The Technology of Extrusion Cooking

The Technology of Extrusion Cooking

Author: N.D. Frame

Publisher: Springer Science & Business Media

ISBN: 9781461521358

Category: Technology & Engineering

Page: 253

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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.
The Technology of Extrusion Cooking
Language: en
Pages: 253
Authors: N.D. Frame
Categories: Technology & Engineering
Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media

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
Extrusion Cooking
Language: en
Pages: 206
Authors: R Guy
Categories: Business & Economics
Type: BOOK - Published: 2001-07-09 - Publisher: Woodhead Publishing

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
Advances in Food Extrusion Technology
Language: en
Pages: 412
Authors: Medeni Maskan, Aylin Altan
Categories: Science
Type: BOOK - Published: 2016-04-19 - Publisher: CRC Press

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
Extruders in Food Applications
Language: en
Pages: 240
Authors: Mian N. Riaz
Categories: Technology & Engineering
Type: BOOK - Published: 2000-02-01 - Publisher: CRC Press

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
The Technology of Extrusion Cooking
Language: en
Pages: 270
Authors: N. D. Frame
Categories: Technology & Engineering
Type: BOOK - Published: 1995-12-31 - Publisher:

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