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Food Extrusion

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Principles of Food Processing

Part of the book series: Food Science Texts Series ((FSTS))

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Abstract

Extrusion may be defined as forcing a pumpable product through a small opening to shape materials in a designed fashion. The extrusion process may occur through use of a piston, a set of rollers, or screw to force the material, usually through a narrow opening, into the desired shape. A home cookie maker is a simple example of an extruder. Cookie dough is forced through a specially shaped die, or opening, by use of a piston in a cylinder to form the desired shape of cookie.

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References

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Author information

Authors and Affiliations

  1. University of Missouri, USA

    Dennis R. Heldman

  2. University of Wisconsin, USA

    Richard W. Hartel

Authors
  1. Dennis R. Heldman
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  2. Richard W. Hartel
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© 1999 Aspen Publishers, Inc.

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Heldman, D.R., Hartel, R.W. (1999). Food Extrusion. In: Principles of Food Processing. Food Science Texts Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-6093-7_10

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  • DOI: https://doi.org/10.1007/978-1-4615-6093-7_10

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-0-8342-1269-5

  • Online ISBN: 978-1-4615-6093-7

  • eBook Packages: Springer Book Archive

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