Welcome to the world of Extrusion Technology! If you’ve ever wondered how your favorite snacks, cereals, or even meat alternatives are made, you’re about to find out.
This book, “Extrusion Technology: Transforming Food Processing,” serves as a comprehensive exploration of the principles, applications, and advancements in extrusion technology. Extrusion technology plays a crucial role in transforming food processing by offering efficient, versatile, and innovative solutions for production of a diverse range of food products.
Extrusion is more than just a mechanical process—it is a fusion of art and science, where creativity and innovation intersect to create new textures, flavors, and experiences. Throughout this book, we will showcase the diverse array of products that can be produced using extrusion technology, from crispy snacks and crunchy breakfast cereals to textured vegetable proteins and gluten-free pastas.
Moreover, we will delve into the latest advancements in extrusion technology, exploring emerging trends and cutting-edge techniques that are shaping the future of food processing. We are confident that this book will be useful for students, researchers, and professionals in every aspect of extrusion processing.
