13. Extrusion

  1. James G. Brennan MSc FIFST2 and
  2. Dr. Alistair S. Grandison3
  1. Paul Ainsworth

Published Online: 12 DEC 2011

DOI: 10.1002/9783527634361.ch13

Food Processing Handbook, Second Edition

Food Processing Handbook, Second Edition

How to Cite

Ainsworth, P. (2011) Extrusion, in Food Processing Handbook, Second Edition (eds J. G. Brennan and A. S. Grandison), Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim, Germany. doi: 10.1002/9783527634361.ch13

Editor Information

  1. 2

    16 Benning Way, Wokingham, Berks RG40 1XX, United Kingdom

  2. 3

    Department of Food and Nutritional Sciences, University of Reading, P.O. Box 226, Whiteknights, Reading RG6 6AP, United Kingdom

Author Information

  1. Manchester Metropolitan University, Retired Professor of Food Technology and Director of the Manchester Food Research Centre, Old Hall Lane, Manchester M14 6HR, UK

Publication History

  1. Published Online: 12 DEC 2011
  2. Published Print: 16 NOV 2011

ISBN Information

Print ISBN: 9783527324682

Online ISBN: 9783527634361



  • flavor retention;
  • nutritional values;
  • single-screw extruders;
  • starch-based products;
  • twin-screw extruders;
  • water absorption index


This chapter contains sections titled:

  • General Principles

  • Extrusion Equipment

  • Effects of Extrusion on the Properties of Foods

  • References