Extrusion cooking : cereal grains processing / edited by Girish M. Ganjyal.

Format:

Book

Author/Creator:

Ganjyal, Girish M., author.

Contributor:

Ganjyal, Girish M., editor.

Language:

English

Subjects (All):

Processed foods.

Physical Description:

1 online resource (566 pages)

Edition:

Second edition.

Place of Publication:

Duxford, England : Woodhead Publishing, [2020]

Summary:

Extrusion Cooking provides a detailed description of extrusion processing with an in-depth exploration of cereal grains processing. In particular, the book addresses the basic principles of extrusion processing, various extruder parts and their design principles, food ingredients and their characteristics as they relate to extrusion. It also discusses physicochemical changes in the different ingredient components as they are processed in an extruder, modeling and control of extrusion process, scale-up aspects, extrusion plant design, food safety in extrusion, new advancements in extrusion, and a look into the future of extrusion. This valuable text serves as a one-volume reference on extrusion processing for food industry professionals and students. -- Provided by publisher.

Contents:

Intro

Extrusion Cooking: Cereal Grains Processing

Copyright

Contents

Contributors

Author biographies

About the editor

Overview

Chapter 1: Basics of extrusion processing

1. Introduction to extrusion

2. Brief description of extrusion processing

3. History of extrusion in brief

4. General design of an extruder and terminology

5. Principles of extrusion process

5.1. Extrusion process as a MIMO system

5.2. Extruder types

5.2.1. Single-screw extruders

5.2.2. Twin-screw extruders

5.3. Screw configuration

6. Applications of extrusion processing

6.1. Direct expanded products

6.2. Coextruded snacks

6.3. Pellet products

6.4. Pasta

6.5. Plant-based protein products

6.6. Modified food ingredients

7. Conclusions

References

Chapter 2: Engineering aspects of extrusion: Extrusion processing as a multiple-input and multiple-output system**Any opi ...

1. Extrusion cooking process introduction

1.1. Extrusion cooking

1.2. Process and mechanical considerations of cooking extruders-A general model

1.3. Mechanical components

2. Extrusion cooking as multiple-inputs and multiple-outputs process

2.1. Process parameters

2.2. System parameters

2.3. Product parameters

3. Characterization of the extrusion cooking process through system parameters

3.1. Motor torque and specific mechanical energy

3.2. Effect of moisture content

3.3. Melt temperature

3.4. Melt viscosity

3.5. Die and extruder pressure

3.5.1. Pressure at the die

3.6. Residence time distribution (RTD)

4. Starch transformation and extrudate expansion as explained through system and process parameters

4.1. Starch structure

4.2. Starch transformation and shear degradation

4.3. Extrudate expansion

5. Scale-up considerations

6. Conclusions

References.

Chapter 3: Extruder screw, barrel, and die assembly: General design principles and operation

1. Introduction

2. Basic extruder screw and barrel design considerations

2.1. Flow and mixing mechanisms in extruders

2.2. Rheology of food doughs/melts

2.3. Thermal and mechanical energy input

2.3.1. Energy consumption

2.3.2. Energy losses

2.3.3. Energy supply

Mechanical energy input

Heat transfer through the barrel

Steam injection into the barrel

2.4. Extruder length decision

2.4.1. Functional delivery complexity

2.4.2. Retention time requirement

2.4.3. Material temperature and pressure profile development

2.5. Screw elements design and impact

2.5.1. Retention time distribution

2.5.2. Conveying and restriction

Single-screw extruders forward conveying

Twin-screw co-rotating extruders forward conveying

2.5.3. Mixing elements

2.6. Barrel sections design functionality

2.6.1. Barrel sections style

Open barrel sections

Closed barrels sections

Barrel inside (liner) surface: smooth or grooved

2.7. Single- versus twin-screw extruder

2.8. Motor power, speed reduction, and gearbox

2.8.1. Motor

2.8.2. Speed reduction and gearbox

3. Die assembly design

3.1. Introduction

3.2. Impact on shape development and flow resistance

3.2.1. No distributer plate

3.2.2. Including intermediate distributer (breaker) plates

3.2.3. Addition of screens to the distributer plate

3.3. Final die plate

4. Extruder design for specific food applications

4.1. High viscosity cooking at very low formula moisture concentrations(&lt

17%)

4.2. Medium viscosity cooking at medium formula moisture (18%-24%)

4.3. Low viscosity cooking at high formula moisture (25%-38%)

4.4. Low viscosity cold forming at high formula moisture (25%-38%)

5. Final remarks

Chapter 4: Raw material behaviors in extrusion processing I (Carbohydrates)

2. Carbohydrates in extrusion processing

3. Basic chemistry of carbohydrates

3.1. Starch

3.2. Fiber

3.3. Hydrocolloids and sugars

4. Phase changes of carbohydrates as impacted by heat and shear

4.1. Starch

4.2. Fiber

5. Thermal and rheological properties of carbohydrates

5.1. Thermal properties

5.2. Pasting properties

5.3. Rheological properties

6. Phase changes of carbohydrates in an extruder

7. Relationship between the energy input and the molecular breakdown of starch

8. Interactions between starches and other carbohydrates during extrusion processing

9. Conclusions

Chapter 5: Raw material behaviors in extrusion processing II (Proteins, lipids, and other minor ingredients)

2. Feeding systems

3. Proteins

4. Characterization of protein ingredients

5. Non-extrusion texturization

6. Extrusion cooking of texturized proteins

7. Texturizable proteins

8. Quality measurements

9. Mechanisms for protein texturization

10. Protein strand formation

11. Protein-fortified and high protein foods

12. Bubbles in foams

13. Lipids

13.1. Other minor ingredients

14. Concluding remarks

Chapter 6: Transport phenomena and material changes during extrusion

1. Introduction: Main transport phenomena and extruder functional zones

2. From solid to liquid

2.1. Solid flow and particles friction

2.2. Starch melting, depolymerizing, and glass transition

2.3. Proteins denaturing and aggregating

2.4. Viscous flow in the screw and in the die, rheological properties

3. From liquid to solid: Expansion

3.1. Nucleation

3.2. Bubble growth.

3.3. Coalescence and foam setting or shrinkage: The role of glass transition and melt elongational viscosity

4. Examples of applications to the design of product structure

4.1. A simple model for predicting cellular structure

4.2. Design of legume proteins-fortified extruded snacks

5. Conclusion and prospects

Further reading

Chapter 7: Extrusion cooking of high-moisture meat analogues

2. Plant protein and additives effects

3. Extrusion process variable effects

4. Mechanism of texturization

5. Comparison of high-moisture (wet) and low-moisture (dry) extrusion texturization processes

6. Applications of meat analogues in food product development

7. Summary

Chapter 8: Extrusion processing of cereal grains, tubers, and seeds

2. Extrusion of cereal grains

2.1. Corn

2.2. Rice

2.3. Wheat

2.4. Oats

3. Extrusion of ancient grains

3.1. Quinoa

3.2. Sorghum

3.3. Amaranth

3.4. Millet

3.5. Teff

4. Extrusion of pulses and beans

4.1. Pulses (peas and lentils)

4.2. Beans

5. Extrusion of tubers

6. Extrusion characteristics of different fractions of grains

6.1. Whole-grain and refined flours

6.2. Fractionates

7. Texture modification in extruded grain products

7.1. Amylose and amylopectin content of starch

7.2. Sugars, salts, and nucleating agents

8. Conclusions

Chapter 9: Instrumentation for extrusion processing

2. Fundamental variables

2.1. Temperature

2.2. Pressure

2.3. Speed

2.4. Power and torque

2.5. Liquid flow

2.6. Steam flow

2.7. Dry material flow

3. Measuring and controlling critical parameters

3.1. Specific energy

3.1.1. Specific mechanical energy (SME)

3.1.2. Specific thermal energy (STE).

3.1.3. Retention time (residence time)

3.1.4. Mixing intensity

3.1.5. Ratio control

4. Raw materials and product responses

4.1. Bulk density

4.2. Moisture/composition

Chapter 10: Extrusion cooking modeling, control, and optimization

1. Introduction: Definition, interest, and objectives of process modeling

2. Data-driven models

2.1. Statistical models and response surface modeling (RSM)

2.2. Connexionist approaches

2.2.1. Artificial neuron networks (ANN)

2.2.2. Genetic algorithms (GA)

2.3. Chemical engineering models

3. Modeling based on continuum mechanics approach

3.1. Numerical models

3.2. Global model by analysis of functional zones

3.3. Typical results obtained using a global model implemented in a simulation software

4. Applications to product and process optimization and control

4.1. Prediction of biopolymers changes and application to scale-up

4.2. Optimizing cellular structure

4.3. Control and automation

4.4. Integrated approach exemplified by 3D printing

Chapter 11: Scale-up, experimentation, and data evaluation

2. Background

2.1. Literature on scale-up

2.2. Definitions

3. Concept development

3.1. Example of scale-up

3.2. Lesson learned

3.3. Status of food process scale-up

4. Extrusion scale-up

4.1. Primary scale-up criterion for extrusion processes

4.2. A brief discussion on required experiments

4.3. Example for twin-screw extruders

4.4. Example for a single-screw cooking extruder

4.5. Examples for a single-screw forming extruder

5. Extrusion secondary scale-up criteria

5.1. Dimensional analysis of screw extruders

5.2. Further application of dimensional analysis.

5.2.1. Constant extrudate properties and fully filled screws.

Notes:

Description based on print version record.

Includes bibliographical references and index.

ISBN:

0-12-815361-X

OCLC:

1181840740