Extrusion Cooking for Food and Feed

Biochemistry, Technology, and Applications
Erscheinungsjahr 2026
ISBN: 978-0-443-29987-2
Verlag: Elsevier Science

Buch, Englisch, 390 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 450 g

Extrusion Cooking for Food and Feed: Biochemistry, Technology, and Applications offers a comprehensive updated knowledge on extruded food products (for human, pet, and aquaculture) and the associated processing technologies and machinery requirements. Comprised of 18 chapters, the book covers every possible application of the food extrusion, explaining the biochemical changes of food ingredients during extrusion cooking, the design aspect of the extruder, besides also covering cold and hybrid extrusion, the role of carbohydrates, proteins, fat and lipid in extrusion, and the pet feed and aqua feed. A concise book on extrusion cooking benefits the readers to understand the present status of snacks foods, and it also allows industries take on meeting the growing demand for pet food.

Autoren/Hrsg.

Das, Amit Baran

Singha, Poonam

Muthukumarappan, Kasiviswanathan

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

1. Introduction to extrusion cooking
2. Design and modelling of single screw extruder
3. Design and modelling of twin screw extruder
4. Reactive extrusion processing
5. Extrusion-based 3D printing
6. Cold extrusion
7. Hybrid extrusion
8. Role of carbohydrates in extrusion
9. Role of protein in extrusion
10. Role of fat and lipid in extrusion
11. Effect on phytochemical properties
12. Effect on anti-nutritional factors
13. Development of texturized vegetable protein
14. Development of aqua food by extrusion processing
15. Development of pet foods by extrusion processing
16. Development of starch/polymeric foams by extrusion processing
17. Process standardization
18. Novel applications
19. Working with an extruder: Problems, safety and troubleshooting

Über Autor(innen)

Muthukumarappan, Kasiviswanathan
Dr. Kasiviswanathan Muthukumarappan is Maynard A. Klingbeil Endowed Department Head and Distinguished Professor of the Department of Agricultural and Biosystems Engineering at the South Dakota State University.
In his more than 25 years of professional career, Dr. Muthu has devoted his time to develop novel methods to test the functional properties of food materials, develop fundamental platform technologies and bio-refinery systems to produce energy, materials and chemicals from renewable resources and extrusion processing of value-added co-products. He has authored or co-authored more than 250 peer-reviewed publications and made more than 350 regional, national, and international presentations. A few of his awards and honors include a 2013 Distinguished Professor, 2012 ASABE Fellow Award, 2011 Griffith Faculty Research Award, 2009 Evelyn E. Rosentreter Standards Award in recognition of his outstanding contributions as a research leader and educator in the food and bioprocess engineering area.

Das, Amit Baran
Dr. Amit Baran Das has extensive research experience in extrusion processing, food rheology and novel solvents for food application. Dr. Das has published more than 40 peer reviewed articles and 8 book chapters. He has 3 patents and serves as a team leader for more than 4 sponsored projects. He is also working as team leader of Govt. sponsored food mission.