Contents. Preface XI List of Contributors XIII

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1 V Preface XI List of Contributors XIII 1 Extrusion-Cooking and Related Technique 1 and Dick J. van Zuilichem 1.1 Extrusion-Cooking Technology Preparation of Raw Material Extrusion-Cooking Forming, Drying and Packing Quality Parameters Extrusion-Cooking Technique Historical Development Processing of Biopolymers Food Melting Rheological Considerations Modern Food Extruders Single-Screw Extrusion-Cookers Twin-Screw Extrusion-Cookers Concluding Remarks 22 References 23 2 Engineering Aspects of Extrusion 25 Dick J. van Zuilichem, Leon P.B.M. Janssen, and 2.1 Mass Flow and Temperature Distribution in a Single-Screw Extruder The Theory of Mass Flow and Temperature Distribution Residence Time Distribution of the Material in the Extruder Energy Balance 29 Extrusion-Cooking Techniques: Applications, Theory and Sustainability. Edited by Leszek Moscicki Copyright Ó 2011 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim ISBN:

2 VI Components of Energy Balance Total Power Input to a Screw Mass and Heat Transfer in a Twin-Screw Extruder Heat Transfer Model by Yacu Solid Conveying Section Melt Pumping Section Model by van Zuilichem 41 References 43 3 Raw Materials in the Production of Extrudates 45 and Agnieszka Wójtowicz 3.1 Introduction Structure-Forming Raw Materials and Additional Components Physical and Chemical Changes in Vegetable Raw Materials During Extrusion-Cooking Changes in Starchy Materials Changes in Protein-Rich Materials Changes in Fibers Changes in Vitamins Nutritional Value of Extrusion-Cooked Foods Concluding Remarks 60 References 60 4 Production of Breakfast Cereals 65 and Andreas Moster 4.1 Introduction Directly Extruded Breakfast Cereals Flaked Cereals Remarks on Operation 77 References 80 5 Snack Pellets Introduction Methods of Snack Pellet Manufacturing Production Stages Initial Phase Extrusion and Forming Production of Short Forms Production of Laminated, Perforated and Spatial Forms Drying, Packing and Storage Toasting or Frying Final Stage of Snack Production 88 References 89

3 VII 6 Crispbread, Bread Crumbs and Baby Food Production of Crispbread Production of Bread Crumbs Production of Precooked Flour, Instant Semolina and Baby Food 94 References 97 7 Precooked Pasta 99 Agnieszka Wójtowicz 7.1 Introduction Raw Materials Used in Pasta Processing Extrusion-Cooked Pasta-Like Products Experimental Results Conclusions 115 References Processing of Full Fat Soybeans and Textured Vegetable Proteins Introduction Extrusion-Cooking of Full-Fat Soybeans and Other Protein-Rich Vegetable Materials Production of Textured Proteins and Meat Analogues 123 References Extrusion Technique in Confectionery Introduction Sweets and Candy Creams and Pastes Gums and Jellies Other Products Concluding Remarks 137 References Pet Food and Aquafeed Introduction Market Development Feed Extruders Technology Raw Materials and their Preparation Extrusion and Drying Concluding Remarks 148 References 149

4 VIII 11 Expanders Introduction Design of Expanders Application Processing Concluding Remarks 157 References Extrusion-Cooking in Waste Management and Paper Pulp Processing 159 and Agnieszka Wójtowicz 12.1 Introduction Processing of Animal Waste Utilization of Non-Meat Waste of the Food Industry Extrusion in Paper Pulp Processing 163 References Process Automation 167 and Andreas Moster 13.1 Introduction Control and Automation 167 References Thermoplastic Starch 177 Marcin Mitrus and 14.1 Introduction Raw Materials Starch Plasticizers Auxiliary Substances Physical and Utility Features Crystallographic Structure Glass Transition Temperature Mechanical Properties Rheological and Viscoelastic Properties Water Absorption Production of Biodegradable Packaging Materials Protective Loose-Fill Foams Film Blowing Production of Shaped-Form Packagings Concluding Remarks 188 References 188

5 IX 15 Scale-Up of Extrusion-Cooking in Single-Screw Extruders 191 Leon P.B.M. Janssen and 15.1 Introduction Basic Analysis Summary of Equations Used Kinematic Similarity Geometrical and Kinetic Similarity Motor Power and Torque Equal Average End Temperature Similar Temperature Profiles Similarity in Residence Times Guidelines for Scaling 199 References Producers of Food Extruders and Expanders 201 Index 215

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