Abstract
In the United States snack foods have evolved from a hand-cooked industry into a $12 billion a year business in 1990. Many families who made their products on kitchen stoves are now large corporations employing thousands of people. Along with this growth has come the need for high capacity equipment to keep up with the demand. Extruders fill this need as an important part of high output production systems.
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© 1994 Springer Science+Business Media Dordrecht
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Moore, G. (1994). Snack food extrusion. In: Frame, N.D. (eds) The Technology of Extrusion Cooking. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2135-8_4
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DOI: https://doi.org/10.1007/978-1-4615-2135-8_4
Publisher Name: Springer, Boston, MA
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