Preface EXTRUSION-COOKING AND RELATED TECHNIQUE Extrusion-Cooking Technology Quality Parameters Extrusion-Cooking Technique MOdern Food Extruders Concluding Remarks ENGINEERING ASPECTS OF EXTRUSION Mass Flow and Temperature Distribution in a Single-Screw Extruder Energy Balance Mass and Heat Transfer in a Twin-Screw Extruder RAW MATERIALS IN THE PRODUCTION OF EXTRUDATES Introduction Structure-Forming Raw Materials and Additional Components Physical and Chemical Changes in Vegetable Raw Materials During the Extrusion-Cooking Nutritional Value of Extrusion-Cooked Foods Concluding Remarks PRODUCTION OF BREAKFAST CEREALS Introduction Direct Extruded Breakfast Cereals Flaked Cereals Remarks on Operation SNACK PELLETS Introduction The Methods of Snack Pellets Manufacturing CRISP BREAD, BREAD CRUMBS, BABY FOOD Production of Crisped Bread Production of Bread Crumbs Production of Precooked Flour, Instant Semolina and Baby Food PRECOOKED PASTA Introduction Raw Materials Used in Pasta Processing Extrusion-Cooked Pasta Like Products Conclusions PROCESSING OF FULL FAT SOYBEANS AND TEXTURED VEGETABLE PROTEINS Introduction Extrusion-Cooking of Full-Fat Soybeans and Other Protein-Rich Vegetable Materials Production of Textured Proteins and Meat Analogues EXTRUSION TECHNIQUE IN CONFECTIONERY Introduction Sweets and Candy Creams and Pastes Gums and Jellies Other Products Concluding Remarks PET FOOD AND AQUAFEED Introduction Market Development Feed Extruders Technology Concluding Remarks EXPANDERS Introduction Design of Expanders Application Concluding Remarks EXTRUSION-COOKING IN WASTE MANAGEMENT AND PAPER PULP Introduction Processing of Animal Waste Utilisation of Non-Meat Waste of the Food Industry Extrusion in Paper Pulp Processing PROCESS AUTOMATION Introduction Control and Automation THERMOPLASTIC STARCH Introduction Raw Materials Physical and Utility Features Production of Biodegradable Packaging Materials Concluding Remarks SCALE UP OF EXTRUSION-COOKING in Single Screw Extruders Introduction Basic Analysis Summary of Equations Used Kinematical Similarity Geometrical and Kinetic Similarity Motor Power and Torque Equal Average End Temperature Similar Temperature Profiles Similarity in Residence Times Guidelines for Scaling PRODUCERS OF FOOD EXTRUDERS AND EXPANDERS