Extrusion Processes

Authored by: Leon Levine , Robert C. Miller

Handbook of Food Engineering

Print publication date:  January  2019
Online publication date:  December  2018

Print ISBN: 9781466563124
eBook ISBN: 9780429449734
Adobe ISBN:

10.1201/9780429449734-13

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Abstract

Extrusion processing of foods has been practiced extensively for many years. The earliest examples were the forming of pasta products (macaroni, spaghetti, etc.) and the production of pellets for conversion into ready-to-eat cereals in subsequent processing. Both of these processes are simple operations that result in little or no significant structural changes to the molecular components of the material being processed. And both employed the simplest type of extruder: a single screw machine operating at low temperature, nearly isothermal conditions.

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