Extrusion and Size Change Processes in the Food Industry

Extrusion and Size Change Processes in the Food Industry by Seid Mahdi Jafari is an authoritative, practical guide that captures the science and application of extrusion, grinding, milling, and other size-reduction techniques shaping modern food production. Whether you manage a production line in North America, develop snacks in Europe, or innovate ingredient systems in Asia-Pacific, this book delivers the technical insight you need to improve product quality and process efficiency.

Inside, readers will find clear explanations of extrusion mechanics, screw and die design, thermal and rheological effects, particle-size control, and scale-up strategies. The text bridges theory and practice—covering process optimization, troubleshooting, and quality attributes such as texture, mouthfeel, and shelf life—so R&D scientists, process engineers, and production managers can make informed, cost-effective decisions on the factory floor.

What sets this volume apart is its focus on real-world applicability: actionable process parameters, comparative equipment analysis, and best-practice approaches for diverse product categories from cereal and snack manufacture to pet foods and ready-to-eat meals. The writing is technically robust yet readable, making it suitable as a reference for graduate students and a practical manual for industry professionals across Latin America, Africa, and developed markets.

If you want to reduce waste, scale a formula reliably, or launch novel extruded Books, this book is an indispensable resource. Add Extrusion and Size Change Processes in the Food Industry by Seid Mahdi Jafari to your library and equip your team with the knowledge to innovate, optimize, and succeed in the competitive global food industry. Order your copy today.

Note: eBooks do not include supplementary materials such as CDs, access codes, etc.