Extruders in Food Applications
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The result of years of experience by experts in extrusion technology, Extruders in Food Applications brings together practical experience and in-depth knowledge of extrusion cooking technology. The book summarizes basic considerations for the application of extrusion technology to food industry processes and focuses on the types of extruders available for a growing number of food applications. Chapters compare and describe the types of extruders and their functions and applications, providing a wealth of information. This is a valuable resource for the technical and practical application of extrusion and will be useful for the selection of the proper equipment for this technology. 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 the industry: single- screw, dry, interrupted-flight expander, and twin-screw. Other topics include preconditioning, chemical and nutritional changes in food during extrusion, and practical considerations. The reference is suitable for beginners in the food processing industry, and for veterans who are just beginning to use extruders. Annotation c. Book News, Inc., Portland, OR (booknews.com) |
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