The Versatility Of Extrusion
DOWNLOAD
Download The Versatility Of Extrusion PDF/ePub or read online books in Mobi eBooks. Click Download or Read Online button to get The Versatility Of Extrusion book now. This website allows unlimited access to, at the time of writing, more than 1.5 million titles, including hundreds of thousands of titles in various foreign languages. If the content not found or just blank you must refresh this page
The Versatility Of Extrusion
DOWNLOAD
Author :
language : en
Publisher: iSmithers Rapra Publishing
Release Date : 1994
The Versatility Of Extrusion written by and has been published by iSmithers Rapra Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 1994 with Extrusion process categories.
Advances In Food Extrusion Technology
DOWNLOAD
Author : Medeni Maskan
language : en
Publisher: CRC Press
Release Date : 2011-10-20
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 2011-10-20 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 technology Presents an overview of various types of extruders as well as parts and components of an extruder for design considerations Discusses extruder selection and design, fluid flow problem with different types of raw materials, and heat transfer and viscous energy dissipation, with advantages and limitations for particular cases Emphasizes recent research while providing an overview of trends previously reported in the literature Covers the coinjection of food substances into an extruder die with the objective of creating defined colored patterns, adding internal flavors, and achieving other food injection applications into cereal-based extruded products Describes thermal and nonthermal extrusion of protein products Discussing the influence of design and raw materials on extruder performance and nutritional value, this book covers current and developing products from cereal-based snacks to pet food. In addition to the usual benefits of heat processing, extrusion offers the possibility of modifying and expanding the functional properties of food ingredients. Designed for both the active and future food scientist, this book is an exciting addition to a creative and ever-evolving field.
Extrusion Of Metals Polymers And Food Products
DOWNLOAD
Author : Sayyad Zahid Qamar
language : en
Publisher: BoD – Books on Demand
Release Date : 2018-02-28
Extrusion Of Metals Polymers And Food Products written by Sayyad Zahid Qamar and has been published by BoD – Books on Demand this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-02-28 with Technology & Engineering categories.
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.
The Technology Of Extrusion Cooking
DOWNLOAD
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
DOWNLOAD
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
Extruders In Food Applications
DOWNLOAD
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. 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.
Pharmaceutical Extrusion Technology
DOWNLOAD
Author : Isaac Ghebre-Selassie
language : en
Publisher: CRC Press
Release Date : 2003-05-14
Pharmaceutical Extrusion Technology written by Isaac Ghebre-Selassie and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-05-14 with Medical categories.
Pharmaceutical Extrusion Technology is the only resource to provide in-depth descriptions and analyses of the key parameters of extruders and extrusion processes. The book highlights the applicability of melt extrusion in pharmaceutical drug development and product manufacturing, including controlled release, dissolution rate and bioavailability enhancement, and granulation technology. It brings together the technical information necessary to develop and market pharmaceutical dosage forms that meet current quality and regulatory requirements and details extruder hardware and controls, process definition and troubleshooting of single and twin screw extrusion processes, and more.
The Extrusion Cooking Process For The Development Of Functional Foods
DOWNLOAD
Author : Martha G. Ruiz-Gutiérrez
language : en
Publisher:
Release Date : 2018
The Extrusion Cooking Process For The Development Of Functional Foods written by Martha G. Ruiz-Gutiérrez and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018 with Technology categories.
The extrusion cooking technology is applied to the development of instant functional foods. It has advantages of low cost, sustainability, and versatility for production of a wide variety of food products. For formulation of functional foods, bioactive compounds are added to base mixtures, the main sources being fruits, vegetables, cereals, oleaginous plants, legumes, and industrial food by-product such as pomace. These sources provide phenolic compounds such as anthocyanins, flavonols, and procyanidins besides betalains, carotenoids, vitamins, amino acids, and complex polysaccharides such as dietary fiber sources. During the extrusion cooking process, ingredients are mixed, conditioned, and transformed to a melt fluid, thus causing degradation or a release of functional compounds because of structural and chemical changes caused by the effects of some process variables such as temperature, moisture content, screw speed, and inherent factors such as geometrical configuration of the extruder. Retention of bioactive compounds to obtain extruded functional foods is an important topic. The description of degradation by means of mathematical models has been used to determine the impact of process variables on stability and concentrations of certain compounds in final extruded products. These models have been successfully applied, showing a good fit and adequately describing the variability of these compounds in extrusion cooking systems under specific conditions.
Hydrostatic Extrusion
DOWNLOAD
Author : N. Inoue
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Hydrostatic Extrusion written by N. Inoue 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 Science categories.
This book is intended to be a reference text on hydrostatic extru sion, a multidisciplinary technology involving the forming process of materials, tribology, high pressure engineering and so forth. Until now only one book bearing the title of hydrostatic extrusion, by Prof. Alexander and Dr. Lengyel, has been published since 1971. Although there are chapters on hydrostatic extrusion in such books as THE MECHANICAL BEHAVIOUR OF MATERIALS UNDER PRESSURE edited by Dr. Pugh, METAL FORMING by Prof. Avitzur and HIGH PRESSURE TECHNOLOGY by Drs. Spain and Paauwe, it is regrettable that no up~to-date reference books on hydro static extrusion are available. As is well known, hydrostatic extrusion is a nearly-ideal lubricated extrusion. Its advantages have been demonstrated by laboratory research in the past two decades, yet many manufacturers, however, still hesitate to adopt the technology in their plants. Their hesitation is certainly due to the lack of exact information on the process and its equipment and also to 'their unfamiliarity with the actual method of operation. In order to provide a useful introduction to the subject for engi neers who work in industries which plan to employ this technique and also to give exact and reliable information on the durability and perfo- ance of production facilities, as well as the capabilities of the process and the properties of extruded products, we decided to publish this book. Starting with theories and computational methods, the processes of cold, warm and hot hydrostatic extrusion are described by experts in their respective fields.
Hot Melt Extrusion
DOWNLOAD
Author : Dennis Douroumis
language : en
Publisher: John Wiley & Sons
Release Date : 2012-04-24
Hot Melt Extrusion written by Dennis Douroumis 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 2012-04-24 with Science categories.
Hot-melt extrusion (HME) - melting a substance and forcing it through an orifice under controlled conditions to form a new material - is an emerging processing technology in the pharmaceutical industry for the preparation of various dosage forms and drug delivery systems, for example granules and sustained release tablets. Hot-Melt Extrusion: Pharmaceutical Applications covers the main instrumentation, operation principles and theoretical background of HME. It then focuses on HME drug delivery systems, dosage forms and clinical studies (including pharmacokinetics and bioavailability) of HME products. Finally, the book includes some recent and novel HME applications, scale -up considerations and regulatory issues. Topics covered include: principles and die design of single screw extrusion twin screw extrusion techniques and practices in the laboratory and on production scale HME developments for the pharmaceutical industry solubility parameters for prediction of drug/polymer miscibility in HME formulations the influence of plasticizers in HME applications of polymethacrylate polymers in HME HME of ethylcellulose, hypromellose, and polyethylene oxide bioadhesion properties of polymeric films produced by HME taste masking using HME clinical studies, bioavailability and pharmacokinetics of HME products injection moulding and HME processing for pharmaceutical materials laminar dispersive & distributive mixing with dissolution and applications to HME technological considerations related to scale-up of HME processes devices and implant systems by HME an FDA perspective on HME product and process understanding improved process understanding and control of an HME process with near-infrared spectroscopy Hot-Melt Extrusion: Pharmaceutical Applications is an essential multidisciplinary guide to the emerging pharmaceutical uses of this processing technology for researchers in academia and industry working in drug formulation and delivery, pharmaceutical engineering and processing, and polymers and materials science. This is the first book from our brand new series Advances in Pharmaceutical Technology. Find out more about the series here.