Extrusion Technology: Transforming Food Processing | Chapter 1 | Extrusion Technology: Transforming Food Processing

Extrusion technology has revolutionized the landscape of food processing, offering a versatile and efficient means of transforming raw ingredients into a diverse array of value-added food products. This book, "Extrusion Technology: Transforming Food Processing," provides a comprehensive overview of the principles, applications, and advancements in food extrusion, catering to the needs of students, researchers, and professionals in the food industry. The book begins by elucidating the fundamental principles underlying extrusion technology, including the mechanisms of mixing, shearing, heating, and shaping that characterize the extrusion process. Readers will gain a deeper understanding of the various types of extruders, their design features, and operational parameters, laying the groundwork for exploring the diverse applications of extrusion in food processing.
 
Subsequent chapters delve into the application of extrusion technology across different food categories, ranging from traditional staples like pasta and breakfast cereals, and confectioneries to emerging products such as meat analogs, functional ingredients, and plant-based alternatives. Moreover, the book explores the latest advancements and innovations in extrusion technology, including the incorporation of novel ingredients, the use of advanced processing techniques, and the integration of sustainability principles into extrusion processes.
 
In conclusion, "Extrusion Technology: Transforming Food Processing" serves as valuable resource for anyone seeking to deepen their understanding of food extrusion technology and harness its transformative potential in food product development.

Author(s) Details:

Dr. Prerana Shere,
MIT School of Food Technology, MIT Art, Design and Technology University, Pune, Maharashtra, India.

Dr. Rinku Agrawal,
MIT School of Food Technology, MIT Art, Design and Technology University, Pune, Maharashtra, India.

Please see the link here: https://stm.bookpi.org/ETTFP/article/view/14295