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Engineering Foods for Bioactives Stability and Delivery pp 309–339Cite as

Food Extrusion

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Part of the book series: Food Engineering Series ((FSES))

Abstract

Food extrusion is an increasingly important and widely applied process in the industry, and at the same time is a subject of extensive scientific and engineering research activity. The complexity of the extrusion process is prompting research in areas such as fluid dynamics, rheology and chemical reactions. The introduction of the twin-screw co-rotating extruder with flexible screw configuration is a marked improvement in the process. In addition to its use as an efficient tool for the production of pasta, snacks, ready-to-eat (RTE) cereals, texturized proteins and animal feed, the extruder is a valuable high-temperature-short-time (HTST) reactor. Extruded food products are safe, nutritious and of high organoleptic quality. Progress in extrusion technology is expected to contribute to the global food supply.

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Authors and Affiliations

  1. Department of Biotechnology and Food Engineering, Technion Israel Institute of Technology, Haifa, Israel

    Zeki Berk

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  1. Zeki Berk
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Editors and Affiliations

  1. School of Food and Nutritional Sciences, University College Cork, Cork, Ireland

    Yrjö H. Roos

  2. Biotechnology & Food Engineering, Technion, Israel Institute of Technology, Haifa, Israel

    Yoav D. Livney

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Berk, Z. (2017). Food Extrusion. In: Roos, Y., Livney, Y. (eds) Engineering Foods for Bioactives Stability and Delivery. Food Engineering Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-6595-3_12

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