Handbook of Farm, Dairy and Food Machinery Engineering, 2013
Food extruders can be visualized as a high temperature short time (HTST) device that can transfor... more Food extruders can be visualized as a high temperature short time (HTST) device that can transform a variety of raw ingredients into intermediate and finished products. Extrusion technology provides several different advantages over traditional methods of food and feed processing. Extrusion is simply the operation of shaping a plastic or dough-like material by forcing it through a restriction or die. A food extruder is a device that expedites the shaping and restructuring process for food ingredients. Extrusion is a highly versatile operation that can be applied to a variety of food processes. Extruders can be used to cook, form, mix, texturize, and shape food products under conditions that favor quality retention, high productivity, and low cost. There are several different types of extruders available in the market. This may cause confusion for food manufacturers when selecting a proper extruder for food production.
Critical Reviews in Food Science and Nutrition, 2013
Pulses are highly nutritious seeds of pod-bearing leguminous plants, specifically dry peas, lenti... more Pulses are highly nutritious seeds of pod-bearing leguminous plants, specifically dry peas, lentils, and chickpeas. US farmers harvest about 2.6 million pounds of pulses every year but 75% of this is being exported internationally because of its increased consumption in the developing countries. In the current scenario, increasing costs of production, bad economy, and fluctuating food commodity prices have made a strong case for US producers to seek opportunities to increase domestic consumption of pulses through value-added products. Pulses are the richest sources of plant proteins and provide approximately 10% of the total dietary requirements of the proteins world over. Pulses are also high in dietary fibers and complex carbohydrates leading to low GI (glycemic index) foods. Pulses help to lower cholesterol and triglycerides as leguminous fibers are hypoglycosuria because of consisting more amylose than amylopectin. Pulses provide tremendous opportunities to be utilized in the processed foods such as bakery products, bread, pasta, snack foods, soups, cereal bar filing, tortillas, meat, etc. These show excellent opportunities in frozen dough foods either as added flour or as fillings. Pulses in view of their nutrient profile, seem to be ideal for inclusion in designing snack foods, baby, and sports foods.
Comprehensive Reviews in Food Science and Food Safety, 2013
Since the early 1900s the food industry has undergone major advances that have led to more than h... more Since the early 1900s the food industry has undergone major advances that have led to more than half of the shelves in a modern supermarket being stocked with packaged and processed foods. These boxed, canned, and frozen foods achieve their convenience by using a number of food ingredients and processing aids. The original sources and the details of their processing prior to inclusion in the final food product are not provided to consumers but will determine their acceptability for both halal and kosher food production. While additives are generally declared on a product label, processing aids are not shown on the ingredient statement and thus the consumer is not even aware of their presence. Some additives can be legally grouped into generic categories (such as spices) that also make it difficult for consumers to determine what exactly is in the products they buy and how these products have been processed. Thus, consumers need to put more pressure on the kosher and halal marketing system to use trademarked symbols that represent an organization that the consumer can hold accountable and which provides both the companies and the consumer with confidence in the kosher and/or halal status of the products being offered in the marketplace.
... 1990s, and many companies chose instead to install robots in health-and safety-risk areas ...... more ... 1990s, and many companies chose instead to install robots in health-and safety-risk areas ... term" fat." Over 95 percent of the weight of most extracted/separated food fats are ... Under the International Union of Pure and Applied Chemistry (IUPAC) convention, stearic, oleic, linoleic ...
CONTENTS Introduction 111 Dry and Semidry Processing 112 Soy Base Extraction Process 114 Flavor C... more CONTENTS Introduction 111 Dry and Semidry Processing 112 Soy Base Extraction Process 114 Flavor Characterization of Soy Dairy Products 114 Off-Flavor Development and How To Control It 116 Soybean Selection 118 Soybean Preparation 119 Soybean Dehulling 119 Soybean Soaking and Blanching 120 Soybean Wet Grinding 122 Flash Deodorization 122 Okara and Soy Base Separation 123 Okara Washing 124 Cooling, Storage, and Production of Dairy Alternatives 125 Okara Byproduct Valorization 125 Yield Calculation 126 Soy Base Extraction Equipment Suppliers 126 Stabilization and Packaging 128 Reconstituted Soymilk 130 Soy Dairy Alternatives 130 References 132
... 20: 703708. [CrossRef], [PubMed] View all references,2424. Mir, Z. and Hill, DC 1979. ... Zh... more ... 20: 703708. [CrossRef], [PubMed] View all references,2424. Mir, Z. and Hill, DC 1979. ... Zhu, S.,Riaz, MN and Lusas, EW 1996. Effect of different extrusion temperatures and moisture contents on Lipoxygenase inactivation and protein solubility in soybeans. J. of Agri. ...
Fats and oils are used for many purposes in animal feeds and pet foods, including the following: ... more Fats and oils are used for many purposes in animal feeds and pet foods, including the following: Increasing caloric density of feeds (by about 2.25 times that of similar dry weights of proteins or carbohydrates). Improving feed palatability and appearance. Reducing total feed intake, increasing feed efficiency, and minimizing feed costs. Increasing blood glycogen levels and endurance in working animals like horses and sled dogs. Lowering the heat of reaction during digestion and metabolism—important for comfort and productivity of large animals in hot weather. Delaying digestion of feedstuffs beyond the rumen by use of inert forms of fats and coatings. Providing needed molecular structures through dietary essential fatty acids (EFA) and phospholipids. Improving appearance of skin and hair, and prevention of dermatitis. Modifying fatty acid profiles in “designer food” animal products. Carrying fat-soluble vitamins and color compounds. Binding heat-sensitive flavorings, vitamins, medications, and “instant gravy” mixes to pet foods and feeds after extrusion or drying. Improving dispersion of dry mixes, e.g., lecithin in calf milk replacers. Preventing segregation of mixed feeds. Reducing dustiness of feeds and feeding operations and of grain elevator dust. Lubricating feed processing machinery. Keywords: pet food; animal feed; feedstuff; national research council; association of american feed control; fat storage; designer food; lipids
Page 52. 3 Processing of Soybeans into Ingredients Mian N. Riaz CONTENTS Introduction..... ... Dr... more Page 52. 3 Processing of Soybeans into Ingredients Mian N. Riaz CONTENTS Introduction..... ... Dry soy hulls contain approximately 85.7% carbo-hydrates, 9% protein, 4.3% ash, and 1% lipids. 12 Kikuchi et al. ...
Halal foods are gaining popularity at grocery stores and restaurants. Sales of Halal products are... more Halal foods are gaining popularity at grocery stores and restaurants. Sales of Halal products are climbing as the number of U.S. Muslims grows, and demand is spilling over to other consumers, according to the Wall Street Journal (March 5, 1998). Sales of Halal meat are up 70% in the past five years, but thus far many large meat companies, such as ConAgra, Tyson and Oscar Mayer, make Halal food only for export. Page 1 of 5 Prepared Foods October 1999 Happy and Healthy Products, Inc. Fruitfull
Vitamins (fat and water soluble) are vital food ingredients for healthy living, required by our b... more Vitamins (fat and water soluble) are vital food ingredients for healthy living, required by our bodies for normal metabolism. These are present in most natural food in small quantities, but when we process food through thermal processing methods (especially extrusion) a reasonable amount of the present vitamins are lost. During extrusion, factors like barrel temperature, screw rpm, moisture of ingredients, die diameter, and throughput affect the retention of vitamins in food and feed. The vitamins most sensitive to the extrusion process are vitamin A and vitamin E from fat-soluble vitamins, and vitamin C, B(1), and folic acid from water-soluble vitamins. The other vitamins of the B group, such as B(2), B(6), B(12), niacin, Ca-pantothenate, and biotin, are stable. Vitamin E itself or in its complex form is quite unstable during processing and even in storage of extruded food. Ascorbic acid directly added or coated with fat and then added to feed during extrusion is also very unstable. Vitamins A, C, D, and E are also sensitive to oxidation, so these vitamins have minimum retention during storage of extruded food.
Handbook of Farm, Dairy and Food Machinery Engineering, 2013
Food extruders can be visualized as a high temperature short time (HTST) device that can transfor... more Food extruders can be visualized as a high temperature short time (HTST) device that can transform a variety of raw ingredients into intermediate and finished products. Extrusion technology provides several different advantages over traditional methods of food and feed processing. Extrusion is simply the operation of shaping a plastic or dough-like material by forcing it through a restriction or die. A food extruder is a device that expedites the shaping and restructuring process for food ingredients. Extrusion is a highly versatile operation that can be applied to a variety of food processes. Extruders can be used to cook, form, mix, texturize, and shape food products under conditions that favor quality retention, high productivity, and low cost. There are several different types of extruders available in the market. This may cause confusion for food manufacturers when selecting a proper extruder for food production.
Critical Reviews in Food Science and Nutrition, 2013
Pulses are highly nutritious seeds of pod-bearing leguminous plants, specifically dry peas, lenti... more Pulses are highly nutritious seeds of pod-bearing leguminous plants, specifically dry peas, lentils, and chickpeas. US farmers harvest about 2.6 million pounds of pulses every year but 75% of this is being exported internationally because of its increased consumption in the developing countries. In the current scenario, increasing costs of production, bad economy, and fluctuating food commodity prices have made a strong case for US producers to seek opportunities to increase domestic consumption of pulses through value-added products. Pulses are the richest sources of plant proteins and provide approximately 10% of the total dietary requirements of the proteins world over. Pulses are also high in dietary fibers and complex carbohydrates leading to low GI (glycemic index) foods. Pulses help to lower cholesterol and triglycerides as leguminous fibers are hypoglycosuria because of consisting more amylose than amylopectin. Pulses provide tremendous opportunities to be utilized in the processed foods such as bakery products, bread, pasta, snack foods, soups, cereal bar filing, tortillas, meat, etc. These show excellent opportunities in frozen dough foods either as added flour or as fillings. Pulses in view of their nutrient profile, seem to be ideal for inclusion in designing snack foods, baby, and sports foods.
Comprehensive Reviews in Food Science and Food Safety, 2013
Since the early 1900s the food industry has undergone major advances that have led to more than h... more Since the early 1900s the food industry has undergone major advances that have led to more than half of the shelves in a modern supermarket being stocked with packaged and processed foods. These boxed, canned, and frozen foods achieve their convenience by using a number of food ingredients and processing aids. The original sources and the details of their processing prior to inclusion in the final food product are not provided to consumers but will determine their acceptability for both halal and kosher food production. While additives are generally declared on a product label, processing aids are not shown on the ingredient statement and thus the consumer is not even aware of their presence. Some additives can be legally grouped into generic categories (such as spices) that also make it difficult for consumers to determine what exactly is in the products they buy and how these products have been processed. Thus, consumers need to put more pressure on the kosher and halal marketing system to use trademarked symbols that represent an organization that the consumer can hold accountable and which provides both the companies and the consumer with confidence in the kosher and/or halal status of the products being offered in the marketplace.
... 1990s, and many companies chose instead to install robots in health-and safety-risk areas ...... more ... 1990s, and many companies chose instead to install robots in health-and safety-risk areas ... term" fat." Over 95 percent of the weight of most extracted/separated food fats are ... Under the International Union of Pure and Applied Chemistry (IUPAC) convention, stearic, oleic, linoleic ...
CONTENTS Introduction 111 Dry and Semidry Processing 112 Soy Base Extraction Process 114 Flavor C... more CONTENTS Introduction 111 Dry and Semidry Processing 112 Soy Base Extraction Process 114 Flavor Characterization of Soy Dairy Products 114 Off-Flavor Development and How To Control It 116 Soybean Selection 118 Soybean Preparation 119 Soybean Dehulling 119 Soybean Soaking and Blanching 120 Soybean Wet Grinding 122 Flash Deodorization 122 Okara and Soy Base Separation 123 Okara Washing 124 Cooling, Storage, and Production of Dairy Alternatives 125 Okara Byproduct Valorization 125 Yield Calculation 126 Soy Base Extraction Equipment Suppliers 126 Stabilization and Packaging 128 Reconstituted Soymilk 130 Soy Dairy Alternatives 130 References 132
... 20: 703708. [CrossRef], [PubMed] View all references,2424. Mir, Z. and Hill, DC 1979. ... Zh... more ... 20: 703708. [CrossRef], [PubMed] View all references,2424. Mir, Z. and Hill, DC 1979. ... Zhu, S.,Riaz, MN and Lusas, EW 1996. Effect of different extrusion temperatures and moisture contents on Lipoxygenase inactivation and protein solubility in soybeans. J. of Agri. ...
Fats and oils are used for many purposes in animal feeds and pet foods, including the following: ... more Fats and oils are used for many purposes in animal feeds and pet foods, including the following: Increasing caloric density of feeds (by about 2.25 times that of similar dry weights of proteins or carbohydrates). Improving feed palatability and appearance. Reducing total feed intake, increasing feed efficiency, and minimizing feed costs. Increasing blood glycogen levels and endurance in working animals like horses and sled dogs. Lowering the heat of reaction during digestion and metabolism—important for comfort and productivity of large animals in hot weather. Delaying digestion of feedstuffs beyond the rumen by use of inert forms of fats and coatings. Providing needed molecular structures through dietary essential fatty acids (EFA) and phospholipids. Improving appearance of skin and hair, and prevention of dermatitis. Modifying fatty acid profiles in “designer food” animal products. Carrying fat-soluble vitamins and color compounds. Binding heat-sensitive flavorings, vitamins, medications, and “instant gravy” mixes to pet foods and feeds after extrusion or drying. Improving dispersion of dry mixes, e.g., lecithin in calf milk replacers. Preventing segregation of mixed feeds. Reducing dustiness of feeds and feeding operations and of grain elevator dust. Lubricating feed processing machinery. Keywords: pet food; animal feed; feedstuff; national research council; association of american feed control; fat storage; designer food; lipids
Page 52. 3 Processing of Soybeans into Ingredients Mian N. Riaz CONTENTS Introduction..... ... Dr... more Page 52. 3 Processing of Soybeans into Ingredients Mian N. Riaz CONTENTS Introduction..... ... Dry soy hulls contain approximately 85.7% carbo-hydrates, 9% protein, 4.3% ash, and 1% lipids. 12 Kikuchi et al. ...
Halal foods are gaining popularity at grocery stores and restaurants. Sales of Halal products are... more Halal foods are gaining popularity at grocery stores and restaurants. Sales of Halal products are climbing as the number of U.S. Muslims grows, and demand is spilling over to other consumers, according to the Wall Street Journal (March 5, 1998). Sales of Halal meat are up 70% in the past five years, but thus far many large meat companies, such as ConAgra, Tyson and Oscar Mayer, make Halal food only for export. Page 1 of 5 Prepared Foods October 1999 Happy and Healthy Products, Inc. Fruitfull
Vitamins (fat and water soluble) are vital food ingredients for healthy living, required by our b... more Vitamins (fat and water soluble) are vital food ingredients for healthy living, required by our bodies for normal metabolism. These are present in most natural food in small quantities, but when we process food through thermal processing methods (especially extrusion) a reasonable amount of the present vitamins are lost. During extrusion, factors like barrel temperature, screw rpm, moisture of ingredients, die diameter, and throughput affect the retention of vitamins in food and feed. The vitamins most sensitive to the extrusion process are vitamin A and vitamin E from fat-soluble vitamins, and vitamin C, B(1), and folic acid from water-soluble vitamins. The other vitamins of the B group, such as B(2), B(6), B(12), niacin, Ca-pantothenate, and biotin, are stable. Vitamin E itself or in its complex form is quite unstable during processing and even in storage of extruded food. Ascorbic acid directly added or coated with fat and then added to feed during extrusion is also very unstable. Vitamins A, C, D, and E are also sensitive to oxidation, so these vitamins have minimum retention during storage of extruded food.
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