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Index page for: Extruders in Food Applications

Table of Contents INTRODUCTION TO FOOD EXTRUSIONMian N. Riaz, Ph.D., Head of the Extrusion, Technology Program, Texas A&M University, Food Protein R&D Centero Advantageso Their Application in the Food IndustriesDRY EXTRUDERS Nabil Said, Ph.D., Director of Research and Development, Triple F/Insta-Pro International o Introductiono Principleso Advantages of Dry ExtruderINTERRUPTED FLIGHT EXTRUDERS/EXPANDERS Maurice William, Director of Research and Development, Anderson International Corpo Introductiono Characteristicso Application of Cut Flight Extruder/ExpanderSINGLE SCREW EXTRUDERS Galen Rokey, Manger, Technical Center, Wenger Manufacturing Co.o Introductiono Advantages and Disadvantageso Application in FoodTWIN SCREW EXTRUDERSGordon Huber, Director, New Concept Development, Wenger Manufacturing Co.o Introductiono Characteristicso Advantages & Disadvantageso ApplicationPRECONDITIONERBradley S. Strahm, Process Development Engineer, Wenger Manufacturing Coo Introductiono Characteristicso Effect on Extrusiono AdvantagesCHEMICAL AND NUTRITIONAL CHANGES IN FOOD DURING EXTRUSIONMary Ellen Camire, Ph.D., Chairperson, Dept. of Food Science and Nutrition, University of Maineo Introductiono Effect on Starcho Proteino Fato Dietary Fibero Vitamins