Advances in food extrusion technology
著者
書誌事項
Advances in food extrusion technology
（Contemporary food engineering / Da-Wen Sun, series editor）
CRC Press, c2012
- : hardback
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
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 technology
Presents an overview of various types of extruders as well as parts and components of an extruder for design considerations
Discusses 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 cases
Emphasizes recent research while providing an overview of trends previously reported in the literature
Covers 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 products
Describes thermal and nonthermal extrusion of protein products
Discussing 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.
目次
Introduction. Types of Extruders in the Food Industry. Extruder Design and Manufacture, Operating Practices and Limitations For Particular Cases. Raw Materials for Extrusion Cooking. Effect of Process Parameters and Raw Material Characteristics on Chemical, Physicochemical and Nutritional Quality of Extrudates. Rheological Properties of Materials During Extrusion Process. Development of Extruded Foods by Utilizing Food Industry by-Products. Extrusion of Breakfast Cereal, Snack Product, Confectionary Products. Extrusion of Pulses. Extrusion of Pet Foods, Aquatic and Livestock Feeds. Non-thermal Extrusion. Methods for Determination of Quality Properties of Extrudates. Quality Control for Extrudates. Troubleshooting the Extrusion Process.
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