The Technology of Extrusion Cooking

Written By N.D. Frame
The Technology of Extrusion Cooking
  • Publsiher : Springer Science & Business Media
  • Release : 06 December 2012
  • ISBN : 1461521351
  • Pages : 253 pages
  • Rating : 4/5 from 21 reviews
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Read or download book entitled The Technology of Extrusion Cooking written by N.D. Frame which was release on 06 December 2012, this book published by Springer Science & Business Media. Available in PDF, EPUB and Kindle Format. Book excerpt: 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

The Technology of Extrusion Cooking
  • Author : N.D. Frame
  • Publisher : Springer Science & Business Media
  • Release Date : 2012-12-06
  • Total pages : 253
  • ISBN : 1461521351
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Summary : 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

Extrusion Cooking
  • Author : R Guy
  • Publisher : Woodhead Publishing
  • Release Date : 2001-07-09
  • Total pages : 206
  • ISBN : 1461521351
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Summary : 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 ...

Extrusion Cooking

Extrusion Cooking
  • Author : Ch Mercier,Pekka Linko,Judson M. Harper
  • Publisher : Amer Assn of Cereal Chemists
  • Release Date : 1989
  • Total pages : 471
  • ISBN : 1461521351
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Summary : 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 Cooking

Extrusion Cooking
  • Author : Girish M. Ganjyal
  • Publisher : Elsevier
  • Release Date : 2020-07-25
  • Total pages : 564
  • ISBN : 1461521351
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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 ...

Extrusion Cooking

Extrusion Cooking
  • Author : D. J. van Zuilichem
  • Publisher : Unknown
  • Release Date : 1992
  • Total pages : 189
  • ISBN : 1461521351
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Summary : Download or read online Extrusion Cooking written by D. J. van Zuilichem, published by which was released on 1992. Get Extrusion Cooking Books now! Available in PDF, ePub and Kindle....

Extrusion Cooking Techniques

Extrusion Cooking Techniques
  • Author : Leszek Moscicki
  • Publisher : John Wiley & Sons
  • Release Date : 2011-01-11
  • Total pages : 234
  • ISBN : 1461521351
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Summary : 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 ...

Fuel alcohol

Fuel alcohol
  • Author : Anonim
  • Publisher : Unknown
  • Release Date : 1980
  • Total pages : 123
  • ISBN : 1461521351
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Summary : Download or read online Fuel alcohol written by , published by which was released on 1980. Get Fuel alcohol Books now! Available in PDF, ePub and Kindle....

Extrusion Cooking to Produce Nutritious Bean Products

Extrusion Cooking to Produce Nutritious Bean Products
  • Author : George Nyombaire
  • Publisher : ProQuest
  • Release Date : 2007
  • Total pages : 188
  • ISBN : 1461521351
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Summary : Download or read online Extrusion Cooking to Produce Nutritious Bean Products written by George Nyombaire, published by ProQuest which was released on 2007. Get Extrusion Cooking to Produce Nutritious Bean Products Books now! Available in PDF, ePub and Kindle....

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
  • Publisher : Unknown
  • Release Date : 2002
  • Total pages : 238
  • ISBN : 1461521351
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Summary : Download or read online The Effects of Extrusion Cooking and Milling on the Instant Properties of Wheat and Soy Powders written by Edmund John Tanhehco, published by which was released on 2002. Get The Effects of Extrusion Cooking and Milling on the Instant Properties of Wheat and Soy Powders Books now! ...

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 Date : 2020-10-31
  • Total pages : 412
  • ISBN : 1461521351
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Summary : 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....

Advances in Food Extrusion Technology

Advances in Food Extrusion Technology
  • Author : Medeni Maskan,Aylin Altan
  • Publisher : CRC Press
  • Release Date : 2016-04-19
  • Total pages : 412
  • ISBN : 1461521351
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Summary : 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 Cooking Technology An Advance Skill for Manufacturing of Extrudate Food Products

Extrusion Cooking Technology  An Advance Skill for Manufacturing of Extrudate Food Products
  • Author : Tiwari Ajita
  • Publisher : Unknown
  • Release Date : 2018
  • Total pages : 212
  • ISBN : 1461521351
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Summary : The snack industry is one of the fastest growing food sectors and is an important contributor within the global convenience food market. Nowadays snacks and convenience foods are also consumed regularly in India. Properly designed convenience foods can make an important contribution to nutrition in Indian societies where social changes ...

Extrusion Cooking Technology

Extrusion Cooking Technology
  • Author : Ronald Jowitt
  • Publisher : Elsevier Science & Technology
  • Release Date : 1984
  • Total pages : 212
  • ISBN : 1461521351
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Summary : Download or read online Extrusion Cooking Technology written by Ronald Jowitt, published by Elsevier Science & Technology which was released on 1984. Get Extrusion Cooking Technology Books now! Available in PDF, ePub and Kindle....

Food Science and Technology Abstracts

Food Science and Technology Abstracts
  • Author : Anonim
  • Publisher : Unknown
  • Release Date : 1986
  • Total pages : 212
  • ISBN : 1461521351
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Summary : Download or read online Food Science and Technology Abstracts written by , published by which was released on 1986. Get Food Science and Technology Abstracts Books now! Available in PDF, ePub and Kindle....

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
  • Publisher : Unknown
  • Release Date : 1989
  • Total pages : 378
  • ISBN : 1461521351
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Summary : Download or read online Generalized Viscosity Model for the Cooking Extrusion of Starch Based Products written by Kevin Lewis Mackey, published by which was released on 1989. Get Generalized Viscosity Model for the Cooking Extrusion of Starch Based Products Books now! Available in PDF, ePub and Kindle....