Extrusion Cooking Book

Extrusion Cooking


  • Author : Girish M. Ganjyal
  • Publisher : Elsevier
  • Release Date : 2020-07-25
  • Genre: Technology & Engineering
  • Pages : 566
  • ISBN 10 : 9780128153611
  • Total Read : 72
  • File Size : 8,7 Mb

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Extrusion Cooking Summary:

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

Extrusion Cooking Book

Extrusion Cooking


  • Author : R Guy
  • Publisher : Woodhead Publishing
  • Release Date : 2001-06-25
  • Genre: Business & Economics
  • Pages : 224
  • ISBN 10 : 1855735598
  • Total Read : 75
  • File Size : 10,7 Mb

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Extrusion Cooking Summary:

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.

The Technology of Extrusion Cooking Book

The Technology of Extrusion Cooking


  • Author : N.D. Frame
  • Publisher : Springer Science & Business Media
  • Release Date : 2012-12-06
  • Genre: Technology & Engineering
  • Pages : 253
  • ISBN 10 : 9781461521358
  • Total Read : 70
  • File Size : 5,8 Mb

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The Technology of Extrusion Cooking Summary:

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.

History of Extrusion Cooking and Extruders  1938 2020  Book

History of Extrusion Cooking and Extruders 1938 2020


  • Author : William Shurtleff; Akiko Aoyagi
  • Publisher : Soyinfo Center
  • Release Date : 2020-10-31
  • Genre: Technology & Engineering
  • Pages : 412
  • ISBN 10 : 9781948436298
  • Total Read : 67
  • File Size : 6,8 Mb

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History of Extrusion Cooking and Extruders 1938 2020 Summary:

The world's most comprehensive, well documented, and well illustrated book on this subject. With Extensive subject and geographical index. 76 photographs and illustrations - mostly color. Free of charge in digital PDF format.

Extrusion Cooking Book

Extrusion Cooking


  • Author : Ch Mercier
  • Publisher : Amer Assn of Cereal Chemists
  • Release Date : 1989
  • Genre: Technology & Engineering
  • Pages : 488
  • ISBN 10 : MINN:31951D01709539E
  • Total Read : 97
  • File Size : 5,5 Mb

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Extrusion Cooking Summary:

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 Book

Extrusion Cooking Techniques


  • Author : Leszek Moscicki
  • Publisher : John Wiley & Sons
  • Release Date : 2011-01-11
  • Genre: Technology & Engineering
  • Pages : 234
  • ISBN 10 : 9783527634101
  • Total Read : 92
  • File Size : 19,9 Mb

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Extrusion Cooking Techniques Summary:

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 of Metals  Polymers  and Food Products Book

Extrusion of Metals Polymers and Food Products


  • Author : Sayyad Zahid Qamar
  • Publisher : BoD – Books on Demand
  • Release Date : 2018-02-28
  • Genre: Technology & Engineering
  • Pages : 222
  • ISBN 10 : 9789535138372
  • Total Read : 94
  • File Size : 14,8 Mb

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Extrusion of Metals Polymers and Food Products Summary:

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 of cereals, physicochemical changes of starch in extrusion of corn flour, extruded aquaculture feed, optimal design of polymer extrusion dies, and extrusion cooking technology for food products.

Pseudocereals and Less Common Cereals Book

Pseudocereals and Less Common Cereals


  • Author : Peter S. Belton
  • Publisher : Springer Science & Business Media
  • Release Date : 2002-07-10
  • Genre: Technology & Engineering
  • Pages : 296
  • ISBN 10 : 3540429395
  • Total Read : 93
  • File Size : 6,8 Mb

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Pseudocereals and Less Common Cereals Summary:

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 the fact that just three cereal grains account for more than 75% of all grains produced worldwide.