Extrusion Cooking
  • Author : Girish M. Ganjyal
  • Release Date : 25 July 2020
  • Publisher : Elsevier
  • Genre : Technology & Engineering
  • Pages : 564
  • ISBN 13 : 9780128153611

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Book excerpt: 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 : Girish M. Ganjyal
Publisher : Elsevier
Genre : Technology & Engineering
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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 ...

Extrusion Cooking

Extrusion Cooking

Author : R Guy
Publisher : Woodhead Publishing
Genre : Business & Economics
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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 Technology of Extrusion Cooking

The Technology of Extrusion Cooking

Author : N.D. Frame
Publisher : Springer Science & Business Media
Genre : Technology & Engineering
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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 ...

Extrusion Cooking Techniques

Extrusion Cooking Techniques

Author : Leszek Moscicki
Publisher : John Wiley & Sons
Genre : Technology & Engineering
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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 ...

History of Extrusion Cooking and Extruders  1938 2020

History of Extrusion Cooking and Extruders 1938 2020

Author : William Shurtleff; Akiko Aoyagi
Publisher : Soyinfo Center
Genre : Technology & Engineering
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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 Cooking

Extrusion Cooking

Author : Ch Mercier,Pekka Linko,Judson M. Harper
Publisher : Amer Assn of Cereal Chemists
Genre : Technology & Engineering
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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
Publisher : BoD – Books on Demand
Genre : Technology & Engineering
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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 ...

Pseudocereals and Less Common Cereals

Pseudocereals and Less Common Cereals

Author : Peter S. Belton,John R.N. Taylor
Publisher : Springer Science & Business Media
Genre : Technology & Engineering
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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 ...

Process Induced Chemical Changes in Food

Process Induced Chemical Changes in Food

Author : Fereidoon Shahidi,Chi-Tang Ho,Nguyen Van Chuyen
Publisher : Springer Science & Business Media
Genre : Science
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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 ...

Extrusion Processing Technology

Extrusion Processing Technology

Author : Jean-Marie Bouvier,Osvaldo H. Campanella
Publisher : John Wiley & Sons
Genre : Technology & Engineering
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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 ...

Advances in Food Extrusion Technology

Advances in Food Extrusion Technology

Author : Medeni Maskan,Aylin Altan
Publisher : CRC Press
Genre : Science
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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...

Flavour Science

Flavour Science

Author : Andrew John Taylor,Donald S. Mottram
Publisher : Woodhead Publishing
Genre : Science
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This book is unique and international in its coverage, providing a broad overview of an important yet often diverse area....

Wheat

Wheat

Author : W. Bushuk,V.F. Rasper
Publisher : Springer Science & Business Media
Genre : Technology & Engineering
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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 ...