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Extrusion Cooking

Extrusion Cooking
  • Author : Girish M. Ganjyal
  • Publsiher : Elsevier
  • Release : 25 July 2020
  • ISBN : 012815361X
  • Pages : 564 pages
  • Rating : 4/5 from 21 ratings
GET THIS BOOKExtrusion Cooking

Summary:
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
  • Release : 25 July 2020
GET THIS BOOKExtrusion Cooking

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

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The Technology of Extrusion Cooking

The Technology of Extrusion Cooking
  • Author : N.D. Frame
  • Publisher : Springer Science & Business Media
  • Release : 06 December 2012
GET THIS BOOKThe Technology of Extrusion Cooking

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.

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Extrusion Cooking

Extrusion Cooking
  • Author : R Guy
  • Publisher : Woodhead Publishing
  • Release : 09 July 2001
GET THIS BOOKExtrusion Cooking

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

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Extrusion-Cooking Techniques

Extrusion-Cooking Techniques
  • Author : Leszek Moscicki
  • Publisher : John Wiley & Sons
  • Release : 11 January 2011
GET THIS BOOKExtrusion-Cooking Techniques

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,

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History of Extrusion Cooking and Extruders (1938-2020)

History of Extrusion Cooking and Extruders (1938-2020)
  • Author : William Shurtleff; Akiko Aoyagi
  • Publisher : Soyinfo Center
  • Release : 31 October 2020
GET THIS BOOKHistory of Extrusion Cooking and Extruders (1938-2020)

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.

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Extrusion of Metals, Polymers, and Food Products

Extrusion of Metals, Polymers, and Food Products
  • Author : Sayyad Zahid Qamar
  • Publisher : BoD – Books on Demand
  • Release : 28 February 2018
GET THIS BOOKExtrusion of Metals, Polymers, and Food Products

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

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Quality of Fresh and Processed Foods

Quality of Fresh and Processed Foods
  • Author : Fereidoon Shahidi,Arthur M. Spanier,Chi-Tang Ho,Terry Braggins
  • Publisher : Springer Science & Business Media
  • Release : 06 December 2012
GET THIS BOOKQuality of Fresh and Processed Foods

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,

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Pseudocereals and Less Common Cereals

Pseudocereals and Less Common Cereals
  • Author : Peter S. Belton,John R.N. Taylor
  • Publisher : Springer Science & Business Media
  • Release : 14 March 2013
GET THIS BOOKPseudocereals and Less Common Cereals

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

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Extrusion Processing Technology

Extrusion Processing Technology
  • Author : Jean-Marie Bouvier,Osvaldo H. Campanella
  • Publisher : John Wiley & Sons
  • Release : 31 March 2014
GET THIS BOOKExtrusion Processing Technology

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

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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
  • Release : 11 November 2013
GET THIS BOOKProcess-Induced Chemical Changes in Food

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

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Food Process Engineering and Technology

Food Process Engineering and Technology
  • Author : Zeki Berk
  • Publisher : Academic Press
  • Release : 13 February 2018
GET THIS BOOKFood Process Engineering and Technology

Food Process Engineering and Technology, Third Edition combines scientific depth with practical usefulness, creating a tool for graduate students and practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes and process control and plant hygiene topics. This fully updated edition provides recent research and developments in the area, features sections on elements of food plant design, an introductory section on the elements of classical fluid mechanics, a section on non-thermal processes, and recent

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Extrusion Cooking

Extrusion Cooking
  • Author : Ch Mercier,Pekka Linko,Judson M. Harper
  • Publisher : Amer Assn of Cereal Chemists
  • Release : 23 May 1989
GET THIS BOOKExtrusion Cooking

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.

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Advances in Food Extrusion Technology

Advances in Food Extrusion Technology
  • Author : Medeni Maskan,Aylin Altan
  • Publisher : CRC Press
  • Release : 19 April 2016
GET THIS BOOKAdvances in Food Extrusion Technology

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

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