Snack Foods Processing by Edmund W. Lusas, Lloyd W. Rooney

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Features

  • Includes every major type of savory shelf-stable snack product
  • Covers ingredients, equipment, preparation, processing, and post shaping and drying operations
  • Features contributors from leading equipment and supplier companies
  • Provides industry-based information not found in any other reference
  • Discusses sensory evaluation and quality control
  • Serves as a handy reference of ingredients specifications and process operating conditions
  • Summary

    Providing a clear, comprehensive overview of the industry, Snack Foods Processing is the definitive handbook on developing, preparing, and processing shelf-stable savory snack foods. Contributors from leading companies and academic institutions provide practical information and guidance based on years of industry experience. Collectively, they review the principles and critical specifics of processing savory snacks, starting from raw materials selection and care, through types of equipment used and its proper operation, to product seasoning, and packaging.

    The book covers every major product type, including potato and corn chips, alkali-cooked corn tortilla chips, pretzels, popcorn, extruder puffed and baked/fried products, half-products, meat snacks, and rice-based snacks. It also discusses international snack foods, including those of China, India, and Japan. It details post shaping and drying operations, covering seasonings, flavorings application, product protection and packaging materials, and filling and cartoning equipment.

    Whether you are new to the field or you are a pro facing broader responsibilities, Snack Foods Processing provides valuable information gained through first-hand experience. It presents a clear introduction to the snack foods industry and its terminology and explains the technical interrelationships between the many materials and processes used in making the finished snack food. New entrants into the field will be able to confidently communicate with suppliers and associates. Managers and quality control personnel will gain a better idea of where to start in solving problems when they arise.




    Table of Contents

    Contents

     

    1. Snack Foods Setting
      • Industry Scope
      • The Snack Industry: History, Domestic and Global Status
    2. Ingredients and General Equipment
      • Food Quality of Corn
      • Alkaline-Cooked Corn Products
      • Starches for Snack Foods
      • Oils and Industrial Frying
      • Hot Air Dryers
    3. Snack Foods Preparation and Dedicated Equipment
      • Potatoes and Potato Chips
      • Use of Dried Potatoes in Snack Foods
      • Tortilla Chip Processing
      • Snack Foods From Formers and High-Shear Extruders
      • Snack Foods From Cooking Extruders
      • Perfect Pretzel Production
      • Popcorn Products
      • Snack Foods of Animal Origin
      • Rice-Based Snack Foods
      • Japanese Snack Foods
      • Snack Foods of India
    4. Operations After Shaping and Drying
      • Snack Food Seasonings
      • Snack Seasonings Application
      • Sensory Evaluation in Snack Foods Development and Production
      • Product Protection and Packaging Materials
      • Snack Foods Filling and Packaging
      • Evaluation Methods and Quality Control for Snacks

    Appendices
    Index

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