Principal contributor of the sections on extrusion and extruders, Robert C. Miller, and on process control, Steven J. Mulvaney.
Robert C. Miller and Steven J. Mulvaney
Breakfast Cereals and How They are Made, Second Edition
Pages 215-277
DOI: https://doi.org/10.1094/1891127152.006
ISBN: 1-891127-15-2
Abstract
In Chapter 3, extrusion was introduced as a continuous cooking process. In this chapter, the extrusion process is explored in more detail, leading to two important specific applications in the breakfast cereal industry—direct expansion and the forming of solid shapes. These date to the origin of food extrusion and, in the case of forming, to the earliest uses of the extruder. The discussion is limited to screw extrusion of three major types: single-screw and intermeshing twin-screw, the latter in counterrotating and corotating styles. A thorough discussion of the use of preconditioning ahead of extrusion was included in Chapter 3 and will not be repeated here.
