662 Pages
    by CRC Press

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    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.

    Overview, E.W. Lusas
    The Snack Industry: History, Domestic and Global Status, J.A. McCarthy

    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

    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

    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
    "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