Abstract
Extrusion is defined as the out- (Latin ‘ex’) thrust (Latin ‘trudere’) of a material through an opening by pressure. The fully evolved food extrusion process has become a much more complex operation which can be defined in only general terms: it is a continuous process which applies the interactions of mechanical geometry, rheology, chemistry and energy in a controlled environment of pressure and shear to improve food properties, and to create food products with special characteristics. Actual food extrusion processes contain a series of unit operations within the extruder, some or all of which might be applied in a particular production line (see Figure 12.1). These include the following.
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Miller, R.C. (1993). Extrusion of baked products. In: Kamel, B.S., Stauffer, C.E. (eds) Advances in Baking Technology. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-7256-9_12
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DOI: https://doi.org/10.1007/978-1-4899-7256-9_12
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