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Consumption of snack food is an integral part of our everyday lifestyle. The snacks are consumed in addition to major meals; they account for a significant portion of the daily requirement of energy (calorie) and other nutritional requirements apart from the enjoyment or pleasure of eating foods during leisure times and at the workplaces.Snack Foods: Processing and Technology presents 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 five sections comprising fifteen chapters, including recent technologies like pressure/vacuum frying process, par frying, agglomeration, use of infra-red, radiofrequency etc.The book is of use to the entrepreneurs, academic and research institutes, professionals in the field and personnel from industries. Brings recent technologies like pressure/vacuum frying process, par frying, agglomeration, use of infra-red, radiofrequencyThoroughly explores use of innovative methods for the development of healthy snacksIncludes indication for the wide commercialization of selected traditional foods in the near future
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