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 types of extruders as well as parts and components of an extruder for design considerationsDiscusses extruder selection and design, fluid flow problem with different types of raw materials, and heat transfer and viscous energy dissipation, with advantages and limitations for particular casesEmphasizes recent research while providing an overview of trends previously reported in the literatureCovers the coinjection of food substances into an extruder die with the objective of creating defined colored patterns, adding internal flavors, and achieving other food injection applications into cereal-based extruded productsDescribes thermal and nonthermal extrusion of protein productsDiscussing the influence of design and raw materials on extruder performance and nutritional value, this book covers current and developing products from cereal-based snacks to pet food. In addition to the usual benefits of heat processing, extrusion offers the possibility of modifying and expanding the functional properties of food ingredients. Designed for both the active and future food scientist, this book is an exciting addition to a creative and ever-evolving field.

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