Snack Foods: Processing and Technology

Snack Foods: Processing and Technology discusses the use of raw materials, processing technologies, quality attributes, machinery requirements, and innovative ideas for future product development. It includes 15 chapters on recent technologies, artistic snacks, and troubleshooting, and is useful for entrepreneurs, academic and research institutes, professionals, and personnel from industries.

Format: Paperback / softback
Length: 568 pages
Publication date: 19 September 2022
Publisher: Elsevier Science Publishing Co Inc

Snack Foods: Processing and Technology delves into the utilization of diverse raw materials, cutting-edge processing techniques, and the essential quality attributes of snacks. It encompasses a comprehensive examination of machinery requirements and innovative ideas for future product development. Spanning 15 chapters, this book explores the latest technologies that have paved the way for the industrial production of popular snacks as well as healthy alternatives. Additionally, it includes insightful discussions on artistic snacks and troubleshooting techniques, making it an invaluable resource for entrepreneurs, academic and research institutions, professionals in the field, and personnel from various industries.

Introduction:
Snack foods have become an integral part of modern lifestyles, offering a convenient and satisfying way to satisfy hunger between meals. With the increasing demand for healthier and more innovative snack options, there is a growing need for advanced processing and technology to meet these demands.

Raw Materials:
Snack foods are typically made from a variety of raw materials, including grains, fruits, vegetables, legumes, nuts, and seeds. Each raw material has its unique characteristics, such as flavor, texture, nutritional value, and shelf life. Processing technologies are employed to transform these raw materials into consumable snack products.

Processing Technologies:
Processing technologies play a crucial role in the production of snack foods. These technologies include drying, baking, frying, roasting, and extrusion. Drying techniques such as air drying, freeze drying, and spray drying are commonly used to remove moisture from raw materials, while baking techniques such as baking, roasting, and grilling are used to enhance flavors and textures. Frying techniques such as deep frying and pan frying are used to create crispy and crunchy snacks, while roasting techniques such as toasting and baking are used to develop rich and flavorful profiles. Extrusion technologies are used to create snacks with unique shapes and textures, such as chips and noodles.

Quality Attributes:
Quality attributes of snack foods are critical for consumer satisfaction. These attributes include taste, texture, appearance, and nutritional value. Snack foods must be appealing to the taste buds, provide a satisfying mouthfeel, and offer a balance of nutrients to support healthy eating habits.

Machinery Requirements:
The production of snack foods requires specialized machinery and equipment. These machines are designed to handle the processing of raw materials, ensure consistent quality, and increase productivity. Key machinery requirements include drying and baking equipment, frying and roasting equipment, extrusion equipment, and packaging machinery.

Innovative Thoughts for Future Product Development:
Innovative thoughts for future product development are essential to stay competitive in the snack food industry. This includes the use of natural and organic ingredients, the development of sustainable packaging solutions, and the incorporation of new flavors and textures. Additionally, the use of advanced processing technologies, such as 3D printing and food biotechnology, can help to create new and unique snack products.

Conclusion:
Snack Foods: Processing and Technology provides a comprehensive overview of the use of different raw materials, processing technologies, quality attributes of snacks, machinery requirements, and innovative thoughts for future product development. This book is an invaluable resource for entrepreneurs, academic and research institutes, professionals in the field, and personnel from industries interested in developing and producing high-quality snack foods. By understanding the latest processing technologies and innovative ideas, snack food manufacturers can stay ahead of the competition and meet the growing demand for healthier and more innovative snack options.

Dimension: 235 x 191 (mm)
ISBN-13: 9780128197592