Extrusion Cooking

The first part of this book introduces extrusion technology. Chapters examine extruders and their use in thermal transitions of raw materials into functional forms for the manufacture of particular foods. They also offer valuable guidance on the range of extruders and how to select the correct one, as well as the basic requirements in a typical extrusion process. The second part looks at the application of extrusion in specific product groups. Each chapter examines the range of extruded products within the product group, the specific production issues to the products, and future trends.

Produk Detail:

  • Author : R Guy
  • Publisher : Woodhead Publishing
  • Pages : 206 pages
  • ISBN : 9781855735590
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKExtrusion Cooking

Extrusion Cooking

Extrusion Cooking
  • Author : R Guy
  • Publisher : Woodhead Publishing
  • Release : 09 July 2001
GET THIS BOOKExtrusion Cooking

The first part of this book introduces extrusion technology. Chapters examine extruders and their use in thermal transitions of raw materials into functional forms for the manufacture of particular foods. They also offer valuable guidance on the range of extruders and how to select the correct one, as well as the basic requirements in a typical extrusion process. The second part looks at the application of extrusion in specific product groups. Each chapter examines the range of extruded products within

The Technology of Extrusion Cooking

The Technology of Extrusion Cooking
  • Author : N.D. Frame
  • Publisher : Springer Science & Business Media
  • Release : 06 December 2012
GET THIS BOOKThe Technology of Extrusion Cooking

Extrusion cooking is a specialist area of food technology because of the complexity of the interactive effects which are inherent in the system. General predictive modelling is very difficult because ingredients are diverse and can vary considerably. Modelling tends to be product specifi- new product development tends to be by experimental designs and good fortune. The emphasis of this book is on the latest and potential applications of twin screw extrusion in food production, specifically co-rotating inter meshing screw extruders.

Extrusion Cooking

Extrusion Cooking
  • Author : Girish M. Ganjyal
  • Publisher : Elsevier
  • Release : 25 July 2020
GET THIS BOOKExtrusion Cooking

Extrusion Cooking provides a detailed description of extrusion processing with an in-depth exploration of cereal grains processing. In particular, the book addresses the basic principles of extrusion processing, various extruder parts and their design principles, food ingredients and their characteristics as they relate to extrusion. It also discusses physicochemical changes in the different ingredient components as they are processed in an extruder, modeling and control of extrusion process, scale-up aspects, extrusion plant design, food safety in extrusion, new advancements in

Extrusion-Cooking Techniques

Extrusion-Cooking Techniques
  • Author : Leszek Moscicki
  • Publisher : John Wiley & Sons
  • Release : 11 January 2011
GET THIS BOOKExtrusion-Cooking Techniques

Offering an engineering perspective and the latest information on the application of this rapidly expanding technique, this practical book covers the technology, engineering, materials and products, as well as economic and ecological aspects. In addition to the theory, it also utilizes case studies that can easily be put into industrial practice. Each step of the process is discussed in terms of sustainability, and all data complies with the EU and FTA environmental regulations. Invaluable reading for food chemists and technologists,

Extrusion Cooking

Extrusion Cooking
  • Author : Ch Mercier,Pekka Linko,Judson M. Harper
  • Publisher : Amer Assn of Cereal Chemists
  • Release : 28 February 1989
GET THIS BOOKExtrusion Cooking

Engineering Aspects of Food Extruders. Instrumentation for Extrusion Processes. Extrusion Plant Design. Extrusion Cooking, Modeling, Control, and Optimization. Extrusion Cooking of Starch and Starchy Products. Color. Flavor Formation and Retention During Extrusion. Nutritional Properties of Extruded Food Products. Extrusion Foods and Food Safety.

Extrusion of Metals, Polymers, and Food Products

Extrusion of Metals, Polymers, and Food Products
  • Author : Sayyad Zahid Qamar
  • Publisher : BoD – Books on Demand
  • Release : 28 February 2018
GET THIS BOOKExtrusion of Metals, Polymers, and Food Products

Extrusion is a very popular manufacturing process, especially because of its versatility in terms of materials and shapes. Representing the vast and multifaceted field of extrusion, this book contains write-ups on latest developments from experts in the field. Part (A) on Metal Extrusion contains chapters on spur gear manufacturing, stiff vacuum extrusion, and indirect extrusion for subsurface tubular expansion. Part (B) on Food and Polymer Extrusion includes chapters on extrusion cooking of functional foods, changes in nutritional properties in extrusion

Extrusion Processing Technology

Extrusion Processing Technology
  • Author : Jean-Marie Bouvier,Osvaldo H. Campanella
  • Publisher : John Wiley & Sons
  • Release : 31 March 2014
GET THIS BOOKExtrusion Processing Technology

The only up-to-date book on this important technology, Extrusion Processing Technology: Food and Non-Food Biomaterials bridges the gap between the principles of extrusion science and the practical "know how" of operational engineers and technicians. Written by internationally renowned experts with over forty years of experience between them, this valuable reference for food scientists, food engineers, chemical engineers, and students includes coverage of new, greener technologies as well as case studies to illustrate the practical, real-world application of the principles in

Pseudocereals and Less Common Cereals

Pseudocereals and Less Common Cereals
  • Author : Peter S. Belton,John R.N. Taylor
  • Publisher : Springer Science & Business Media
  • Release : 10 July 2002
GET THIS BOOKPseudocereals and Less Common Cereals

This book, written by leading grain scientists from Europe and Africa, examines six grains that have been important food crops in various parts of the world and have the potential for much greater and more widespread use. The authors discss the chemistry, nutritional value, food processing technologies and potential applications of three true cereals: sorghum, spelt wheat and the major millet species, and three dicotyledonous pseudocereals: grain amaranth, buckwheat and quinoa. The text is of considerable importance in light of