Advances in Food Extrusion Technology: 1st Edition (Paperback) book cover

Advances in Food Extrusion Technology

1st Edition

Edited by Medeni Maskan, Aylin Altan

CRC Press

412 pages | 116 B/W Illus.

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A fresh view of the state-of-the-art, Advances in Food Extrusion Technology focuses on extruder selection, extrudate development, quality parameters, and troubleshooting in the 21st century extrusion process. In particular, the book:

  • Introduces the history, nomenclature, and working principles of extrusion technology
  • Presents an overview of various types of extruders as well as parts and components of an extruder for design considerations
  • Discusses extruder selection and design, fluid flow problem with different types of raw materials, and heat transfer and viscous energy dissipation, with advantages and limitations for particular cases
  • Emphasizes recent research while providing an overview of trends previously reported in the literature
  • Covers the coinjection of food substances into an extruder die with the objective of creating defined colored patterns, adding internal flavors, and achieving other food injection applications into cereal-based extruded products
  • Describes thermal and nonthermal extrusion of protein products

Discussing the influence of design and raw materials on extruder performance and nutritional value, this book covers current and developing products from cereal-based snacks to pet food. In addition to the usual benefits of heat processing, extrusion offers the possibility of modifying and expanding the functional properties of food ingredients. Designed for both the active and future food scientist, this book is an exciting addition to a creative and ever-evolving field.

Table of Contents

Introduction to Extrusion Technology

Massoud Kazemzadeh

Extruder Selection, Design, and Operation for Different Food Applications

Waleed A. Yacu

Raw Materials for Extrusion of Foods

Suvendu Bhattacharya

Nutritional Changes During Extrusion Cooking

Mary Ellen Camire

Rheological Properties of Materials During the Extrusion Process

Kathryn L. McCarthy, Daniel J. Rauch, and John M. Krochta

Development of Extruded Foods by Utilizing Food Industry By-Products

Aylin Altan and Medeni Maskan

Extrusion of Snacks, Breakfast Cereals, and Confectioneries

Mahmut Seker

Extrusion Processing of Main Commercial Legume Pulses

Jose De J. Berrios

Extrusion of Pet Foods and Aquatic Feeds

Kasiviswanathan Muthukumarappan

Industrial Application of Extrusion for Development of Snack Products Including Co-injection and Pellet Technologies

Jorge C. Morales-Alvarez and Mohan Rao

Thermal and Nonthermal Extrusion of Protein Products

Charles I. Onwulata

Quality Control Parameters of Extrudates and Methods for Determination

Sibel Yagcı and Fahrettin Go˘gus,

Modeling of Twin Screw Extrusion Process for Food Products Design and Process Optimization

Guy Della Valle, Francoise Berzin, and Bruno Vergnes


Galen J. Rokey

About the Editor

Professor Medeni Maskan is currently a professor at the University of Gaziantep, Engineering Faculty, Food Engineering Department. He received a B.Sc. degree in Food Engineering from Middle East Technical University in 1988. He received his M.Sc. and Ph.D. degrees in Food Engineering from Gaziantep University in 1992 and 1997, respectively. He worked on the storage stability of pistachio nuts at various atmospheric conditions problem during his Ph.D. studies. Dr. Maskan has been a faculty member since 1998, and became a full professor in 2007. He has published more than 70 articles in national and international top class journals. His research program focuses on fats and oils, dehydration of food materials, and extrusion technology. He acts as a reviewer in several journals being published in the food science and technology area. Professor Maskan lives in Gaziantep, Turkey with his wife, Aysun, and their two children, Serhat and Ozan Emre.

Dr. Aylin Altan is an assistant professor of Food Engineering at the University of Mersin, Turkey. Dr. Altan received her B.S. and M.S. degrees in Food Engineering at the University of Gaziantep, Turkey, in 2000 and 2003, respectively. She received her Ph.D. degree in Food Engineering in 2008 from the University of Gaziantep in Turkey, focusing on the extrusion process under a collaborative research with the University of California, Davis. She worked as a postdoctoral fellow at the University of California, Davis, from 2009 to 2010. She joined the faculty of Food Engineering at the University of Mersin in 2010. Dr. Altan is the author of 13 research papers in refereed scientific journals, 2 book chapters, and more than 20 conference presentations. She is the recipient of the third-place poster award in the Second International Congress on Food and Nutrition in 2007, best poster award in ICC International Conference in 2008, and a finalist in IFT’s Food Engineering Division Graduate Paper Competition in 2008. She is a member of IFT. Her current research interests include processing of food materials into value-added products, modeling and optimization of food processing, utilization of agricultural processing by-products, and noninvasive imaging of food microstructure.

About the Series

Contemporary Food Engineering

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Subject Categories

BISAC Subject Codes/Headings:
SCIENCE / Chemistry / Industrial & Technical