Extrusion Cooking

Author : Girish M. Ganjyal
Publisher : Elsevier
Page : 566 pages
File Size : 50,9 Mb
Release : 2020-07-25
Category : Technology & Engineering
ISBN : 9780128153611

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Extrusion Cooking by Girish M. Ganjyal Pdf

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

Author : R Guy
Publisher : Woodhead Publishing
Page : 224 pages
File Size : 40,7 Mb
Release : 2001-06-25
Category : Business & Economics
ISBN : 1855735598

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Extrusion Cooking by R Guy Pdf

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

Author : N.D. Frame
Publisher : Springer Science & Business Media
Page : 263 pages
File Size : 48,6 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461521358

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The Technology of Extrusion Cooking by N.D. Frame Pdf

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.

Author : Ch Mercier,Pekka Linko,Judson M. Harper
Publisher : Unknown
Page : 488 pages
File Size : 43,7 Mb
Release : 1989
Category : Business & Economics
ISBN : MINN:31951D01709539E

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Extrusion Cooking by Ch Mercier,Pekka Linko,Judson M. Harper Pdf

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.

Author : Leszek Moscicki
Publisher : John Wiley & Sons
Page : 238 pages
File Size : 46,7 Mb
Release : 2011-01-11
Category : Technology & Engineering
ISBN : 9783527634101

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Extrusion-Cooking Techniques by Leszek Moscicki Pdf

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

Author : William Shurtleff; Akiko Aoyagi
Publisher : Soyinfo Center
Page : 412 pages
File Size : 51,6 Mb
Release : 2020-10-31
Category : Technology & Engineering
ISBN : 9781948436298

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History of Extrusion Cooking and Extruders (1938-2020) by William Shurtleff; Akiko Aoyagi Pdf

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.

Author : Medeni Maskan,Aylin Altan
Publisher : CRC Press
Page : 400 pages
File Size : 44,8 Mb
Release : 2016-04-19
Category : Science
ISBN : 9781439815212

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Advances in Food Extrusion Technology by Medeni Maskan,Aylin Altan Pdf

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

Author : Mian N. Riaz
Publisher : CRC Press
Page : 241 pages
File Size : 46,7 Mb
Release : 2000-02-01
Category : Technology & Engineering
ISBN : 9781482278859

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Extruders in Food Applications by Mian N. Riaz Pdf

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.

Author : Jean-Marie Bouvier,Osvaldo H. Campanella
Publisher : John Wiley & Sons
Page : 536 pages
File Size : 42,6 Mb
Release : 2014-06-23
Category : Technology & Engineering
ISBN : 9781444338119

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Extrusion Processing Technology by Jean-Marie Bouvier,Osvaldo H. Campanella Pdf

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

Author : Sayyad Zahid Qamar
Publisher : BoD – Books on Demand
Page : 222 pages
File Size : 49,9 Mb
Release : 2018-02-28
Category : Technology & Engineering
ISBN : 9789535138372

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Extrusion of Metals, Polymers, and Food Products by Sayyad Zahid Qamar Pdf

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.

Author : Peter S. Belton,John R.N. Taylor
Publisher : Springer Science & Business Media
Page : 296 pages
File Size : 45,9 Mb
Release : 2002-07-10
Category : Technology & Engineering
ISBN : 3540429395

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Pseudocereals and Less Common Cereals by Peter S. Belton,John R.N. Taylor Pdf

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.

Author : Fereidoon Shahidi,Chi-Tang Ho,Nguyen Van Chuyen
Publisher : Springer Science & Business Media
Page : 376 pages
File Size : 50,5 Mb
Release : 1998-04-30
Category : Science
ISBN : 0306458241

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Process-Induced Chemical Changes in Food by Fereidoon Shahidi,Chi-Tang Ho,Nguyen Van Chuyen Pdf

Chemical changes that occur in foods during processing and storage are manifold and might be both desirable and undesirable in nature. While many of the processes are carried out intentionally, there are also certain unwanted changes that naturally occur in food and might have to be controlled. Therefore, efforts are made to devise processing technologies in which desirable attributes of foods are retained and their deleterious ef fects are minimized. While proteins, lipids and carbohydrates are the main nutrients of food that are affected by processing, it is their interaction with one another, as well as in volvement oflow-molecular-weight constituents that affects their flavor, color and overall acceptability. Thus, generation of aroma via thermal processing and bioconversion is of utmost importance in food preparation. Furthermore, processing operations must be opti mized in order to eliminate or reduce the content of antinutrients that are present in foods and retain their bioactive components. Therefore, while novel processing technologies such as freezing, irradiation, microwaving, high pressure treatment and fermentation might be employed, control process conditions in a manner that both the desirable sensory attributes and wholesomeness of foods are safeguarded is essential. Obviously, method ologies should also be established to quantitate the changes that occur in foods as a result of processing. This volume was developed from contributions provided by a group of internation ally-recognized lead scientists.

Author : Jean-Marie Bouvier,Osvaldo H. Campanella
Publisher : John Wiley & Sons
Page : 544 pages
File Size : 41,9 Mb
Release : 2014-03-31
Category : Technology & Engineering
ISBN : 9781118541722

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Extrusion Processing Technology by Jean-Marie Bouvier,Osvaldo H. Campanella Pdf

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

Author : Andrew John Taylor,Donald S. Mottram
Publisher : Woodhead Publishing
Page : 504 pages
File Size : 43,8 Mb
Release : 1996
Category : Cooking
ISBN : 0854047026

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Flavour Science by Andrew John Taylor,Donald S. Mottram Pdf

This book is unique and international in its coverage, providing a broad overview of an important yet often diverse area.

Author : George Nyombaire
Publisher : Unknown
Page : 212 pages
File Size : 43,7 Mb
Release : 2007
Category : Beans
ISBN : MSU:31293029562935

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Extrusion Cooking to Produce Nutritious Bean Products by George Nyombaire Pdf