Extrusion Cooking
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Extrusion Cooking
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Author : R Guy
language : en
Publisher: Elsevier
Release Date : 2001-06-25
Extrusion Cooking written by R Guy and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001-06-25 with Technology & Engineering categories.
Extrusion cooking is an ideal method for manufacturing a number of food products from snacks and breakfast cereals to baby foods. However, as a complex multivariate process it requires careful control if product quality is to be maintained. Edited by a leading authority in the field, and with an international team of contributors, this important collection reviews the key factors affecting quality and how they can be controlled in manufacturing a range of extruded products.The first part of Extrusion Cooking looks at general influences on quality. There are chapters on the selection of raw materials, criteria for selecting the right extruder, analysing and optimising thermal performance in extrusion cooking, and effective process control. There is also an important chapter on maintaining nutritional quality in extruded products.The second part of the book looks at the application of extrusion in particular product groups. Each chapter examines the range of extruded products within the product group, the specific production issues and future trends. It also includes chapters on key products such as breakfast cereals, snack foods and baby foods.Extrusion cooking will be widely welcomed as a major reference in maximising the quality of extruded products. - A key reference to improving efficeincy and quality on extruded products
Extrusion Cooking
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Author : Girish M. Ganjyal
language : en
Publisher: Elsevier
Release Date : 2020-07-25
Extrusion Cooking written by Girish M. Ganjyal and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-07-25 with Technology & Engineering categories.
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, and a look into the future of extrusion. This valuable text serves as a one-volume reference on extrusion processing for food industry professionals and students. - Covers the engineering, chemistry, nutrition, and food safety aspects of extrusion cooking - Presents both the fundamental and applied aspects of extrusion processing - Details the extrusion of whole-grain, high-fiber, and high-protein foods - Covers both expanded and texturized products - Outlines extrusion processing of different ingredients - Addresses new technologies that have expanded the extruder capabilities - Analyzes new developments in the area of modeling of extrusion processing
Technology Of Extrusion Cooking
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Author : N.D. Frame
language : en
Publisher: Springer Science & Business Media
Release Date : 1993-03-31
Technology Of Extrusion Cooking written by N.D. Frame and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 1993-03-31 with Business & Economics categories.
Extruders In Food Applications
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Author : Mian N. Riaz
language : en
Publisher: CRC Press
Release Date : 2000-02-01
Extruders In Food Applications written by Mian N. Riaz and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000-02-01 with Technology & Engineering categories.
The result of years of experience by experts in extrusion technology, Extruders in Food Applications brings together practical experience and in-depth knowledge of extrusion cooking technology. The book summarizes basic considerations for the application of extrusion technology to food industry processes and focuses on the types of extruders available for a growing number of food applications. Chapters compare and describe the types of extruders and their functions and applications, providing a wealth of information. This is a valuable resource for the technical and practical application of extrusion and will be useful for the selection of the proper equipment for this technology.
The Technology Of Extrusion Cooking
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Author : N.D. Frame
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
The Technology Of Extrusion Cooking written by N.D. Frame and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.
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. Of course, in order to develop products and maximise the extruder potential in terms of energy, product quality and output, an overall understanding of the material flow mechanism, barrel fill length and rheology is essential. The book aims to give explanations and general guidance with examples of screw design, configuration and operat ing parameters for a variety of product categories. It is also intended to help production operators diagnose the symptoms of particular problems such as temperature control, quality variation, raw material inconsistency, etc. For the product development technologist there is more than one way to make a similar product. For example, equipment manufacturers recom mend difficult methods for producing flaked corn. In addition, their machines may differ from each other in terms of screw design, power/ volume ratio, screw tip/barrel clearance, etc. , making scale-up more prob lematic.
Extrusion Cooking
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Author : Ch Mercier
language : en
Publisher:
Release Date : 1989
Extrusion Cooking written by Ch Mercier and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1989 with Business & Economics categories.
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 Cooking Techniques
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Author : Leszek Moscicki
language : en
Publisher: John Wiley & Sons
Release Date : 2011-01-11
Extrusion Cooking Techniques written by Leszek Moscicki and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-01-11 with Technology & Engineering categories.
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, process engineers, chemists in industry, agricultural scientists, and chemical engineers. From the Contents: * Engineering Aspects of Extrusion * Raw Materials in the Production of Extrudates * Production of Breakfast Cereals, Snack Pellets, Baby Food and more * Extrusion Technique in Confectionery * Pet Food and Aquafeed * Extrusion-Cooking in Waste Management and Paper Pulp Processing * Thermoplastic Starch * Expanders * Process Automation * Scale-Up of Extrusion-Cooking in Single-Screw Extruders
Extrusion Cooking To Produce Nutritious Bean Products
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Author : George Nyombaire
language : en
Publisher:
Release Date : 2007
Extrusion Cooking To Produce Nutritious Bean Products written by George Nyombaire and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007 with Beans categories.
Advances In Food Extrusion Technology
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Author : Medeni Maskan
language : en
Publisher: CRC Press
Release Date : 2016-04-19
Advances In Food Extrusion Technology written by Medeni Maskan and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-04-19 with Science categories.
A fresh view of the state-of-the-art, Advances in Food Extrusion Technology focuses on extruder selection, extrudate development, quality parameters, and troubleshooting in the 21st century extrusion process. In particular, the book:Introduces the history, nomenclature, and working principles of extrusion technologyPresents an overview of various t
Handbook Of Food Engineering
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Author : Dennis R. Heldman
language : en
Publisher: CRC Press
Release Date : 2018-12-19
Handbook Of Food Engineering written by Dennis R. Heldman and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-12-19 with Science categories.
As the complexity of the food supply system increases, the focus on processes used to convert raw food materials and ingredients into consumer food products becomes more important. The Handbook of Food Engineering, Third Edition, continues to provide students and food engineering professionals with the latest information needed to improve the efficiency of the food supply system. As with the previous editions, this book contains the latest information on the thermophysical properties of foods and kinetic constants needed to estimate changes in key components of foods during manufacturing and distribution. Illustrations are used to demonstrate the applications of the information to process design. Researchers should be able to use the information to pursue new directions in process development and design, and to identify future directions for research on the physical properties of foods and kinetics of changes in the food throughout the supply system. Features Covers basic concepts of transport and storage of liquids and solids, heating and cooling of foods, and food ingredients New chapter covers nanoscale science in food systems Includes chapters on mass transfer in foods and membrane processes for liquid concentration and other applications Discusses specific unit operations on freezing, concentration, dehydration, thermal processing, and extrusion The first four chapters of the Third Edition focus primarily on the properties of foods and food ingredients with a new chapter on nanoscale applications in foods. Each of the eleven chapters that follow has a focus on one of the more traditional unit operations used throughout the food supply system. Major revisions and/or updates have been incorporated into chapters on heating and cooling processes, membrane processes, extrusion processes, and cleaning operations.