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Extruding Equipment

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Snack Food Technology

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Abstract

The definition of Rossen and Miller (1973) can be considered satisfactory for food extrusion in general: “Food extrusion is a process in which a food material is forced to flow, under one or more of a variety of conditions of mixing, heating, and shear, through a die which is designed to form and/or puff-dry the ingredients.” Many kinds of foods other than snacks are processed by such methods. Macaroni products (pasta) are examples of foods that were produced by extrusion processes long before the first extruded snacks were developed. In fact, the earliest devices for producing snacks were based to a large extent on pasta extrusion technology. Current machine design also owes a great deal to the engineering innovations developed in the plastics industry, where most of the basic studies in extruder performance are being conducted.

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Authors and Affiliations

  1. Pocoloco, Inc., P.O. Box 384, Villa Park, Illinois, USA

    Samuel A. Matz (President)

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  1. Samuel A. Matz
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© 1984 The Avi Publishing Company, Inc.

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Matz, S.A. (1984). Extruding Equipment. In: Snack Food Technology. Springer, Dordrecht. https://doi.org/10.1007/978-94-010-9778-9_17

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  • DOI: https://doi.org/10.1007/978-94-010-9778-9_17

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-94-010-9780-2

  • Online ISBN: 978-94-010-9778-9

  • eBook Packages: Springer Book Archive

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