ABSTRACT
Discussed in this chapter will be high-temperature/short-time (HT/ST) single- and twin-screw cooking extruders used in the food industry. This will not be an extremely technical discussion because most of the intimate details regarding the science of extruders are covered in other chapters in this book. Covered in this chapter will be the more common uses of cooking extruders in the food industry with an outline and description of the process flow for each of these processes including raw materials used and their specifications.
