Technology extrusion cooking (42 risultati)
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Da: killarneybooks, Inagh, CLARE, Irlandakillarneybooks
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Hardcover. Condizione: Very Good. 1st Edition. Hardcover, x + 206 pages, NOT ex-library. Owner's name & address inside the front cover (covered with a blank sticker). Book is clean and bright throughout with unmarked text, free of inscriptions, firmly bound. Issued without a dust jacket. -- This comprehensive practical and theor…etical guide covers the design, operation, and control of both single- and twin-screw extruders. It delves into the complex physicochemical changes that occur within the extruder barrel, including starch gelatinization, protein denaturation, and flavor development. It details the application of this technology to produce a wide range of food products, such as breakfast cereals, snack foods, pet foods, and texturized vegetable protein (TVP). It serves as an essential reference for food engineers, scientists, and product developers working in the food industry. -- Contents: 1 Introduction; Part I General influences on quality 2 Raw materials for extrusion cooking / R. Guy [Introduction; Examples from Group 1: structure-forming materials based on starch & protein; Examples from Group 2: dispersed-phase filling materials; Examples from Group 3: ingredients that act as plasticisers and lubricants; Examples from Group 4: soluble solids; Examples from Group 5: nucleating substances; Examples from Group 6: colouring substances; Examples from Group 7: flavouring substances; References]; 3 Selecting the right extruder / Mian N. Riaz [Introduction and terminology; Function and advantages of extruder technology; Selecting an extruder; General design features; Segmented screw/barrel single-screw 'wet' extruders; Dry extruders; Interrupted flight extruders; Twin-screw extruder; Single- vs twin-screw extruder; Sources of further information and recommended reading; References]; 4 Optimised thermal performance in extrusion / Jérôme Mottaz & L. Bruyas [Introduction; Heat transfer in extrusion processing; Experimental analysis; Thermal modelling; Sizing an extruder and future trends; Conclusions; Acknowledgements; References]; 5 Effective process control / Charlie J. Chessari & Jay N. Sellahewa [Introduction; Product requirements; Key control points in meeting product requirements; Instrumentation; Process monitoring; Process control in action; Summary; Sources of further information and advice; References]; 6 Extrusion and nutritional quality / Mary Ellen Camire [Introduction; Macronutrients; Vitamins; Minerals; Non-nutrient healthful components of foods; Future trends; Sources of further information and advice; References and further reading]; Part II Specific extruded products 7 Breakfast cereals / Jean-Marie Bouvier [Introduction; The range of products; Key process issues of the product range; Main unit operations and technologies; Future trends; Sources of further information and advice; References]; 8 Snack foods / R. Guy [Introduction; Formed dough products: potato; Formed dough products: maize and other materials; Half-product or pellet snacks; Directly expanded snacks; Co-extruded snacks; Future snack processes; References]; 9 Baby foods / Massoud Kazemzadeh [Introduction; Traditional batch processing; Extrusion system for baby foods; The market for baby foods; Baby food products; Processing benefits of twin-screw extrusion; Socio-economical future of baby food production; Conclusion; References]; Index -- "Extrusion is a major technology for a wide range of food products. The first part of this book introduces this technology. It examines extruders and their use in thermal transitions of raw materials into functional forms for the manufacture of particular foods. It also includes 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.".
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Condizione: Good. Your purchase helps support Sri Lankan Children's Charity 'The Rainbow Centre'. Ex-library, so some stamps and wear, but in good overall condition. Our donations to The Rainbow Centre have helped provide an education and a safe haven to hundreds of children who live in appalling conditions.
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Taschenbuch. Condizione: Neu. The Technology of Extrusion Cooking | N. D. Frame | Taschenbuch | xi | Englisch | 2012 | Springer | EAN 9781461358916 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu.
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Taschenbuch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - 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 considerab…ly. 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.
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Condizione: Fair. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In fair condition, suitable as a study copy. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,550grams, ISBN:9780849312076.
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Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
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Buch. Condizione: Neu. Neuware - 1 Operational characteristics of the co-rotating twin-screw extruder.- 1.1 Types of extruders.- 1.1.1 Single screw.- 1.1.2 Co-kneaders.- 1.1.3 Counter rotating.- 1.1.4 Co-rotating.- 1.2 Process characteristics of the t.s.e.- 1.2.1 Feeding.- 1.2.2 Screw design.- 1.2.3 Screw speed.- 1.2.4 Screw con…figurations.- 1.2.5 Die design.- 1.2.6 Barrel temperature and heat transfer.- 1.2.7 Scale-up.- 1.2.8 Process flow charts.- 1.3 Ancillary processes.- 1.3.1 Preconditioning.- 1.3.2 Devolatilisation.- 1.4 Raw materials.- 1.5 Practical operation of the t.s.e.-start up, shut down and control.- 1.6 Glossary.- References.- 2 Raw materials for extrusion cooking processes.- 2.1 Introduction.- 2.2 Structure-forming raw materials.- 2.2.1 Structure-forming raw materials based on starch.- 2.2.2 Protein-rich raw materials.- 2.3 Raw materials acting as fillers in the extrudates.- 2.3.1 Proteins.- 2.3.2 Starches.- 2.3.3 Fibrous materials.- 2.4 Raw materials as plasticisers and lubricants.- 2.4.1 Water.- 2.4.2 Oils and fats.- 2.4.3 Emulsifiers.- 2.5 Raw materials acting as nucleants for gas bubble formation.- 2.6 Raw materials acting as flavours.- 2.6.1 Salt.- 2.6.2 Sugar.- References.- 3 Breakfast and cereal extrusion technology.- 3.1 Introduction.- 3.2 What is a breakfast cereal .- 3.3 A closer look at the products.- 3.4 Breakfast cereal processes.- 3.5 Principles of cooking.- 3.6 Overview of cooking processes.- 3.6.1 Boiling water cookers.- 3.6.2 Steam cookers.- 3.6.3 Adiabatic extrusion.- 3.6.4 High shear cooking extrusion.- 3.6.5 Low shear, high pressure cookers.- 3.6.6 Low shear, low pressure cookers.- 3.6.7 Continuous steam pre-cooking.- 3.7 Breakfast cereal processes: traditional and extrusion methods.- 3.7.1 Flaked cereals.- 3.7.2 Extrusion puffed breakfast cereals.- 3.7.3 Oven puffed cereals.- 3.7.4 Gun puffed cereals.- 3.7.5 Shredded products.- 3.7.6 Pre-cooked hot cereals.- 3.8 Conclusion.- References.- 4 Snack food extrusion.- 4.1 Introduction.- 4.2 Ingredients.- 4.2.1 Cereals.- 4.2.2 Root crops.- 4.2.3 Process aids.- 4.3 Equipment review.- 4.3.1 Mixing equipment.- 4.3.2 Feeders.- 4.3.3 Conditioning cylinders.- 4.3.4 Extruders.- 4.3.5 Dryers.- 4.3.6 Fryers.- 4.3.7 Coaters.- 4.4 Direct expanded products.- 4.4.1 Process description.- 4.4.2 Fried collets.- 4.4.3 Baked collets.- 4.5 Co-extruded snacks.- 4.5.1 Process description.- 4.5.2 Formulation.- 4.5.3 Miscellaneous.- 4.6 Indirect expanded products.- 4.6.1 Pellets.- 4.6.2 Fabricated chips.- 4.7 Die and cutter design.- 4.7.1 Die plates.- 4.7.2 Die holes.- 4.7.3 Effect of expansion forces.- 4.7.4 Effect of viscoelastic forces.- References.- 5 Petfood and fishfood extrusion.- 5.1 Introduction.- 5.2 Raw material characteristics and selection.- 5.2.1 Protein sources.- 5.2.2 Starch sources.- 5.2.3 Fat, fibre and ash consideration.- 5.2.4 Minor ingredients.- 5.2.5 Typical formulations.- 5.2.6 Raw material preparation.- 5.3 Selection of hardware.- 5.3.1 Feeding devices.- 5.3.2 Preconditioning considerations.- 5.3.3 Extruder barrel selection.- 5.3.4 Die/knife design.- 5.3.5 Ancillary process equipment.- 5.4 Processing variables.- 5.4.1 Preconditioning.- 5.4.2 Extrusion.- 5.4.3 Process control.- 5.5 Final product specifications.- 5.5.1 Quality control.- 5.5.2 Troubleshooting techniques.- 5.6 Evaluation of operational costs.- 5.7 Conclusion.- References.- 6 Confectionery extrusion.- 6.1 Introduction.- 6.2 Processing.- 6.2.1 Pre-extrusion processes.- 6.2.2 Cooker extruder profiling.- 6.2.3 Addition and subtraction of materials.- 6.2.4 Shaping and forming at the die.- 6.2.5 Post-extrusion processes.- 6.3 Flavours and other special ingredients for confectionery extrusion.- 6.4 Liquorice.- 6.5 Toffees, caramels and fudges.- 6.6 Boiled sweets.- 6.7 Sugar crust liqueurs.- 6.8 Pressed tablets.- 6.9 Creams, pastes and lozenges.- 6.10 Gums.- 6.11 Jellies.- 6.12 Cocoa and crumb.- 6.13 Chocolate.- 6.14 Reaction chamber products.- 6.15 Aerated confections.- 6.16 Chewing gum.- 6.17 Frozen confectionery.- 6.18.
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Buch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - InhaltsangabeOperational Characteristics Of Twin-Screw Extrusion. Ingredient Composition. Breakfast Cereal Technology. Snack Products. Petfood and Fishfood. Confectionery Product Applications. Brewing Applications. References. Index.
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Hardcover. Condizione: Like New. Like New. book.
Lingua: Inglese
Editore: London, Elsevier Applied Science 1984
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Hardcover. 212 S. Ehem. Bibliotheksexemplar mit Signatur und Stempel. Guter Zustand, ein paar Gebrauchsspuren. Ex-library with stamp and library-signature on spine. Good condition, some traces of use. Sprache: Englisch Gewicht in Gramm: 950.
Editore: Blackie Academic, London 1994
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Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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. 268 pp. Englisch.
