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Contents
1 Operational characteristics of the co-rotating twin-screw extruder 1
N.D. FRAME
1.1 Types of extruders
1.1.1 Single screw
1.1. 2 Co-kneaders
1.1.3 Counter rotating
1.1.4 Co-rotating
1.2 Process characteristics of the t.s.e.
1.2.1 Feeding
1.2.2 Screw design
1.2.3 Screw speed
1.2.4 Screw configurations
1.2.5 Die design
1.2.6 Barrel temperature and heat transfer
1.2.7 Scale-up
1.2.8 Process flow charts
1.3 Ancillary processes
1.3.1 Preconditioning
1.3.2 Devolatilisation
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
R.C.E. GUY
2.1 Introduction
2.2n Structure-forming raw materials
2.2.1 Structure-forming raw materials based on starch
2.2.2 Protein-rich raw materials
2.3 Raw materials acting as fillers in the extrudates
2.3.1 Proteins
2.3.2 Starches
2.3.3 Fibrous materials
2.4 Raw materials as plasticisers and lubricants
2.4.1 Water
2.4.2 Oils and fats
2.4.3 Emulsifiers
2.5 Raw materials acting as nucleants for gas bubble formation
2.6 Raw materials acting as flavours
2.6.1 Salt
2.6.2 Sugar
References
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Vlll CONTENTS
3 Breakfast and cereal extrusion technology 73
R.c. MILLER
3.1 Introduction 73
3.2 What is a breakfast cereal? 73
3.3 A closer look at the products 79
3.4 Breakfast cereal processes 80
3.5 Principles of cooking 82
3.6 Overview of cooking processes 86
3.6.1 Boiling water cookers 88
3.6.2 Steam cookers 88
3.6.3 Adiabatic extrusion 89
3.6.4 High shear cooking extrusion 89
3.6.5 Low shear, high pressure cookers 90
3.6.6 Low shear, low pressure cookers 91
3.6.7 Continuous steam pre-cooking 91
3.7 Breakfast cereal processes: traditional and extrusion methods 92
3.7.1 Flaked cereals 92
3.7.2 Extrusion puffed breakfast cereals 99
3.7.3 Oven puffed cereals 101
3.7.4 Gun puffed cereals 103
3.7.5 Shredded products 104
3.7.6 Pre-cooked hot cereals 107
3.8 Conclusion 108
References 108
4 Snack food extrusion 110
G. MOORE
4.1 Introduction 110
4.2 Ingredients 110
4.2.1 Cereals 111
4.2.2 Root crops 112
4.2.3 Process aids 113
4.3 Equipment review 115
4.3.1 Mixing equipment 115
4.3.2 Feeders 116
4.3.3 Conditioning cylinders 116
4.3.4 Extruders 116
4.3.5 Dryers 119
4.3.6 Fryers 119
4.3.7 Coaters 120
4.4 Direct expanded products 121
4.4.1 Process description 121
4.4.2 Fried collets 123
4.4.3 Baked collets 126
4.5 Co-extruded snacks 127
4.5.1 Process description 127
4.5.2 Formulation 131
4.5.3 Miscellaneous 133
4.6 Indirect expanded products 133
4.6.1 Pellets 134
4.6.2 Fabricated chips 136
4.7 Die and cutter design 139
4.7.1 Die plates 139
4.7.2 Die holes 140
CONTENTS IX
4.7.3 Effect of expansion forces 140
4.7.4 Effect of viscoelastic forces 140
References 143
5 Petfood and fishfood extrusion 144
G.J. ROKEY
5.1 Introduction 144
5.2 Raw material characteristics and selection 144
5.2.1 Protein sources 145
5.2.2 Starch sources 147
5.2.3 Fat, fibre and ash consideration 149
5.2.4 Minor ingredients 151
5.2.5 Typical formulations 153
5.2.6 Raw material preparation 155
5.3 Selection of hardware 156
5.3.1 Feeding devices 158
5.3.2 Preconditioning considerations 159
5.3.3· Extruder barrel selection 162
5.3.4 Die/knife design 169
5.3.5 Ancillary process equipment 172
5.4 Processing variables 175
5.4.1 Preconditioning 175
5.4.2 Extrusion 176
5.4.3 Process control 180
5.5 Final product specifications 181
5.5.1 Quality control 181
5.5.2 Troubleshooting techniques 186
5.6 Evaluation of operational costs 187
5.7 Conclusion 188
References 189
6 Confectionery extrusion 190
E.T. BEST
6.1 Introduction 190
6.2 Processing 191
6.2.1 Pre-extrusion processes 191
6.2.2 Cooker extruder profiling 193
6.2.3 Addition and subtraction of materials 196
6.2.4 Shaping and forming at the die 197
6.2.5 Post -extrusion processes 198
6.3 Flavours and other special ingredients for confectionery extrusion 199
6.4 Liquorice 201
6.5 Toffees, caramels and fudges 206
6.6 Boiled sweets 207
6.7 Sugar crust liqueurs 210
6.8 Pressed tablets 210
6.9 Creams, pastes and lozenges 212
6.10 Gums 215
6.11 Jellies 216
6.12 Cocoa and crumb 218
6.13 Chocolate 220
6.14 Reaction chamber products 222
6.15 Aerated confections 223
6.16 Chewing gum 225
6.17 Frozen confectionery 226
x CONTENTS
6.18 Croutons
6.19 Three-dimensional confections
6.20 Confections by half products
6.21 Other areas
6.22 Conclusion
Acknowledgements
References
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7 Extrusion of brewers' hops
K.T. WESTWOOD
237
7.1 Introduction 237
7.2 Application of extrusion technology to the production of bitterness in beer 238
7.2.1 Background 238
7.3 Development of extrusion technology in hop processing 241
7.4 Process chemistry-choice of alkaline salt 242
7.5 Composition and quality of extruded hops 245
7.6 Experimental brewing studies with extruded hops 246
7.7 Process development to commercial scale production 246
7.8 Conclusion 250
References 250
Index 251

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