Extrusion cooking : technologies and applications

217 Pages·2001·12.062 MB·English

by  R C E Guy

Extrusion cooking
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Extrusion cooking
Technologies and applications
Edited by
Robin Guy
Published byWoodhead Publishing Limited
Abington Hall, Abington
Cambridge CB1 6AH
England
www.woodhead-publishing.com
Published in Northand SouthAmerica byCRCPressLLC
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USA
First published 2001,Woodhead Publishing Limited and CRCPressLLC
(cid:1) 2001, Woodhead Publishing Limited
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Woodhead Publishing Limited ISBN1 855735598
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Contents
List of contributors ..................................................... ix
1 Introduction ...................................................... 1
R. Guy, Campden and Chorleywood Food Research Association,
Chipping Campden
Part I General influences on quality ................................. 3
2 Raw materials for extrusion cooking ............................ 5
R. Guy, Campden and Chorleywood Food Research Association,
Chipping Campden
2.1 Introduction .................................................. 5
2.2 Examples from Group 1: structure-forming materials based
on starch ..................................................... 11
2.3 Examples from Group 1: structure-forming materials based
on protein .................................................... 20
2.4 Examples from Group 2: dispersed-phase filling materials ... 21
2.5 Examples from Group 3: ingredients that act as plasticisers
and lubricants ................................................ 22
2.6 Examples from Group 4: soluble solids ...................... 24
2.7 Examples from Group 5: nucleating substances .............. 25
2.8 Examples from Group 6: colouring substances ............... 25
2.9 Examples from Group 7: flavouring substances .............. 26
2.10 References ................................................... 27
vi Contents
3 Selecting the right extruder ..................................... 29
M.N. Riaz, Texas A&M University, College Station
3.1 Introduction and terminology ................................ 29
3.2 Function and advantages of extruder technology ............ 29
3.3 Selecting an extruder ........................................ 30
3.4 General design features ...................................... 31
3.5 Segmented screw/barrel single-screw ‘wet’ extruders ........ 32
3.6 Dry extruders ................................................ 36
3.7 Interrupted flight extruders .................................. 38
3.8 Twin-screw extruder ......................................... 42
3.9 Single- vs. twin-screw extruder .............................. 46
3.10 Sources of further information and recommended reading ... 48
3.11 References ................................................... 49
4 Optimised thermal performance in extrusion ................... 51
J. Mottaz and L. Bruyas, Clextral, Firminy
4.1 Introduction ................................................. 51
4.2 Heat transfer in extrusion processing ........................ 52
4.3 Experimental analysis ....................................... 58
4.4 Thermal modelling .......................................... 67
4.5 Sizing an extruder and future trends ......................... 73
4.6 Conclusions .................................................. 77
4.7 Acknowledgements .......................................... 78
4.8 References ................................................... 78
5 Effective process control ......................................... 83
C.J.ChessariandJ.N.Sellahewa,FoodScienceAustralia,NorthRyde
5.1 Introduction ................................................. 83
5.2 Product requirements ........................................ 88
5.3 Key control points in meeting product requirements ......... 90
5.4 Instrumentation .............................................. 93
5.5 Process monitoring .......................................... 97
5.6 Process control in action ..................................... 100
5.7 Summary .................................................... 104
5.8 Sources of further information and advice ................... 105
5.9 References ................................................... 105
6 Extrusion and nutritional quality ............................... 108
M.E. Camire, University of Maine
6.1 Introduction ................................................. 108
6.2 Macronutrients ............................................... 110
6.3 Vitamins ..................................................... 116
6.4 Minerals ..................................................... 118
6.5 Non-nutrient healthful components of foods ................. 119
6.6 Future trends ................................................ 120
Contents vii
6.7 Sources of further information and advice ................... 121
6.8 References and further reading ............................... 122
Part II Specific extruded products ................................... 131
7 Breakfast cereals ................................................. 133
J-M. Bouvier, Clextral, Firminy
7.1 Introduction .................................................. 133
7.2 The range of products ........................................ 136
7.3 Key process issues of the product range ..................... 139
7.4 Main unit operations and technologies ....................... 146
7.5 Future trends ................................................. 159
7.6 Sources of further information and advice ................... 159
7.7 References ................................................... 160
8 Snack foods ....................................................... 161
R. Guy, Campden and Chorleywood Food Research Association,
Chipping Campden
8.1 Introduction .................................................. 161
8.2 Formed dough products: potato .............................. 166
8.3 Formed dough products: maize and other materials .......... 169
8.4 Half-product or pellet snacks ................................ 170
8.5 Directly expanded snacks .................................... 173
8.6 Co-extruded snacks .......................................... 177
8.7 Future snack processes ....................................... 180
8.8 References ................................................... 181
9 Baby foods ........................................................ 182
M. Kazemzadeh, Buhler Inc., Bloomington
9.1 Introduction .................................................. 182
9.2 Traditional batch processing ................................. 183
9.3 Extrusion system for baby foods ............................. 184
9.4 The market for baby foods ................................... 193
9.5 Baby food products ........................................... 194
9.6 Processing benefits of twin-screw extrusion .................. 196
9.7 Socio-economical future of baby food production ........... 197
9.8 Conclusion ................................................... 198
9.9 References ................................................... 198
Index ........................................................... 200

Contributors
Chapter 1, 2 and 8 Chapter 4
Dr Robin Guy Dr Je´roˆme Mottaz
Campden and Chorleywood Food Clextral
Research Association B.P.10 – ZI de Chazeau
Chipping Campden F-42702 Firminy Cedex
Glos GL55 6LD France
Tel: [phone] Tel: [phone]
Fax: [phone] Fax: [phone]
E-mail: [email protected] E-mail: [email protected]
Chapter 3
Chapter 5
Professor Mian N. Riaz
Head – Extrusion Technology Dr Jay Sellahewa
Program Food Engineering Group
Food Protein R & D Center Food Science Australia
Texas A&M University PO Box 52
College Station North Ryde
TX 77843-2476 NSW 1670
USA Australia
Tel: [phone] Fax: [phone]
Fax: [phone] E-mail: Jay.Sellahewa@foodscience.
E-mail: [email protected] afisc.csiro.au