The Technology Of Extrusion Cooking

1 Operational Characteristics Of The Co-rotating Twin-screw Extruder.- 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.- 2.1 Introduction.- 2.2 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.- 3 Breakfast And Cereal Extrusion Technology.- 3.1 Introduction.- 3.2 What Is A Breakfast Cereal?.- 3.3 A Closer Look At The Products.- 3.4 Breakfast Cereal Processes.- 3.5 Principles Of Cooking.- 3.6 Overview Of Cooking Processes.- 3.6.1 Boiling Water Cookers.- 3.6.2 Steam Cookers.- 3.6.3 Adiabatic Extrusion.- 3.6.4 High Shear Cooking Extrusion.- 3.6.5 Low Shear, High Pressure Cookers.- 3.6.6 Low Shear, Low Pressure Cookers.- 3.6.7 Continuous Steam Pre-cooking.- 3.7 Breakfast Cereal Processes: Traditional And Extrusion Methods.- 3.7.1 Flaked Cereals.- 3.7.2 Extrusion Puffed Breakfast Cereals.- 3.7.3 Oven Puffed Cereals.- 3.7.4 Gun Puffed Cereals.- 3.7.5 Shredded Products.- 3.7.6 Pre-cooked Hot Cereals.- 3.8 Conclusion.- References.- 4 Snack Food Extrusion.- 4.1 Introduction.- 4.2 Ingredients.- 4.2.1 Cereals.-