Snack Foods: Processing and Technology

Provides an overview of the use of different raw materials, processing technologies, quality attributes of snacks, machinery requirements, and innovative thoughts for future product development.

These items are discussed in 15 chapters, including recent technologies leading to the industrial production of popular snacks and healthy products. The discussion on artistic snacks and troubleshooting are the new additions.

This book will be of use to entrepreneurs, academic and research institutes, professionals in the field, and personnel from industries.

Covers recent technologies like pressure/vacuum frying process, par frying, agglomeration, use of infra-red, radiofrequency

Explores the use of innovative methods for the development of healthy snacks

Includes indications for the wide commercialization of traditional foods in the near future