Extrusion Cooking Book

Extrusion Cooking


  • Author : Girish M. Ganjyal
  • Publisher : Elsevier
  • Release Date : 2020-07-25
  • Genre: Technology & Engineering
  • Pages : 564
  • ISBN 10 : 9780128153611

GET BOOK
Extrusion Cooking Excerpt :

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

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

GET BOOK
The Technology of Extrusion Cooking Excerpt :

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 Book

Extrusion Cooking


  • Author : R Guy
  • Publisher : Woodhead Publishing
  • Release Date : 2001-07-09
  • Genre: Business & Economics
  • Pages : 206
  • ISBN 10 : 1855735598

GET BOOK
Extrusion Cooking Excerpt :

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.

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

GET BOOK
Extrusion Cooking Techniques Excerpt :

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

Advances in Food Extrusion Technology Book

Advances in Food Extrusion Technology


  • Author : Medeni Maskan
  • Publisher : CRC Press
  • Release Date : 2016-04-19
  • Genre: Science
  • Pages : 412
  • ISBN 10 : 9781439815212

GET BOOK
Advances in Food Extrusion Technology Excerpt :

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

Extrusion Processing Technology Book

Extrusion Processing Technology


  • Author : Jean-Marie Bouvier
  • Publisher : John Wiley & Sons
  • Release Date : 2014-06-23
  • Genre: Technology & Engineering
  • Pages : 536
  • ISBN 10 : 9781444338119

GET BOOK
Extrusion Processing Technology Excerpt :

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 various settings.

Extruders in Food Applications Book
Score: 5
From 1 Ratings

Extruders in Food Applications


  • Author : Mian N. Riaz
  • Publisher : CRC Press
  • Release Date : 2000-02-01
  • Genre: Technology & Engineering
  • Pages : 240
  • ISBN 10 : 1566767792

GET BOOK
Extruders in Food Applications Excerpt :

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. This concise reference summarizes basic considerations for the application of extrusion technology to food industry processes and focuses on the various types of extruders available for a growing number of food applications. Chapters compare and describe the different types of extruders and their functions, including characteristics, advantages and disadvantages, and applications, providing a wealth of information about dry extruders, interrupted flight extruder-expanders, and single screw and twin screw extruders. The effects of preconditioning on the raw material and of extrusion on the nutrients of products are covered as well. This book is a valuable source for the technical and practical application of extrusion and will be useful for the selection of the proper equipment for this technology.

Extrusion Cooking Book

Extrusion Cooking


  • Author : Ch Mercier
  • Publisher : Amer Assn of Cereal Chemists
  • Release Date : 1989
  • Genre: Technology & Engineering
  • Pages : 471
  • ISBN 10 : MINN:31951D01709539E

GET BOOK
Extrusion Cooking Excerpt :

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 Technology Book

Extrusion Cooking Technology


  • Author : Ronald Jowitt
  • Publisher : Elsevier Science & Technology
  • Release Date : 1984
  • Genre: Cereal products
  • Pages : 212
  • ISBN 10 : 0853342970

GET BOOK
Extrusion Cooking Technology Excerpt :

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 : 220
  • ISBN 10 : 9789535138372

GET BOOK
Extrusion of Metals Polymers and Food Products Excerpt :

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.

Technology of Cereals Book
Score: 5
From 2 Ratings

Technology of Cereals


  • Author : Norman Leslie Kent
  • Publisher : Woodhead Publishing
  • Release Date : 1994
  • Genre: Technology & Engineering
  • Pages : 334
  • ISBN 10 : 0080408346

GET BOOK
Technology of Cereals Excerpt :

A thorougly revised edition that encompasses new material including sections dealing with extrusion cooking and the use of cereals for animal feed. The section on industrial uses for cereals has been expanded considerably.

Extrusion Problems Solved Book

Extrusion Problems Solved


  • Author : M N Riaz
  • Publisher : Elsevier
  • Release Date : 2011-11-09
  • Genre: Technology & Engineering
  • Pages : 184
  • ISBN 10 : 9780857095206

GET BOOK
Extrusion Problems Solved Excerpt :

Extrusion is widely used for the preparation of a variety of foodstuffs including breakfast cereals, snack food and pasta, as well as pet food and animal and aquaculture feed. Extrusion problems solved provides responses to more than 300 frequently asked questions about the process of food extrusion and the techniques and equipment involved, in a practical question-and-answer format. The book is divided into twelve chapters for ease of reference: the opening chapters concentrate on introductory queries and on different components of an extruder system, followed by two chapters that help the reader select the correct type of extruder for a product. Chapters five and six discuss the impact of factors such as protein content and particle size on the extrusion process, while the use of pre-conditioners is discussed in chapter seven. The latter part of the book discusses specific types of extruder and die and knife assemblies, followed by a chapter on issues relating to drying extruded food products. The final chapter offers practical guidelines and rules of thumb for the most common issues relating to food and feed extrusion. Written by two leading experts in the field, Extrusion problems solved is an essential reference source and troubleshooting guide for professionals working in food, pet food and feed extrusion. It will also be a valuable training resource for students of extrusion. Offers practical guidelines and rules of thumb for the most common food and feed extrusion problems Chapters concentrate on introductory queries, types of extruder and components of extruder systems, knife assemblies, the use of pre-conditioners and issues in drying extruded food products Provides responses to more than 300 frequently asked questions about the processes, equipment and techniques of food extrusion in a practical question-and-answer format

Technologies for Value Addition in Food Products and Processes Book

Technologies for Value Addition in Food Products and Processes


  • Author : Sankar Chandra Deka
  • Publisher : CRC Press
  • Release Date : 2019-10-28
  • Genre: Science
  • Pages : 404
  • ISBN 10 : 9780429515996

GET BOOK
Technologies for Value Addition in Food Products and Processes Excerpt :

The new volume looks at some important emerging food processing technologies in light of the demand for functional food products and high-value and nutritionally rich products. Technologies for Value Addition in Food Products and Processes covers a selection of important recent developments in food processing that work to enrich or maintain nutritional value of food products, including such applications as non-thermal plasma, refractance window drying, extrusion, enzyme immobilization, and dry fractionation. Dry fractionation, in particular, has emerged as a sustainable alternative to wet processes in last three decades for producing protein concentrates from legumes. Several chapters on fish processing cover both traditional knowledge and advances in fish processing technologies. A chapter on bioethanol production discusses the past and present status of the industry, focusing on economic feasibility and environmental viability. A chapter also discusses traditional fermentation process and nutritional aspects of ethnic foods followed by the Rabha-Hasong, Mishing and Karbi communities of Assam, India. With the contribution from experts in their respective fields, this volume provides new information on novel food processing technologies.

Snack Food Technology Book

Snack Food Technology


  • Author : Samuel A. Matz
  • Publisher : Springer Science & Business Media
  • Release Date : 2012-12-06
  • Genre: Technology & Engineering
  • Pages : 415
  • ISBN 10 : 9789401097789

GET BOOK
Snack Food Technology Excerpt :

This book fills a need for a technological guide in a field that has experi enced an almost explosive increase in the last two decades. No other book available to food scientists provides detailed coverage of the ingredients, processes, products, and equipment of nearly every type of snack food made today. Since publication of the First Edition, many changes have occurred in the snack industry, making necessary a thorough revision of all chapters. The text, illustrations, and bibliographies have all been brought up-to-date. My goal has been to provide an accurate and reasona bly detailed description of every major snack processing method and prod uct current in the United States. If any reader believes I have omitted an important topic, I would be glad to learn ofit, in the hope that there will be a Third Edition in which I can incorporate the suggested additions. One of the main purposes of this volume is to provide a source for answers to problems that the technologist encounters in the course of his or her daily work. Extensive bibliographies, in which the emphasis is on recent publications (extending into 1983), should permit the reader to resolve more complex or new questions. With these bibliographies as guides, the food technologist can delve as deeply as he or she wishes into specialized aspects ofthe subject, while at the same time the reader who is interested in the broad overall picture will not be distracted by excess detail.