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Book Review Trends in Food Science & Technology 28 (2012) 168

source in addressing extrusion issues as they


Extrusion Problems Solved: Food, Pet Food arise. Typically, this will involve trying to ac-
cess information as quickly as possible with-
and Feed out the need to wade through pages of text.
To this end, there is a comprehensive index
Mian N. Riaz, Galen J. Rokey, Published by: Woodhead Publishing Limited, 80 High Street,
to assist the reader, along with a complete
Sawston, Cambridge CB22 3HJ, UK, December 2011, ISBN 978-1-84569-664-1, Hardcover,
listing of the actual 302 questions referenced
184 pages (Copyright date: 2012)
by both question number and page number.
Throughout the book, there is a strong
sense of structure. Chapters dealing with
Introduction Chapter 3: Selecting the right type of ex- “common problems and their solutions” for
“Extrusion problems solved: Food, pet food truder: single screw and twin screw ex- single screw extruders (i.e., Chapter 8) and
and feed” is number 226 in the Woodhead truders for food and feed production twin screw extruders (i.e., Chapter 9) have
Publishing Series in Food Science, Technol- Chapter 4: Selecting the right type of ex- a number of identical or similar questions ar-
ogy, and Nutrition. Its authors are highly ex- truder: dry extruders and expanders for ranged in the same order, with responses that
perienced in the field of extrusion food and feed production provide thorough answers to that specific
technology and are well versed in the prob- Chapter 5: Impact of protein, starch, fat type of extruder. Such an arrangement facili-
lems facing those involved in extrusion tech- and fiber on extruded foods and feeds tates comparison of various attributes of the
nology. Dr. Mian Riaz is Director of the Food Chapter 6: Impact of particle size and two extruder types.
Protein Research and Development Center other ingredients on extruded foods and Also in keeping with the reference applica-
and Head of the Extrusion Technology Pro- feeds tion is the inclusion of identical diagrams or
gram at Texas A&M University. Galen Rokey Chapter 7: Preconditioners in food and photographs in various chapters. While this
is the Process Manager for the Pet Food feed extrusion: common problems and may seem to be unnecessarily repetitive at
Applications Group at Wenger Manufactur- their solutions first, it is used effectively in allowing the
ing, Inc., in Sabetha, Kansas. Chapter 8: Single screw extruders in food reader to view the relevant details on the
This book is directed to a rather diverse and feed extrusion: common problems same page as the question appears without
group of users ranging from those with an in- and their solutions having to search for a diagram in another
terest in learning the basic principles of extru- Chapter 9: Twin screw extruders in food part of the book.
sion to those already working in this area. and feed extrusion: common problems One rather obvious oversight is that the au-
Instead of presenting information in a tradi- and their solution thors have not numbered the chapters.
tional textbook style, the authors have Chapter 10: Die and knife assemblies in Although this may seem trivial, doing so
elected to use a “question and answer” ap- food and feed extrusion: common prob- could reduce some minor confusion with
proach. Each question (there are over three lems and their solution the organization of the book. Figures in
hundred of them) is based on realistic scenar- Chapter 11: Drying extruded food prod- each successive chapter begin their number-
ios that would be faced in practical extrusion ucts: common problems and their ing at 1, whereas a combination of the chap-
situations. solutions ter number and figure number would seem
Chapter 12: Practical considerations, rule more appropriate (e.g., Figure 1-2 or 2-11,
of thumb and solutions to the most com- etc.).
mon problems in food and feed extrusion
Topics covered
Index
The book itself is divided into twelve chap- Summary comment
ters arranged from basic extrusion principles, In spite of its apparent small physical size,
through the selection of the appropriate ex- this is an extremely informative book.
truder for a specific application, and on to Specific comments The overall layout of the book is quite
more advanced topics such as how various As stated above, “Extrusion problems open, adding to its “readability” and ease of
aspects of the food and feed material affect solved: Food, pet food and feed” is written finding information.
the extrusion process. These chapters incor- in a question and answer format. While this It should serve as a valuable reference
porate food functionality with processing may seem somewhat unusual at first, it is source for anyone already working in the
conditions to describe their effects on both a highly appropriate way in which to handle area of extrusion technology or contemplat-
the final product and the overall process. the resolution of problems arising in extru- ing extrusion for a food or feed processing
There are also chapters detailing the use of sion processes. application.
preconditioners, the use of dies and knife as- The book uses a combination of well-
semblies, and drying extruded products. drawn schematic diagrams, graphs, and Donald G. Mercer
The following is a list of chapter titles: tables along with photographs of actual pro- Department of Food Science, University
duction equipment to provide clarification of Guelph, Guelph, Ontario N1G 2W1,
Chapter 1: An introduction to food and of concepts. Questions are thoroughly an- Canada
feed extrusion and associated terminology swered in a concise and structured manner. Tel.: þ1 613 258 8336x61626;
Chapter 2: Components of a food or feed The format of the book recognizes the fact fax: þ1 613 258 8483.
extrusion system that it will be used primarily as a reference E-mail: dmercer@uoguelph.ca

0924-2244/$ - see front matter


doi:10.1016/j.tifs.2012.05.001

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