Extrusion of foods
Practical Action
and corn syrup with added colours, acids and flavours. They are extruded as a ‘rope’ and made into
the required shapes using stamping or forming machines. Energy consumption using an extruder to
produce confectionery is about half of that used in boiling pans.
Further information
Advances in Food Extrusion Technology, Maskan, M. and Altan, A., 2011,
Contemporary Food Engineering Series, CRC Press,
Extruders in Food Applications, Riaz, M.N., 2000, CRC Press
Extrusion-cooking Techniques: applications, theory and sustainability, Moscicki, L., 2011, John
Wiley & Sons.
Pasta and Semolina Technology, Kill, R.S., and Turnbull, K., 2001, John Wiley & Sons.
The Complete Manual of Small-scale Food Processing, Fellows, P.J., 2012. Practical Action
Publishing, in preparation.
This document was written by Peter Fellows for Practical Action, March 2012.
Practical Action
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