Extrusion and Size Change Processes in the Food Industry, a volume in the Unit Operations and Processing Equipment in the Food Industry series, details the necessary processing operations and equipment for extruding various food products, including cereal-based items, confectionary, and protein-based foods. The book is divided into three sections: extrusion operations, size reduction processes, and size enlargement techniques, with each presenting fundamental content relating to experimental, theoretical, computational, and practical applications of food engineering principles and relevant processing equipment.
Written by food engineering experts in a straightforward and engaging manner, this book targets industrial engineers involved in food processing and manufacturing. The aim is to familiarize them with specific food processing operations and equipment. Each chapter emphasizes practical applications of food engineering principles, making it a valuable resource for those in the food industry. By providing comprehensive insights into extrusion and size change unit operations, the book serves as an essential guide for optimizing food production processes and ensuring efficient use of equipment.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iv 6. List of contributors - p. ix 7. Chapter one. An overview of extrusion and size change processes in the food industry - p. 1 8. Section 1: Extrusion operations - p. 5 9. Chapter two. Basic principles of extrusion process - p. 9 10. Chapter three. Equipment for extrusion - p. 75 11. Chapter four. Application of extrusion in cereal-based products - p. 121 12. Chapter five. Application of extrusion in confectionery products - p. 165 13. Chapter six. Application of extrusion in protein-based foods - p. 209 14. Section 2: Size reduction processes in the food industry - p. 233 15. Chapter Seven. Milling/grinding - p. 243 16. Chapter Eight. Mixing and blending - p. 291 17. Section 3: Size enlargement processes in the food industry - p. 319 18. Chapter Nine. Size enlargement and agglomeration processes - p. 333 19. Index - p. 377
Extrusion and Size Change Processes in the Food Industry, a volume in the Unit Operations and Processing Equipment in the Food Industry series, details the necessary processing operations and equipment for extruding various food products, including cereal-based items, confectionary, and protein-based foods. The book is divided into three sections: extrusion operations, size reduction processes, and size enlargement techniques, with each presenting fundamental content relating to experimental, theoretical, computational, and practical applications of food engineering principles and relevant processing equipment.
Written by food engineering experts in a straightforward and engaging manner, this book targets industrial engineers involved in food processing and manufacturing. The aim is to familiarize them with specific food processing operations and equipment. Each chapter emphasizes practical applications of food engineering principles, making it a valuable resource for those in the food industry. By providing comprehensive insights into extrusion and size change unit operations, the book serves as an essential guide for optimizing food production processes and ensuring efficient use of equipment.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iv 6. List of contributors - p. ix 7. Chapter one. An overview of extrusion and size change processes in the food industry - p. 1 8. Section 1: Extrusion operations - p. 5 9. Chapter two. Basic principles of extrusion process - p. 9 10. Chapter three. Equipment for extrusion - p. 75 11. Chapter four. Application of extrusion in cereal-based products - p. 121 12. Chapter five. Application of extrusion in confectionery products - p. 165 13. Chapter six. Application of extrusion in protein-based foods - p. 209 14. Section 2: Size reduction processes in the food industry - p. 233 15. Chapter Seven. Milling/grinding - p. 243 16. Chapter Eight. Mixing and blending - p. 291 17. Section 3: Size enlargement processes in the food industry - p. 319 18. Chapter Nine. Size enlargement and agglomeration processes - p. 333 19. Index - p. 377
