Practical Short Course In

Snack Foods Processing

Extruded Snacks and Tortilla Chips
March 26-31, 2017

Editors:
M. N. Riaz
J. M. Awika
C. A. Mack

Process Engineering Research and Development Center

Texas A&M Engineering Experiment Station
The Texas A&M University System
College Station, TX 77843
 Copyright© 2017

by

Process Engineering Research and Development Center

All rights reserved, except for reprints and commercially-prepared articles,

which are protected by their own applicable copyrights.

21st Edition, March 2017

Process Engineering Research and Development Center

Texas A&M Engineering Experiment Station
The Texas A&M University System
College Station, TX 77843
 Forward & Acknowledgments

This manual has been prepared for use in support of a Practical Short Course in
Snack Foods Processing taught at the Process Engineering Research & Development
Center, Texas A&M University, College Station, Texas.

Each chapter is written by a representative of an equipment manufacturer or

processing firm, experienced in his or her specialty, or by a staff member of the Process
Engineering Research & Development Center. Information contained herein is often
more extensive than could be presented orally during the short course sessions, and it is
made available for later review and reference by short course participants. In addition
to specially written articles, this manual also contains applicable literature.

It is expected this manual will evolve and improve in contents, through the
experience and feedback of repeated short course sessions.

Contents of this manual, except for commercially-prepared appendix material,

are copyrighted. All authors have assigned publication rights to the Process
Engineering Research & Development Center. Printing partial copies is permitted for
instructional use only, only if the authors give written permission and that authors and
source are acknowledged.

We would like to express our appreciation to all authors and instructors who
participated in presenting the short course, to members of the Practical Short Course
Advisory Committee who assisted in organizing this course and whose encouragement
and financial support helped to make this course a reality.

Mian N. Riaz
Joseph M. Awika
Chris A. Mack

Process Engineering Research & Development Center

Texas A&M Engineering Experiment Station

March 2017
 Table of Contents

Chapter

Extruders in Snack Foods Preparation 1

The Status and Issues of the Snack Food Industry 2

Grinding of Masa and Other Processes & Equipment for

3
Tortilla Chips & Corn Chips

Thermal Processing Snack Products 4

Commercial Equipment for Making Dry Extruded

5
Baked and Fried Snacks

An Overview of Corn Tortilla Chips Manufacturing 6

Corn Quality for Alkaline Cooking 7

Dry Milling and Corn Products for Snack Foods 8

Other Ingredients for Snack Foods: Rice & Sorghum

9
Extrusion Properties

Production of Masa using Extrusion Technology 10

Nutritious Snacks Incorporating Bean and Pea Ingredients 11

NIR Analyzer on Ingredients and Snack Food 12

Food Safety, Hygiene and microbiology for Snack Food

13
Industries

Quality Control Laboratory Guidelines:

14
Analytical Techniques for the Corn Alkaline Cooking Industry

Raw Material Specifications for Expanded Snacks 15

 Chapter

Single and Twin Screw Extruders for Snack Food Production 16

Extrusion Applications for Food Products 17

Principles of Die Design 18

Popcorn and Its Requirements 19

Extrusion Processing Technologies 20

Starch and Protein Changes During Processing:

21
Ingredient Functionality

High Protein, Whole Grain, and Specialty Snack Extrusion 22

Uses of Dehydrated Potato for Snack Food Products 23

Flavors and Seasonings for Snack Foods 24

Coating and Flavoring of Extruded Snacks and Tortilla Chips 25

Trouble Shooting of Expanded Snacks 26

Conveying, Scaling, and Packaging for High Speed VFFS

27
Snack Foods

Frying Oils: An Overview of Quality, Fundamentals, &

28
Applications

How To Develop New Food Products 29

Frying Oils: Chemistry, Filtration, and Adsorbents 30