Effective use of processing technologies, be it integrating new systems or streamlining old ones, can create product opportunities and enhance efficiencies.
Manufacturing Technology of Ready-to-Eat Cereals.
R. Fast, Breakfast Cereals and How They Are Made, pages 17–54, AACCI, 2000.
Heat and Mass Transfer in Foods During Deep-Fat Frying.
R. P. Singh, Batters and Breadings in Food Processing, Second Edition, pages 185–206, AACCI, 2011.
Innovations in Extrusion: Configuring a multi-operation, low-shear, semi-cold process for novel and nutritious products.
B. Plattner, CFW Plexus Webcasts, 2012.
Understanding the impact of processing on various functional, nutritional, and sensory properties can be key to ensuring the quality and safety of grain-based food products.
Flavor and Texture in Processing of New Oat Foods.
Marjatta Salmenkallio-Marttila, Raija-Liisa Heiniö, Anu Kaukovirta-Norja, and Kaisa Poutanen, Pages 333-346, Oat: Chemistry and Technology, AACCI, 2011.
Effect of Tempering Conditions on Milling Performance and Flour Functionality.
M. Kweon, Cereal Chemistry, 86: 12–17, 2009.
The Benefits of Using Rapid Indirect Heating on Grain and Flour Products.
P. Koenig, Cereal Foods World, 57: 158, 2012.
Food processing effects on glycemic response.
S. Tosh, CFW Plexus Webcasts, 2012.
By Heather Maskus
I had the good fortune to be first introduced to Sajid Alavi through AACCI’s mentoring program. At that time, I was a young graduate student just beginning my cereal science career, and I didn’t know what an accom-plished mentor I had been paired with
Alavi has been faculty at Kansas State University since 2002 and was promoted to associate professor in 2008 in the Department of Grain Science and Industry. Specifically working with extrusion processing, Alavi not only lectures on extrusion and food engineering but also coordinates extrusion programs and short courses at Kansas State as well as on an international level.
The ever-growing consumer demand for new varieties of “value-added foods” has resulted in the increased production and processing of cereals, including rice, wheat, corn, sorghum, and millets, which are common staples around the world. Consumers are seeking healthier options for processed cereal products. As a result, a wide range of cereal products claiming to have “high health benefits” are available in local grocery stores.
The processing of cereals helps to improve sensory attributes and makes cereals more acceptable to consumers. However, as a downside of processing, the cereal grains are stripped of important nutrients that are beneficial for human health, e.g., dietary fiber, phenolics, vitamins, and minerals..
Cereal food processing technologies play an important role in transforming raw cereals and grains into usable ingredients (e.g., flour and rice kernels) and subsequently into food products (e.g., pasta, bread, and breakfast cereal). New developments in processing are driven by many factors, including the need to 1) reduce processing costs through economies of scale, improved productivity, and automation; 2) cater to changes in the marketplace, including increased consumer demand for healthier food products with reduced calories or sodium; 3) conserve energy and resources by way of water conservation and waste management; and 4) eliminate potential microbial contamination in food products.
The cereal food industry has made significant strides in the last decade in addressing some of these challenges. In the flour milling industry, developments include reduction of milling roll surface area per pound of wheat processed and better automation controls to improve capacity and efficiency.