The Technology of Extrusion Cooking

The Technology of Extrusion Cooking
Author: N.D. Frame
Publsiher: Springer Science & Business Media
Total Pages: 253
Release: 2012-12-06
ISBN 10: 1461521351
ISBN 13: 9781461521358
Language: EN, FR, DE, ES & NL

The Technology of Extrusion Cooking Book Review:

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

Extrusion Cooking
Author: Girish M. Ganjyal
Publsiher: Elsevier
Total Pages: 564
Release: 2020-07-25
ISBN 10: 012815361X
ISBN 13: 9780128153611
Language: EN, FR, DE, ES & NL

Extrusion Cooking Book Review:

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

Extrusion Cooking
Author: R Guy
Publsiher: Woodhead Publishing
Total Pages: 206
Release: 2001-07-09
ISBN 10: 9781855735590
ISBN 13: 1855735598
Language: EN, FR, DE, ES & NL

Extrusion Cooking Book Review:

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

Extrusion Cooking Techniques
Author: Leszek Moscicki
Publsiher: John Wiley & Sons
Total Pages: 234
Release: 2011-01-11
ISBN 10: 352763410X
ISBN 13: 9783527634101
Language: EN, FR, DE, ES & NL

Extrusion Cooking Techniques Book Review:

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

Extrusion Cooking

Extrusion Cooking
Author: Ch Mercier,Pekka Linko,Judson M. Harper
Publsiher: Amer Assn of Cereal Chemists
Total Pages: 471
Release: 1989
ISBN 10: 1928374650XXX
ISBN 13: MINN:31951D01709539E
Language: EN, FR, DE, ES & NL

Extrusion Cooking Book Review:

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.

History of Extrusion Cooking and Extruders 1938 2020

History of Extrusion Cooking and Extruders  1938 2020
Author: William Shurtleff; Akiko Aoyagi
Publsiher: Soyinfo Center
Total Pages: 412
Release: 2020-10-31
ISBN 10: 1948436299
ISBN 13: 9781948436298
Language: EN, FR, DE, ES & NL

History of Extrusion Cooking and Extruders 1938 2020 Book Review:

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.

Extrusion of Metals Polymers and Food Products

Extrusion of Metals  Polymers  and Food Products
Author: Sayyad Zahid Qamar
Publsiher: BoD – Books on Demand
Total Pages: 220
Release: 2018-02-28
ISBN 10: 9535138375
ISBN 13: 9789535138372
Language: EN, FR, DE, ES & NL

Extrusion of Metals Polymers and Food Products Book Review:

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.

Extrusion Cooking Technology

Extrusion Cooking Technology
Author: Ronald Jowitt
Publsiher: Elsevier Science & Technology
Total Pages: 212
Release: 1984
ISBN 10: 9780853342977
ISBN 13: 0853342970
Language: EN, FR, DE, ES & NL

Extrusion Cooking Technology Book Review:

Advances in Food Extrusion Technology

Advances in Food Extrusion Technology
Author: Medeni Maskan,Aylin Altan
Publsiher: CRC Press
Total Pages: 412
Release: 2016-04-19
ISBN 10: 1439815216
ISBN 13: 9781439815212
Language: EN, FR, DE, ES & NL

Advances in Food Extrusion Technology Book Review:

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

Extrusion Processing Technology
Author: Jean-Marie Bouvier,Osvaldo H. Campanella
Publsiher: John Wiley & Sons
Total Pages: 536
Release: 2014-03-31
ISBN 10: 1118541723
ISBN 13: 9781118541722
Language: EN, FR, DE, ES & NL

Extrusion Processing Technology Book Review:

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.

Pseudocereals and Less Common Cereals

Pseudocereals and Less Common Cereals
Author: Peter S. Belton,John R.N. Taylor
Publsiher: Springer Science & Business Media
Total Pages: 270
Release: 2002-07-10
ISBN 10: 9783540429395
ISBN 13: 3540429395
Language: EN, FR, DE, ES & NL

Pseudocereals and Less Common Cereals Book Review:

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.

Extrusion Problems Solved

Extrusion Problems Solved
Author: M N Riaz,G J Rokey
Publsiher: Elsevier
Total Pages: 184
Release: 2011-11-09
ISBN 10: 085709520X
ISBN 13: 9780857095206
Language: EN, FR, DE, ES & NL

Extrusion Problems Solved Book Review:

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

Process Induced Chemical Changes in Food

Process Induced Chemical Changes in Food
Author: Fereidoon Shahidi,Chi-Tang Ho,Nguyen Van Chuyen
Publsiher: Springer Science & Business Media
Total Pages: 362
Release: 2013-11-11
ISBN 10: 1489919252
ISBN 13: 9781489919250
Language: EN, FR, DE, ES & NL

Process Induced Chemical Changes in Food Book Review:

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.

Extrusion Cooking

Extrusion Cooking
Author: Annik Bouroche,Michèle Le Bars
Publsiher: Editions Quae
Total Pages: 95
Release: 1996
ISBN 10: 2738006302
ISBN 13: 9782738006301
Language: EN, FR, DE, ES & NL

Extrusion Cooking Book Review:

Low cost Extrusion Cookers

Low cost Extrusion Cookers
Author: Anonim
Publsiher: Unknown
Total Pages: 288
Release: 1979
ISBN 10: 1928374650XXX
ISBN 13: MINN:31951003059307O
Language: EN, FR, DE, ES & NL

Low cost Extrusion Cookers Book Review:

Flavour Science

Flavour Science
Author: Andrew John Taylor,Donald S. Mottram
Publsiher: Woodhead Publishing
Total Pages: 476
Release: 1996
ISBN 10: 9780854047024
ISBN 13: 0854047026
Language: EN, FR, DE, ES & NL

Flavour Science Book Review:

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

Extruders in Food Applications

Extruders in Food Applications
Author: Mian N. Riaz
Publsiher: CRC Press
Total Pages: 240
Release: 2000-02-01
ISBN 10: 9781566767798
ISBN 13: 1566767792
Language: EN, FR, DE, ES & NL

Extruders in Food Applications Book Review:

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 to Produce Nutritious Bean Products

Extrusion Cooking to Produce Nutritious Bean Products
Author: George Nyombaire
Publsiher: ProQuest
Total Pages: 188
Release: 2007
ISBN 10: 1928374650XXX
ISBN 13: MSU:31293029562935
Language: EN, FR, DE, ES & NL

Extrusion Cooking to Produce Nutritious Bean Products Book Review:

Quality of Fresh and Processed Foods

Quality of Fresh and Processed Foods
Author: Fereidoon Shahidi,Arthur M. Spanier,Chi-Tang Ho,Terry Braggins
Publsiher: Springer Science & Business Media
Total Pages: 345
Release: 2003-12-31
ISBN 10: 9780306480713
ISBN 13: 0306480719
Language: EN, FR, DE, ES & NL

Quality of Fresh and Processed Foods Book Review:

Quality is a composite term encompassing many characteristics of foods. These include color, aroma, texture, general nutrition, shelf-life, stability, and possible presence of undesirable constituents. Obviously deterioration of quality may lead to changes in the attributes that characterize the food in its fresh or freshly processed state. In addition, quality enhancement of products may be carried out using appropriate processing techniques. Interaction of different components present with one another could have a profound effect on sensory quality of products. Meanwhile, presence of extraneous matter such as pesticides and debris may also contribute to a compromise in the quality of foods. In addition, processing often brings about changes in many attributes of food including its nutritional value. Thus, examination of process-induced changes in food products is important. In this book, a cursory account of quality attributes of fresh and processed foods is provided. The book is of interest to food scientists, nutritionists and biochemists in academia, government and industry.

Wheat

Wheat
Author: W. Bushuk,V.F. Rasper
Publsiher: Springer Science & Business Media
Total Pages: 239
Release: 1994-04-30
ISBN 10: 9780751401813
ISBN 13: 0751401811
Language: EN, FR, DE, ES & NL

Wheat Book Review:

Wheat provides over 20% of the calories for the world population of 5. 3 billion persons. It is widely grown in five of the six continents. It is a highly versatile food product in that it can be stored safely for long periods of time and transported in bulk over long distances. In relative terms, it is reasonably priced; over the past quarter century, the inflation-adjusted price of wheat has been declining. Modern milling and baking technology required for the transformation of wheat grain into consumable baked products is available or accessible in all countries of the world. For these reasons, and because Canada is one of world's leading wheat producing countries, it seemed appropriate to include a major symposium on wheat in the scientific and technical program of the 8th World Congress of Food Science and Technology held in Toronto, Canada during September 29-0ctober 4, 1992. In selecting the topics for the symposium on wheat, we attempted to cover a full range of subjects including economics and marketing, nutrition, grading, processing, constituent chemistry and functionality, biote- nology, and safety of genetically modified wheat varieties. The major focus was on common hard (bread) wheats; separate papers were devoted to the unique characteristics and technological properties of common soft (biscuit) and durum (pasta) wheats. Each paper was presented by an acknowledged international expert. This book provides a more permanent record of the papers presented at the symposium.