Food Extrusion Technology and Application

Author: Chief Editor: Zhang Yuzhong et al
Publisher:
Publish Date: 2000-01-01
Features: This book systematically introduces the current status and future prospects of food extrusion processing technology and its applications from the perspectives of theory and practical application. It includes an analysis of the mechanism of extrusion processing, common raw materials and formulations, the design and operation of extrusion equipment, as well as relevant knowledge and practical applications in fields such as snack foods, breakfast cereals, novel confectionery, aquaculture and pet feed extrusion processing. The target readers of this book mainly include engineering technicians in food processing enterprises, new product development personnel in research institutions, and faculty and students in related disciplines and majors such as Food Engineering and Agricultural Product Processing in universities and colleges.
Excerpt: Currently, large-scale extrusion machines produced in the United States have production capacities ranging from several to tens of tons per hour, and extruded products are widely distributed across the country, as well as in the food and feed industries. There are over a hundred patents related to extrusion technology and equipment. Japan has conducted extensive research on extrusion technology and theory, particularly in the properties of puffed starch from grains, for a long time. In 1979, there were already over 300 types of extruded foods produced, and extrusion technology was widely applied in the fast-food and feed production industries on a large scale. Many Western countries, such as the United Kingdom, France, Germany, Italy, and Switzerland, have also conducted extensive research on extrusion technology. Due to the rapid development of the food industry, extrusion machines are continuously improved and updated, extrusion theory is constantly refined, and the variety of extruded foods is also increasing.