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: 1461521351
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

The Technology of Extrusion Cooking 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.

Extrusion Cooking

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

Extrusion Cooking Book Excerpt:

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

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

Extrusion Cooking 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

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: 1948436299
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

History of Extrusion Cooking and Extruders 1938 2020 Book Excerpt:

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.

Low cost Extrusion Cookers

Low cost Extrusion Cookers
Author: Anonim
Publsiher: Unknown
Total Pages: 288
Release: 1979
ISBN: 1928374650XXX
Category: Extrusion process
Language: EN, FR, DE, ES & NL

Low cost Extrusion Cookers Book Excerpt:

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: 2012-12-06
ISBN: 1441990909
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Quality of Fresh and Processed Foods Book Excerpt:

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.

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: 2013-03-14
ISBN: 3662095440
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Pseudocereals and Less Common Cereals Book Excerpt:

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 Processing Technology

Extrusion Processing Technology
Author: Jean-Marie Bouvier,Osvaldo H. Campanella
Publsiher: John Wiley & Sons
Total Pages: 544
Release: 2014-03-31
ISBN: 1118541723
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Extrusion Processing Technology Book Excerpt:

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 functions such as the transport and compression of particulate components, melting of polymers, mixing of viscous media, heat processing of polymeric and biopolymeric materials, product texturization and shaping, defibering and chemical impregnation of fibrous materials, reactive extrusion, and fractionation of solid-liquid systems. Extrusion processing technology is highly complex, and in-depth descriptions and discussions are required in order to provide a complete understanding and analysis of this area: this book aims to provide readers with these analyses and discussions. Extrusion Processing Technology: Food and Non-Food Biomaterials provides an overview of extrusion processing technology and its established and emerging industrial applications. Potency of process intensification and sustainable processing is also discussed and illustrated. The book aims to span the gap between the principles of extrusion science and the practical knowledge of operational engineers and technicians. The authors bring their research and industrial experience in extrusion processing technology to provide a comprehensive, technical yet readable volume that will appeal to readers from both academic and practical backgrounds. This book is primarily aimed at scientists and engineers engaged in industry, research, and teaching activities related to the extrusion processing of foods (especially cereals, snacks, textured and fibrated proteins, functional ingredients, and instant powders), feeds (especially aquafeeds and petfoods), bioplastics and plastics, biosourced chemicals, paper pulp, and biofuels. It will also be of interest to students of food science, food engineering, and chemical engineering. Also available Formulation Engineering of Foods Edited by J.E. Norton, P.J. Fryer and I.T. Norton ISBN 978-0-470-67290-7 Food and Industrial Bioproducts and Bioprocessing Edited by N.T. Dunford ISBN 978-0-8138-2105-4 Handbook of Food Process Design Edited by J. Ahmed and M.S. Rahman ISBN 978-1-4443-3011-3

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: 1489919252
Category: Science
Language: EN, FR, DE, ES & NL

Process Induced Chemical Changes in Food Book Excerpt:

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 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: 9535138375
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Extrusion of Metals Polymers and Food Products Book Excerpt:

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: Ch Mercier,Pekka Linko,Judson M. Harper
Publsiher: Amer Assn of Cereal Chemists
Total Pages: 471
Release: 1989
ISBN: 1928374650XXX
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Extrusion Cooking Book Excerpt:

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.

Food Process Engineering and Technology

Food Process Engineering and Technology
Author: Zeki Berk
Publsiher: Academic Press
Total Pages: 742
Release: 2018-02-13
ISBN: 0128120541
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Food Process Engineering and Technology Book Excerpt:

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 technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail. Provides a strong emphasis on the relationship between engineering and product quality/safety Considers cost and environmental factors Presents a fully updated, adequate review of recent research and developments in the area Includes a new, full chapter on elements of food plant design Covers recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail

Extruders in Food Applications

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

Extruders in Food Applications Book Excerpt:

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.

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: 1439815216
Category: Science
Language: EN, FR, DE, ES & NL

Advances in Food Extrusion Technology Book Excerpt:

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
Publsiher: Woodhead Publishing
Total Pages: 476
Release: 1996
ISBN: 9780854047024
Category: Science
Language: EN, FR, DE, ES & NL

Flavour Science Book Excerpt:

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

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: 1928374650XXX
Category: Beans
Language: EN, FR, DE, ES & NL

Extrusion Cooking to Produce Nutritious Bean Products Book Excerpt:

The Maillard Reaction in Foods and Medicine

The Maillard Reaction in Foods and Medicine
Author: John O'Brien,H. E. Nursten,Jennifer M. Ames,M. James C. Crabbe,James Crabbe
Publsiher: Woodhead Publishing
Total Pages: 496
Release: 1998
ISBN: 9780854047338
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

The Maillard Reaction in Foods and Medicine Book Excerpt:

This collection of papers are devoted to a single chemical reaction, the Maillard reaction. They look at various different topics, such as its use in the food industry, and its relation to ageing and age-related diseases. This collection of papers are devoted to a single chemical reaction, the Maillard reaction. They look at various different topics, such as its use in the food industry, and its relation to ageing and age-related diseases.

Kent s Technology of Cereals

Kent   s Technology of Cereals
Author: N. L. Kent
Publsiher: Elsevier
Total Pages: 352
Release: 1994-01-01
ISBN: 1855736608
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Kent s Technology of Cereals Book Excerpt:

This well-established textbook provides students of food science with an authoritative and comprehensive study of cereal technology. Kent compares the merits and limitations of individual cereals as sources of food products as well as looking at the effects of processing treatments on the nutritive value of the products. The fourth edition of this classic book has been thoroughly updated with new sections including extrusion cooking and the use of cereals for animal feed.

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: 1928374650XXX
Category: Electronic dissertations
Language: EN, FR, DE, ES & NL

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

Wheat

Wheat
Author: W. Bushuk,V.F. Rasper
Publsiher: Springer Science & Business Media
Total Pages: 239
Release: 2012-12-06
ISBN: 1461526728
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Wheat Book Excerpt:

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.