Food Extrusion Processing
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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
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
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.
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.
Extrusion Processing Technology
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Author : Jean-Marie Bouvier
language : en
Publisher: John Wiley & Sons
Release Date : 2014-06-23
Extrusion Processing Technology written by Jean-Marie Bouvier 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 2014-06-23 with Technology & Engineering categories.
Extrusion is the operation of forming and shaping a molten or dough-like material by forcing it through a restriction, or die. It is applied and used in many batch and continuous processes. However, extrusion processing technology relies more on continuous process operations which use screw extruders to handle many process functions such as the transport and compression of particulate components, melting of polymers, mixing of viscous media, heat processing of polymeric and biopolymeric materials, product texturization and shaping, defibering and chemical impregnation of fibrous materials, reactive extrusion, and fractionation of solid-liquid systems. Extrusion processing technology is highly complex, and in-depth descriptions and discussions are required in order to provide a complete understanding and analysis of this area: this book aims to provide readers with these analyses and discussions. Extrusion Processing Technology: Food and Non-Food Biomaterials provides an overview of extrusion processing technology and its established and emerging industrial applications. Potency of process intensification and sustainable processing is also discussed and illustrated. The book aims to span the gap between the principles of extrusion science and the practical knowledge of operational engineers and technicians. The authors bring their research and industrial experience in extrusion processing technology to provide a comprehensive, technical yet readable volume that will appeal to readers from both academic and practical backgrounds. This book is primarily aimed at scientists and engineers engaged in industry, research, and teaching activities related to the extrusion processing of foods (especially cereals, snacks, textured and fibrated proteins, functional ingredients, and instant powders), feeds (especially aquafeeds and petfoods), bioplastics and plastics, biosourced chemicals, paper pulp, and biofuels. It will also be of interest to students of food science, food engineering, and chemical engineering. Also available Formulation Engineering of Foods Edited by J.E. Norton, P.J. Fryer and I.T. Norton ISBN 978-0-470-67290-7 Food and Industrial Bioproducts and Bioprocessing Edited by N.T. Dunford ISBN 978-0-8138-2105-4 Handbook of Food Process Design Edited by J. Ahmed and M.S. Rahman ISBN 978-1-4443-3011-3
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.
Food Extrusion Processing
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Author : Bon-Jae Gu
language : en
Publisher:
Release Date : 2017
Food Extrusion Processing written by Bon-Jae Gu and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017 with Food categories.
Extrusion processing is a commonly used processing technology in the food industry with a wide number of applications. It is a processing system that utilizes a single screw or a set of screws to force food materials through a small opening. While food is being forced through the extruder, foods are cooked by the high pressure, high shear, and high temperature environment created by the screws, encased in the barrel. Upon exiting, materials often puff due to the release of pressure and conversion of water into steam. The entire process is continuous and capable of happening in less than a minute. The most commonly used extruders in the food industry include single-screw and twin-screw systems, with twin-screw systems more widely used because of their flexibility. A brief overview of extrusion processing systems is provided in this publication, including applications of extrusion in the food industry, different parts of the extruder, and the concept of extrusion as a multiple input and multiple output processing system. This publication serves as an introduction to the understanding of food extrusion processing.
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
Food Extrusion Process Scale Up Process Transfer
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Author : Dennis Forte
language : en
Publisher:
Release Date : 2021-08
Food Extrusion Process Scale Up Process Transfer written by Dennis Forte and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-08 with Technology & Engineering categories.
Scaling an extrusion process (e.g., from pilot scale to production scale) or transferring a process from one type of extruder to another (of the same or different makes/models), involves an understanding of many process variables. This book takes a complex task, commonly approached largely on an empirical (or "trial and error") basis and shows how scientific and engineering principles can be assembled to design the required outcome - that is, the manufacture of the same product. Following a brief review of extrusion theory, the book discusses methods to quantify both material rheology and the extrusion process. Principles and application of "Dimensional Analysis" techniques are also presented. This is then used as a basis for a planned approach to scale-up and/or process transfer. Analysis and scale-up of extrusion dies are covered as separate topics. Worked examples - taken from actual industrial scale-up experience - are used to demonstrate the methods. The aim is to provide readers with a science-based approach to this topic, which applies to real industrial processes. The limitations inherent in scaling the process are also discussed, along with an outline of how small-scale trials should be planned so that processes are more scalable.
Extrusion Problems Solved
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Author : M N Riaz
language : en
Publisher: Elsevier
Release Date : 2011-11-09
Extrusion Problems Solved written by M N Riaz and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-11-09 with Technology & Engineering categories.
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