By Medeni Maskan,Aylin Altan
A clean view of the state-of-the-art, Advances in foodstuff Extrusion Technology makes a speciality of extruder choice, extrudate improvement, caliber parameters, and troubleshooting within the 21st century extrusion technique. specifically, the book:
- Introduces the background, nomenclature, and dealing ideas of extrusion technology
- Presents an outline of assorted varieties of extruders in addition to elements and parts of an extruder for layout considerations
- Discusses extruder choice and layout, fluid circulation challenge with sorts of uncooked fabrics, and warmth move and viscous strength dissipation, with merits and barriers for specific cases
- Emphasizes fresh study whereas delivering an summary of traits formerly mentioned within the literature
- Covers the coinjection of foodstuff components into an extruder die with the target of making outlined coloured styles, including inner flavors, and reaching different nutrition injection purposes into cereal-based extruded products
- Describes thermal and nonthermal extrusion of protein products
Discussing the impact of layout and uncooked fabrics on extruder functionality and dietary price, this publication covers present and constructing items from cereal-based snacks to dog food. as well as the standard advantages of warmth processing, extrusion deals the potential of enhancing and increasing the useful houses of nutrients materials. Designed for either the energetic and destiny nutrients scientist, this e-book is an exhilarating addition to an artistic and ever-evolving box.
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Extra info for Advances in Food Extrusion Technology (Contemporary Food Engineering)
Advances in Food Extrusion Technology (Contemporary Food Engineering) by Medeni Maskan,Aylin Altan