cover

Contents

Further Reading

Brennan, J. G., Grandison, A. S. (eds.)

Food Processing Handbook

2 volumes

2011

Hardcover

ISBN: 978-3-527-32468-2

Peinemann, K.-V., Pereira Nunes, S., Giorno, L. (eds.)

Membrane Technology

Volume 3: Membranes for Food Applications

2010

Hardcover

ISBN: 978-3-527-31482-9

Rijk, R., Veraart, R. (eds.)

Global Legislation for Food Packaging Materials

2010

Hardcover

ISBN: 978-3-527-31912-1

Campbell-Platt, G. (ed.)

Food Science and Technology

2009

Hardcover

ISBN: 978-0-632-06421-2

International Food Information Service

IFIS Dictionary of Food Science and Technology

2009

Hardcover

ISBN: 978-1-4051-8740-4

Janssen, L., Moscicki, L. (eds.)

Thermoplastic Starch

A Green Material for Various Industries

2009

Hardcover

ISBN: 978-3-527-32528-3

Piringer, O. G., Baner, A. L. (eds.)

Plastic Packaging

Interactions with Food and Pharmaceuticals

2008

Hardcover

ISBN: 978-3-527-31455-3

Title Page

Preface

Extrusion-cooking is gaining increasing popularity in the global agro-food processing industry, particularly in the food and feed sectors. In this handbook, we want to share the secrets of this relatively new technology, paying particular attention to the utilitarian aspects, namely discussing the processes associated with the production of various extrudates and describing the machinery and equipment necessary for their manufacture. There are also many comments and recommendations of a purely operational nature. A perusal of the book will give, in my view, not only information concerning the complexities of the production but also a quantum of engineering knowledge helpful in decision making for those who are considering whether or not to implement this technology in their processing plants.

Being a promoter of substantial research programs in this field for many years I am a great enthusiast for extrusion-cooking, seeing much room for its application. As an editor my ambition was to collect the contents of this book that represent the latest achievements in the field, offering readers the best practical knowledge available at the time of publication. The text of the book has been developed together with invited scientists and industrial experts, whose substantial contribution has assured a high level of transferred knowledge.

This handbook is intended for researchers, students, engineers and technical staff studying or working in food process engineering, food technology, chemical engineering and/or related disciplines. I do hope that the text will also be of interest for food and feed producers as well as representatives of the various industries benefitting from the processing components and semi-finished goods in the agro-food industry.

L. Moimgcicki - Editor

List of Contributors

Leon P.B.M. Janssen

University of Groningen

Department of Chemical Engineering

Nijenborgh 4

9474 AG Groningen

The Netherlands

Marcin Mitrus

Lublin University of Life Sciences

Department of Food Process

Engineering

Doswiadczalna Str. 44

20-280 Lublin

Poland

Leszek Moimgcicki

Lublin University of Life Sciences

Department of Food Process

Engineering

Doswiadczalna Str. 44

20-280 Lublin

Poland

Andreas Moster

Bühler GmbH

Ernst-Amme-Str. 19

38114 Braunschweig

Germany

Dick J. van Zuilichem

Everlaan 1

6705 DH Wageningen

The Netherlands

Agnieszka Wójtowicz

Lublin University of Life Sciences

Department of Food Process

Engineering

Doswiadczalna Str. 44

20-280 Lublin

Poland