Extrusion Of Foods

The middle portion of the book is intended for both the novice and practitioner of extrusion. Since many varieties of food extruders exist, the chapter on equipment was developed to give a broad, experimentation, and food ingredients used in extrusion is directed toward improved extrusion operations.The remaining chapters are oriented toward reviewing the technology, literature, and developments in the principal areas of food extrusion. The literature relevant to these areas is very diffuse and considerable time was spend merely gathering the information. As of the publication date, every effort was made to provide a complete bibliography and to summarize these sources in terms of the basic extrusion phenomena, and the physical and chemical principles affecting the extrusion process.