Snack Foods Processing: 1st Edition (Hardback) book cover

Snack Foods Processing

1st Edition

Edited by Edmund W. Lusas, Lloyd W. Rooney

CRC Press

639 pages

Purchasing Options:$ = USD
Hardback: 9781566769327
pub: 2001-06-05
$290.00
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Description

Providing a clear, comprehensive overview of the industry, Snack Foods Processing is the definitive handbook on developing, preparing, and processing shelf-stable savory snack foods. Contributors from leading companies and academic institutions provide practical information and guidance based on years of industry experience. Collectively, they review the principles and critical specifics of processing savory snacks, starting from raw materials selection and care, through types of equipment used and its proper operation, to product seasoning, and packaging.

The book covers every major product type, including potato and corn chips, alkali-cooked corn tortilla chips, pretzels, popcorn, extruder puffed and baked/fried products, half-products, meat snacks, and rice-based snacks. It also discusses international snack foods, including those of China, India, and Japan. It details post shaping and drying operations, covering seasonings, flavorings application, product protection and packaging materials, and filling and cartoning equipment.

Whether you are new to the field or you are a pro facing broader responsibilities, Snack Foods Processing provides valuable information gained through first-hand experience. It presents a clear introduction to the snack foods industry and its terminology and explains the technical interrelationships between the many materials and processes used in making the finished snack food. New entrants into the field will be able to confidently communicate with suppliers and associates. Managers and quality control personnel will gain a better idea of where to start in solving problems when they arise.

Reviews

"very comprehensive and informative. It has taken in the practical sides with proper theoretical references. The pictorial illustrations are good. This is an excellent reference book for food sicence and food engineering programs at the university level."

- Monoj K. Gupta, MG Edible Oil Consulting International, Richardson, Texas, in Inform, Vol. 13

Table of Contents

THE SNACK FOODS SETTING

Overview, E.W. Lusas

The Snack Industry: History, Domestic and Global Status, J.A. McCarthy

INGREDIENTS AND GENERAL EQUIPMENT

Food Quality of Corn, L.W. Rooney and E.L. Suhendro

Alkaline-Cooked Corn Products, C.M.McDonough, M.H. Gomez, L.W. Rooney, and S.O. Serna-Saldivar

Starches for Snack Foods, D.P. Huang and L.W. Rooney

Oils and Industrial Frying, D.E. Banks and E.W. Lusas

Hot Air Dryers, R. Sunderland

SNACK FOODS PREPARATION AND DEDICATED EQUIPMENT

Potatoes and Potato Chips, W.A. Gould

Use of Dried Potatoes in Snack Foods, V. Hix

Tortilla Chip Processing, S.P. Mehta

Snack Foods from Formers and High-Shear Extruders, O. Burtea

Snack Foods From Cooking Extruders, G. Huber

Perfect Pretzel Production, E.T. Groff

Popcorn Products, C. Cretors

Snack Foods of Animal Origin, P. Bechtel

Rice-Based Snack Foods, S. Lu and T.-C. Lin

Japanese Snack Foods, S. Nagao

Snack Foods of India, S. R. Mudambi and M.V. Rajagopal

OPERATIONS AFTER SHAPING AND DRYING

Snack Food Seasonings, J. Seighman

Snack Seasonings Application, D. E. Hanify

Sensory Evaluation in Snack Foods Development and

Production, D. Jacoby and C. King

Product Protection and Packaging Materials, T. Dunn

Snack Foods Filling and Packaging, C. Kuhr

Evaluation Methods and Quality Control for Snacks, R Waniska

Subject Categories

BISAC Subject Codes/Headings:
TEC012000
TECHNOLOGY & ENGINEERING / Food Science