Abstract: Combined extrusion/sonolation apparatus (10) which is designed to continuously and efficiently incorporate components (e.g., liquid lipids or fats or meltable solids) into heterogeneous materials in order to form stable products. The apparatus (10) includes an extruder (12) having a barrel (27) and restricted orifice outlet (38); a sonolation device (14) is directly coupled to the outlet (38). Preferably a monitoring unit (50) is located downstream of the sonolation device (14) and is connected via a controller (18) with the extruder (12) and device (14) so as to control the operation of the latter. In use, starting materials are fed into the extruder (12) and are initially mixed, whereupon a component is injected through a barrel-mounted injector pipe (41). The composite extrudate is treated within device (14) by subjecting it to acoustic vibrations.

Abstract: Combined extrusion/sonolation apparatus (10) which is designed to continuously and efficiently incorporate components (e.g., liquid lipids or fats or meltable solids) into heterogeneous materials in order to form stable products. The apparatus (10) includes an extruder (12) having a barrel (27) and restricted orifice outlet (38); a sonolation device (14) is directly coupled to the outlet (38). Preferably a monitoring unit (50) is located downstream of the sonolation device (14) and is connected via a controller (18) with the extruder (12) and device (14) so as to control the operation of the latter. In use, starting materials are fed into the extruder (12) and are initially mixed, whereupon a component is injected through a barrel-mounted injector pipe (41). The composite extrudate is treated within device (14) by subjecting it to acoustic vibrations.

Abstract: A crisp, palatable, reduced calorie whole grain snack food is produced by subjecting initially tempering whole grains such as wheat, barley, corn, oats, rice and sorghum to a micronizing process wherein the whole grain(s) are partially precooked through application of near infrared radiation. Thereafter, the micronized grain is mixed with water and other optional ingredients and preconditioned with agitation and steam/water addition. After preconditioning, the mixture is directed to a twin screw extruder in order to form an extrudate of desired shape and size. The extrudate is then heat treated to crisp the outer surface thereof, typically through the use of oven heating and/or frying. The resultant snack product preferably has a whole grain content of at least about 50% by weight and a low total fat content on the order of about 20% by weight or less.