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.
Author(s): Mian N. Riaz
Edition: 1
Publisher: CRC Press
Year: 2000
Language: English
Pages: 242
Tags: Пищевая промышленность;Процессы и аппараты пищевых производств;
Extruders in Food Applications......Page 1
Copyright......Page 5
Contents......Page 6
Preface......Page 10
List of Contributors......Page 12
1 Introduction to Extruders and Their Principles......Page 14
2 Single-Screw Extruders......Page 38
3 Dry Extruders......Page 64
4 Interrupted-Flight Expanders-Extruders......Page 76
5 Twin-Screw Extruders......Page 94
6 Preconditioning......Page 128
7 Chemical and Nutritional Changes in Food during Extrusion......Page 140
8 Practical Considerations in Extrusion Processing......Page 162
9 Extruders in the Food Industry......Page 180
Appendix......Page 218
Index......Page 234
