Snack foods processing

Section I: The Snack Foods Setting 1. OVERVIEW EDMUND W. LUSAS 1. Introduction and Industry Scope 2. Past Innovations 3. Nutrition 4. Total Quality Management of Technology 5. References 2. THE SNACK INDUSTRY: HISTORY, DOMESTIC AND GLOBAL STATUS JAMES A. McCARTHY 1. Introduction 2. History 3. The Domestic Snack Food Market 4. The Global Market 5. The Snack Food Association 6. References ©2001 CRC Press LLC Section II: INGREDIENTS AND GENERALE QUIPMENT 3. Food Quality of Corn L. W. ROONEY and E. L. SUHENDRO 1. Introduction 2. Types of Corn 3. Corn Grades, Standards and Specifications 4. Corn Kernel Structure and Composition 5. Aflatoxins and Fumonisin 6. Genetically Modified Organisms (GMOS) 7. Food CornQualit y Attributes 8. Properties of Corn for Alkaline Cooking 9. Handling Food Corn 10. Industrial Dry Corn Milling 11. Dry Masa fromDry-Milled CornFractio ns 12. SorghumUtilizationinS nack Foods 13. Acknowledgments 14. References 4. ALKALINE-COOKED CORN PRODUCTS CASSANDRA M. McDONOUGH, MARTA H. GOMEZ, LLOYD W. ROONEY and SERGIO O. SERNA-SALDIVAR 1. Introduction 2. Traditional Corn Products 3. Ingredients 4. Preparing and Using Fresh Masa 5. Baked and Reduced-Fat Products 6. Preparing and Using Dry Masa Flours 7. Physicochemical Changes in Alkaline–Cooked Products 8. Quality of Alkaline-Cooked Products 9. Shelf Life of CornProducts 10. Acknowledgments 11. References 5. STARCHES FOR SNACK FOODS DAVID P. HUANG and LLOYD W. ROONEY 1. Introduction 2. Starch Granules 3. Definitions 4. Changes in Starch ©2001 CRC Press LLC 5. Starch Ingredients for Savory Snack Foods 6. Selectiono f Starches 7. Conclusions 8. Acknowledgments 9. References 6. OILS AND INDUSTRIAL FRYING DON E. BANKS and EDMUND W. LUSAS 1. Introduction 2. World Oil Supply 3. Oil Chemistry 4. Oil Extraction and Refining 5. Oil Processing 6. The Frying Process 7. Selectiono f Frying Oils 8. Frying Oil Management 9. References 7. HOT AIR DRYERS ROBERT SUNDERLAND 1. Introduction 2. Fundamentals of Drying 3. Psychometric Charts 4. Sizing a Drying System 5. Selecting a Dryer 6. Reference Section III: Snack Foods Preparation and Dedicated Equipment 8. POTATOES AND POTATO CHIPS WILBUR A. GOULD 1. Potato Production 2. Potato Analysis and Composition 3. Potato Chip Manufacture 4. Suggested Reading 9. USE OF DRIED POTATOES IN SNACK FOODS VELDON M. HIX 1. Introduction 2. History of Fabricated Potato Snacks 3. Dried Potato Ingredients for Fabricated Potato Snacks ©2001 CRC Press LLC 4. Other Potato Snack Ingredients 5. Future of Fabricated Potato Snacks 6. References 10. TORTILLA CHIP PROCESSING SURENDRA P. MEHTA 1. Introduction 2. Processing Steps 3. Corn Cooking and Soaking 4. Washing and Draining 5. Grinding Equipment 6. Reconstitution of Dry Masa Flour 7. Masa Feeding/Pumping/Presheeting 8. Sheeting/Cutting 9. Baking 10. Conditioning/Equilibration 11. Frying 12. Process Flowchart 13. Raw Materials 11. SNACK FOODS FROM FORMERS AND HIGH-SHEAR EXTRUDERS OCTAVIAN BURTEA 1. Introduction 2. History of Corn Snacks Processing Equipment 3. CornChi p Processing 4. Extruded Bake-Type Snacks 5. Extruded Fry-Type Snacks 6. References 12. SNACK FOODS FROM COOKING EXTRUDERS GORDON HUBER 1. Introduction 2. Formula 3. Hardware 4. Software (Conditions) 5. Extruded Products 6. New Developments: Future of Snack Foods Extrusion 7. References ©2001 CRC Press LLC 13. PERFECT PRETZEL PRODUCTION E. TERRY GROFF 1. The Pretzel: A Snack Food with 800 Years of History 2. Types of Pretzels 3. Formulation 4. Processing 5. Problems inPretze l Manufacture 6. References 14. POPCORN PRODUCTS CHARLES CRETORS 1. Introduction 2. Raw PopcornSelectiona nd Preparation 3. Popping Methods 4. Home Preparation of Popcorn and Equipment 5. Commercial Processes for Fresh Popcorn 6. Industrial Processes for Packaged Popcorn 7. Commercial and Industrial Flavorings and Applicators 8. PopcornPackagi ng 9. Relative Nutrition 10. Marketing of Popcorn 11. References 15. SNACK FOODS OF ANIMAL ORIGIN PETER J. BECHTEL 1. Introduction 2. Jerky Products 3. Shelf-Stable Sausage Stick Snacks 4. Other Dried Meat Products 5. Pork Rind Products and Expanded Products 6. Pickled Snack Foods 7. Dairy- and Egg-Based Snack Foods 8. Dried and Marinated Fish and Shellfish Snacks 9. References 16. RICE-BASED SNACK FOODS SHIN LU and TSE-CHIN LIN 1. Introduction 2. Rice Milling ©2001 CRC Press LLC 3. Milling Effects 4. Snack Foods 5. References 17. JAPANESE SNACK FOODS SEIICHI NAGAO 1. Introduction 2. Japanese Baked Confections 3. Fried Japanese Confections 4. Molded or Pressed Japanese Confections 5. Coated Japanese Confections 6. Western Confections 7. Noodles 8. WesternS nack Foods 9. References 18. SNACK FOODS OF INDIA SUMATI R. MUDAMBI and M.V. RAJAGOPAL 1. Introduction 2. Roasted Cereal Snack Foods 3. Roasted Legume Snack Foods 4. Dehydrated Snack Foods (Served After Frying) 5. Fried Cereal Snack Foods 6. Fried Legume Snack Foods 7. Fried Grain and Legume Snack Foods 8. Fried Fruit and Tuber Snack Foods 9. Nutritional Value of Indian Snack Foods 10. References Section IV: Operations After Shaping and Drying 19. SNACK FOOD SEASONINGS JON SEIGHMAN 1. Introduction 2. Ingredients 3. Seasoning Formulation 4. Seasoning of Major Snack Foods 5. Suggested Reading ©2001 CRC Press LLC 20. SNACK SEASONINGS APPLICATION DOUGLAS E. HANIFY 1. Introduction 2. Coating Arenas 3. Types of Seasoning Applications 4. Conclusion 21. SENSORY EVALUATION IN SNACK FOODS DEVELOPMENT AND PRODUCTION DENISE JACOBY and CLAY KING 1. Introduction 2. Overview of Flavor 3. Analytical Methods 4. Sensory Methods 5. Sensory Aspects of Processing 6. Sensory Evaluation During Product Life Cycle 7. References 22. PRODUCT PROTECTION AND PACKAGING MATERIALS TOM DUNN 1. Quality Properties of Snack Foods 2. Assessment of Packaging Requirements 3. Packaging Materials Functionality 4. Properties of Snack Food Packaging Materials 5. Current Issues in Snack Foods Packaging 6. References 23. SNACK FOODS FILLING AND PACKAGING CURT KUHR 1. Introduction 2. Package Styles 3. Automated Bag and Pouch Packaging 4. Cartoning 5. Case Packing 6. Improving Efficiency and Future Considerations 7. Suggested Reading ©2001 CRC Press LLC 24. EVALUATION METHODS AND QUALITY CONTROL FOR SNACKS RALPH D. WANISKA 1. Introduction 2. Quality Programs 3. EvaluationMethods 4. Statistics inQualit y Control 5. Summary 6. References