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.
- Covers the engineering, chemistry, nutrition, and food safety aspects of extrusion cooking
- Presents both the fundamental and applied aspects of extrusion processing
- Details the extrusion of whole-grain, high-fiber, and high-protein foods
- Covers both expanded and texturized products
- Outlines extrusion processing of different ingredients
- Addresses new technologies that have expanded the extruder capabilities
- Analyzes new developments in the area of modeling of extrusion processing
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1. Basics of Extrusion Processing 2. Engineering Aspects of Extrusion: Extrusion Processing as a Multiple-Input and Multiple-Output System 3. Extruders Screw, Barrel and Die Assembly General Design Principles and Operation 4. Raw Material Behaviors in Extrusion Processing I 5. Raw Material Behaviors in Extrusion Processing II 6. Transport Phenomena and Material Changes during Extrusion 7. Extrusion Cooking of High-moisture Protein Foods 8. Extrusion Processing of Cereal Grains 9. Instrumentation for Extrusion Processing 10. Extrusion Cooking Modelling, Control and Optimization 11. Scaleup, Experimentation, and Data Evaluation 12. Extrusion Plant Design 13. Impacts of extrusion processing on nutritional components in cereals and legumes: Carbohydrates, proteins, lipids, vitamins, and minerals 14. Bioconversions in Extrusion Cooking 15. Advances in Auxiliary Technologies for Extrusion Processing 16. Extrusion Cooking and Food Safety 17. Future of Extrusion Processing
Girish M. Ganjyal, Ph.D., MBA, is an Associate Professor and Extension Food Processing Specialist at Washington State University in the School of Food Science. He is also the Interim Director of the School of Food Science. He is also an Adjunct Faculty at the University of Nebraska-Lincoln and Kansas State University. From 2009 to 2013, Dr. Ganjyal worked as a Principal Engineer in the Advanced Research Team at PepsiCo, where he made significant contributions in extrusion processing and the frying process. He also served as Principal Scientist at MGP Ingredients, Inc., from 2004 to 2009, where he made considerable contributions in the areas of extrusion processing and protein ingredients. He obtained his Ph.D. in Food and Bioprocess Engineering from the University of Nebraska-Lincoln in 2004.