This book presents the theory behind extrusion technology, as used for food and feed products, in a way which can be readily applied in practice. It provides good fundamental understanding, but presented in the context of practical application, so that readers can understand how it applies in a real manufacturing situation. This book is relevant to all types of extruded human foods and animal feeds, and all types of equipment used to produce them: single- and twin-screw extruders, and specialised snack food machines. It considers how the equipment and processes operate, and how the process conditions interact with the ingredients used. Understanding the theory behind the process – and how it applies in practice – means that formulations and processes can be designed to be more robust, appropriate equipment can be selected for the required duty, and effective operating procedures and guidelines can be developed – leading to reliable processes and consistent product. The authors bring decades of industry and research experience to this book.
This Second Edition includes a new chapter on the development of optimal screw profiles, as well as other additional material and updates to the text and format.
Daftar Isi
Preface 1
1. Overview of the Extrusion Process 3
Section 1: INTRODUCTORY CONCEPTS 13
2. Principles of Extruder Configurations 15
3. Rheology and Flow in Extrusion Processing 29
4. The Development of Optimal Screw Profiles 45
5. Die Design and Extruder Operating Curves 67
6. Ingredients in Extrusion Processing 81
7. Role of the Preconditioner in Extrusion 107
Section 2: TECHNOLOGY AND APPLICATIONS 123
8. Understanding Co-Extrusion Technology 125
9. Texturisation during Extrusion Processing 135
10. Causes and Effects of Extruder Instabilities 155
11. Dynamics of Product Expansion during Extrusion 167
12. Extruded Product Quality Assurance 177
13. Extrusion Scale-Up and Process Transfer 185
14. Extruder Screw, Barrel and Die-Plate Wear 200
15. Trouble-Shooting Food Extrusion Processes 215
Section 3: SPECIAL TOPICS 231
16. Weighted Average Total Strain (WATS) 233
17. Single Screw vs. Twin Screw Extruders 263
18. An Engineering Analysis of Extruder Venting 273
19. Manufacture of Direct Expanded Snack Foods 289
20. Modeling the Degree of Cook in Extruders 305
21. Example Design/Scale-Up Calculations – a Pet Food 315
APPENDIX – THE FOUR GOLDEN RULES OF EXTRUSION TECHNOLOGY 331
Nomenclature and Symbols 333
References and Textbooks 341
Index 345
Tentang Penulis
Gordon Young has a degree in Agricultural Engineering, with a Master of Engineering Science, and a Graduate Diploma in Business, with over 25 years experience in engineering related to food processing. He held public research positions, before teaching in food technology and engineering at the University of Qld, where he also developed expertise in extrusion technology. In 1998 he moved into technical consulting to the food industry
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