Book Review
source in addressing extrusion issues as they
Extrusion Problems Solved: Food, Pet Food
and Feed
Mian N. Riaz, Galen J. Rokey, Published by: Woodhead Publishing Limited, 80 High Street,
Sawston, Cambridge CB22 3HJ, UK, December 2011, ISBN 978-1-84569-664-1, Hardcover,
184 pages (Copyright date: 2012)
Introduction
“Extrusion problems solved: Food, pet food
and feed” is number 226 in the Woodhead
Publishing Series in Food Science, Technol-
ogy, and Nutrition. Its authors are highly ex-
perienced in the field of extrusion
technology and are well versed in the prob-
lems facing those involved in extrusion tech-
nology. Dr. Mian Riaz is Director of the Food
Protein Research and Development Center
and Head of the Extrusion Technology Pro-
gram at Texas A&M University. Galen Rokey
is the Process Manager for the Pet Food
Applications Group at Wenger Manufactur-
ing, Inc., in Sabetha, Kansas.
This book is directed to a rather diverse
group of users ranging from those with an in-
terest in learning the basic principles of extru-
sion to those already working in this area.
Instead of presenting information in a tradi-
tional textbook style, the authors have
elected to use a “question and answer” ap-
proach. Each question (there are over three
hundred of them) is based on realistic scenar-
ios that would be faced in practical extrusion
situations.
Topics covered
The book itself is divided into twelve chap-
ters arranged from basic extrusion principles,
through the selection of the appropriate ex-
truder for a specific application, and on to
more advanced topics such as how various
aspects of the food and feed material affect
the extrusion process. These chapters incor-
porate food functionality with processing
conditions to describe their effects on both
the final product and the overall process.
There are also chapters detailing the use of
preconditioners, the use of dies and knife as-
semblies, and drying extruded products.
The following is a list of chapter titles:
Chapter 1: An introduction to food and
feed extrusion and associated terminology
Chapter 2: Components of a food or feed
extrusion system
0924-2244/$ - see front matter
doi:10.1016/j.tifs.2012.05.001
Trends in Food Science & Technology 28 (2012) 168
Chapter 3: Selecting the right type of ex-
truder: single screw and twin screw ex-
truders for food and feed production
Chapter 4: Selecting the right type of ex-
truder: dry extruders and expanders for
food and feed production
Chapter 5: Impact of protein, starch, fat
and fiber on extruded foods and feeds
Chapter 6: Impact of particle size and
other ingredients on extruded foods and
feeds
Chapter 7: Preconditioners in food and
feed extrusion: common problems and
their solutions
Chapter 8: Single screw extruders in food
and feed extrusion: common problems
and their solutions
Chapter 9: Twin screw extruders in food
and feed extrusion: common problems
and their solution
Chapter 10: Die and knife assemblies in
food and feed extrusion: common prob-
lems and their solution
Chapter 11: Drying extruded food prod-
ucts: common problems and their
solutions
Chapter 12: Practical considerations, rule
of thumb and solutions to the most com-
mon problems in food and feed extrusion
Index
Specific comments
As stated above, “Extrusion problems
solved: Food, pet food and feed” is written
in a question and answer format. While this
may seem somewhat unusual at first, it is
a highly appropriate way in which to handle
the resolution of problems arising in extru-
sion processes.
The book uses a combination of well-
drawn schematic diagrams, graphs, and
tables along with photographs of actual pro-
duction equipment to provide clarification
of concepts. Questions are thoroughly an-
swered in a concise and structured manner.
The format of the book recognizes the fact
that it will be used primarily as a reference
arise. Typically, this will involve trying to ac-
cess information as quickly as possible with-
out the need to wade through pages of text.
To this end, there is a comprehensive index
to assist the reader, along with a complete
listing of the actual 302 questions referenced
by both question number and page number.
Throughout the book, there is a strong
sense of structure. Chapters dealing with
“common problems and their solutions” for
single screw extruders (i.e., Chapter 8) and
twin screw extruders (i.e., Chapter 9) have
a number of identical or similar questions ar-
ranged in the same order, with responses that
provide thorough answers to that specific
type of extruder. Such an arrangement facili-
tates comparison of various attributes of the
two extruder types.
Also in keeping with the reference applica-
tion is the inclusion of identical diagrams or
photographs in various chapters. While this
may seem to be unnecessarily repetitive at
first, it is used effectively in allowing the
reader to view the relevant details on the
same page as the question appears without
having to search for a diagram in another
part of the book.
One rather obvious oversight is that the au-
thors have not numbered the chapters.
Although this may seem trivial, doing so
could reduce some minor confusion with
the organization of the book. Figures in
each successive chapter begin their number-
ing at 1, whereas a combination of the chap-
ter number and figure number would seem
more appropriate (e.g., Figure 1-2 or 2-11,
etc.).
Summary comment
In spite of its apparent small physical size,
this is an extremely informative book.
The overall layout of the book is quite
open, adding to its “readability” and ease of
finding information.
It should serve as a valuable reference
source for anyone already working in the
area of extrusion technology or contemplat-
ing extrusion for a food or feed processing
application.
Donald G. Mercer
Department of Food Science, University
of Guelph, Guelph, Ontario N1G 2W1,
Canada
Tel.: þ1 613 258 8336x61626;
fax: þ1 613 258 8483.
E-mail: dmercer@uoguelph.ca