By Medeni Maskan,Aylin Altan
A clean view of the state-of-the-art, Advances in nutrition Extrusion Technology makes a speciality of extruder choice, extrudate improvement, caliber parameters, and troubleshooting within the 21st century extrusion technique. particularly, the book:
- Introduces the background, nomenclature, and dealing rules of extrusion technology
- Presents an summary of assorted kinds of extruders in addition to elements and elements of an extruder for layout considerations
- Discusses extruder choice and layout, fluid circulation challenge with types of uncooked fabrics, and warmth move and viscous strength dissipation, with merits and obstacles for specific cases
- Emphasizes fresh study whereas delivering an outline of tendencies formerly pronounced within the literature
- Covers the coinjection of foodstuff elements into an extruder die with the target of making outlined coloured styles, including inner flavors, and attaining different nutrition injection functions into cereal-based extruded products
- Describes thermal and nonthermal extrusion of protein products
Discussing the impact of layout and uncooked fabrics on extruder functionality and dietary price, this publication covers present and constructing items from cereal-based snacks to dog food. as well as the standard merits of warmth processing, extrusion bargains the opportunity of editing and increasing the useful homes of nutrients materials. Designed for either the lively and destiny meals scientist, this booklet is an exhilarating addition to an artistic and ever-evolving box.
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Extra info for Advances in Food Extrusion Technology (Contemporary Food Engineering)
Advances in Food Extrusion Technology (Contemporary Food Engineering) by Medeni Maskan,Aylin Altan