I Snack Food Ingredients.- 1 Popcorn and Other Cereal Products.- Popcorn.- Other Corn Products.- Wheat-based Ingredients.- Rice.- Rye.- Sorghum.- References.- 2 Fats, Oils, Emulsifiers, and Antioxidants.- Natural Fats and Oils.- Processing Vegetable Oils.- Analytical Tests Applied to Shortenings.- Specifications and Quality Assurance.- Frying Fats.- Emulsifiers.- Antioxidants.- References.- 3 Sweeteners.- Invert Syrups.- Molasses.- Brown Sugar.- Other Sweeteners.- References.- 4 Dairy Products.- Fluid Milk Products.- Concentrated Milk Products.- Dried Milk Products.- Cheese.- References.- 5 Salt.- Manufacture of Salt.- Salt with Additives.- Storage and Packing.- Salt Requirements for Snacks.- References.- 6 Water.- Public Health Service Drinking Water Standards.- Analyses of Water.- Water Treatment.- References.- 7 Nuts and Fruits.- Nuts.- Fruits.- References.- 8 Vegetable Ingredients.- Potatoes.- Onions.- Other Plant Products.- References.- 9 Flavors and Colors.- Flavors.- Colors.- References.- II Products and Processes.- 10 Potato Chips.- Potato Chip Processing.- Quality Factors.- Storage Stability.- References.- 11 Meat-based Snacks.- Popped Pork Rinds.- Pickled Snacks.- References.- 12 Snacks Based on Popcorn.- Factors Affecting the Quality of Popcorn.- Popping Procedures.- Caramel Corn and Other Formulated Popcorn Snacks.- References.- 13 Puffed Snacks.- Formulations and Procedures.- Addition of Flavors and Colors.- References.- 14 Corn Chips and Simulated Potato Chips.- Corn Chips.- Simulated Potato Chips.- References.- 15 Baked Snacks.- Salty-savory Baked Snacks.- Sweet Baked Snacks.- References.- 16 Nut-based Snacks.- Peanuts.- Other Nuts.- Sugared and Spiced Nuts.- References.- III Equipment.- 17 Extruding Equipment.- Extruder Function.- Using Extruders to Make Snacks.- Extruder Design and Operation.- Commercially Available Extruding Equipment.- Complete Plants.- Special Processes.- References.- 18 Equipment for Frying, Baking, and Drying.- Heat Transfer Mechanisms.- Ovens.- Electronic Ovens.- Driers.- Toasting Ovens.- Frying.- Specialized Snack-frying Equipment.- References.- 19 Specialized Equipment for Popcorn Processing.- Poppers.- Sifters.- Coaters.- Caramel Corn Plants.- References.- 20 Specialized Equipment for Potato Chip Processing.- Receiving and Cleaning Potatoes.- Peelers.- Slicers.- Slice Washers and Conditioners.- Fryers.- Vacuum Finishing of Potato Chips.- Microwave Drying.- Addition of Salt and Seasonings.- Sorting Potato Chips by Size.- Protecting the Environment.- References.- 21 Packaging Materials.- Types of Containers.- Special Features Required in Certain Snack Packages.- Testing Films.- Legal Considerations.- References.- 22 Packaging Equipment.- Folding Cartons.- Preformed Pouches.- Form-Fill-Seal Equipment.- Inner-lined Containers and Rotoseal Machines.- Automatic Case Packaging for Flexible Bags.- Milk Carton Types.- Packaging Nut Meats.- References.- 23 Miscellaneous Equipment.- Nut-processing Equipment.- Oil, Powder, and Granule Applicators.- Transfer and Storage Equipment.- Measuring and Weighing Equipment.- Weighing.- References.- IV Technical Functions.- 24 Product Development.- Mission and Objectives.- Administration of Product Development.- Systematizing New Product Development.- Conducting Development Work.- Packaging Development.- References.- 25 Quality Control.- Quality Control or Quality Assurance?.- The Mission of Quality Control.- The Extent of the Concern of Quality Control.- The Position of Quality Control in the Organization.- Functions of a Quality Control Department.- Promoting a Quality-conscious Attitude in Other Departments.- Keeping Records.- Establishing Standards and Writing Specifications.- Sampling.- Sanitation.- Supervision of On-line Inspectors.- HACCP Studies.- Recalls.- Compliance.- Utilization of Outside Laboratories.- References.- 26 Nutritional Supplementation.- Recommended Daily Allowances.- Vitamins.- Minerals.- Protein.- Other Nutrients.- References.
