Extruders in Food Applications

ISBN-13: 9781566767798 / Angielski / Twarda / 2000 / 240 str.

Mian Riaz

Opis

Now that extruders are a central and growing part of the food and feed processing industry, representatives mostly of equipment manufacturers summarize some of the fundamentals to be considered in applying extrusion technology, and explain the four main types that are presently being widely used in

Recenzje

"All the book's chapters are well supplied with references, allowing readers to follow up specific aspects from within the text… a thorough but succinct 223-page reference text, full of 'gems' of information that will be appreciated by those experienced in extrusion; in addition, it would be a worthwhile purchase for anyone contemplating involvement in the extrusion process."

-Dr. Robert Sleigh, Principal Research Scientist, Food Science Australia, in Food Australia

Spis treści

INTRODUCTION TO FOOD EXTRUSION
Mian N. Riaz, Ph.D., Head of the Extrusion, Technology Program, Texas A&M University, Food Protein R&D Center
o Advantages
o Their Application in the Food Industries

DRY EXTRUDERS
Nabil Said, Ph.D., Director of Research and Development, Triple "F"/Insta-Pro International
o Introduction
o Principles
o Advantages of Dry Extruder

INTERRUPTED FLIGHT EXTRUDERS/EXPANDERS
Maurice William, Director of Research and Development, Anderson International Corp
o Introduction
o Characteristics
o Application of Cut Flight Extruder/Expander

SINGLE SCREW EXTRUDERS
Galen Rokey, Manger, Technical Center, Wenger Manufacturing Co.
o Introduction
o Advantages and Disadvantages
o Application in Food

TWIN SCREW EXTRUDERS
Gordon Huber; Director, New Concept Development, Wenger Manufacturing Co.
o Introduction
o Characteristics
o Advantages & Disadvantages
o Application

PRECONDITIONER
Bradley S. Strahm, Process Development Engineer, Wenger Manufacturing Co
o Introduction
o Characteristics
o Effect on Extrusion
o Advantages

CHEMICAL AND NUTRITIONAL CHANGES IN FOOD DURING EXTRUSION
Mary Ellen Camire, Ph.D., Chairperson, Dept. of Food Science and Nutrition, University of Maine
o Introduction
o Effect on Starch
o Protein
o Fat
o Dietary Fiber
o Vitamins

O autorze

Mian N. Riaz