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.

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 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:
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.

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

Extrusion Cooking
Author: D. J. van Zuilichem
Publsiher: Unknown
Total Pages: 189
Release: 1992
ISBN 10:
ISBN 13: OCLC:224505036
Language: EN, FR, DE, ES & NL

Extrusion Cooking Book Review:

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:

Fuel alcohol

Fuel alcohol
Author: Anonim
Publsiher: Unknown
Total Pages: 123
Release: 1980
ISBN 10:
ISBN 13: OCLC:251640363
Language: EN, FR, DE, ES & NL

Fuel alcohol Book Review:

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:
ISBN 13: MSU:31293029562935
Language: EN, FR, DE, ES & NL

Extrusion Cooking to Produce Nutritious Bean Products Book Review:

The Effects of Extrusion Cooking and Milling on the Instant Properties of Wheat and Soy Powders

The Effects of Extrusion Cooking and Milling on the Instant Properties of Wheat and Soy Powders
Author: Edmund John Tanhehco
Publsiher: Unknown
Total Pages: 238
Release: 2002
ISBN 10:
ISBN 13: MSU:31293023288271
Language: EN, FR, DE, ES & NL

The Effects of Extrusion Cooking and Milling on the Instant Properties of Wheat and Soy Powders Book Review:

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:

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.

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

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.

Generalized Viscosity Model for the Cooking Extrusion of Starch Based Products

Generalized Viscosity Model for the Cooking Extrusion of Starch Based Products
Author: Kevin Lewis Mackey
Publsiher: Unknown
Total Pages: 378
Release: 1989
ISBN 10:
ISBN 13: MSU:31293006207314
Language: EN, FR, DE, ES & NL

Generalized Viscosity Model for the Cooking Extrusion of Starch Based Products Book Review:

Food Science and Technology Abstracts

Food Science and Technology Abstracts
Author: Anonim
Publsiher: Unknown
Total Pages: 329
Release: 1986
ISBN 10:
ISBN 13: UOM:39015023091211
Language: EN, FR, DE, ES & NL

Food Science and Technology Abstracts Book Review:

Food Process Engineering and Technology

Food Process Engineering and Technology
Author: Zeki Berk
Publsiher: Academic Press
Total Pages: 720
Release: 2013-06-08
ISBN 10: 0124159869
ISBN 13: 9780124159860
Language: EN, FR, DE, ES & NL

Food Process Engineering and Technology Book Review:

The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics. Strong emphasis on the relationship between engineering and product quality/safety Links theory and practice Considers topics in light of factors such as cost and environmental issues

Effect of Extrusion Cooking on Strawberry Anthocyanins

Effect of Extrusion Cooking on Strawberry Anthocyanins
Author: Yoshitaka Katsuno
Publsiher: Unknown
Total Pages: 208
Release: 2004
ISBN 10:
ISBN 13: OCLC:57668762
Language: EN, FR, DE, ES & NL

Effect of Extrusion Cooking on Strawberry Anthocyanins Book Review:

Due to attractive color and several beneficial health effects, anthocyanins from strawberry could be useful as food colorants. Drum-dried strawberry powder was blended with long grain rice flour and extruded by using a corotating and intermeshing twin-screw extruder. The effects of screw speed (200-400 rpm), feed moisture (19-21%), and strawberry content (0-20%) on stability of anthocyanin (pelargonidin 3-glucoside) in strawberry, extrusion process parameters, and physical properties of extrudates were studied. Anthocyanin pigment in products was decreased by more than 77% after extrusion. Higher screw speed and feed moisture increased anthocyanin retention during extrusion. The degree of anthocyanin degradation was affected by the time and temperature of thermal treatment. Not only was monomeric anthocyanin lost, it was also polymerized during process. Polymeric color and color density of products were increased with monomeric anthocyanin content. Higher strawberry powder concentration decreased percent torque, specific mechanical energy, and product temperature. Increasing screw speed decreased percent torque, but increased specific mechanical energy. Higher feed moisture decreased three process parameters. Adding strawberry to feed had effects on axial, radical expansion and bulk density of product. The incorporation of 10% strawberry powder slightly increased breaking strength, but further increase in strawberry level (up to 20%) decreased hardness of product. An increase in screw speed increased length of extrudate and breaking strength, but reduced radial expansion. With higher feed moisture, extrudate had a higher specific volume, lower bulk density, and higher breaking strength. Higher strawberry concentration resulted in extrudates with lower lightness and yellowness, but higher redness.