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The Technology of Extrusion Cooking
Late Knight Books
(158)
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- Compralo SubitoThe Technology of Extrusion Cooking
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Gratis USPS Media MailTM.
Oggetto che si trova a: Lansdale, PA, Stati Uniti
Consegna:
Consegna prevista tra il gio 18 dic e il ven 26 dic a 94104
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Informazioni sull'oggetto
Il venditore si assume la piena responsabilità della messa in vendita dell'oggetto.
Numero oggetto eBay:357181741630
Specifiche dell'oggetto
- Condizione
- Educational Level
- Adult & Further Education
- Personalized
- No
- Level
- Proficiency, Technical
- ISBN
- 9781461358916
Informazioni su questo prodotto
Product Identifiers
Publisher
Springer
ISBN-10
1461358914
ISBN-13
9781461358916
eBay Product ID (ePID)
164749052
Product Key Features
Number of Pages
Xi, 253 Pages
Publication Name
Technology of Extrusion Cooking
Language
English
Subject
Food Science, General
Publication Year
2012
Type
Textbook
Subject Area
Cooking, Technology & Engineering
Format
Trade Paperback
Dimensions
Item Height
0.2 in
Item Weight
14.6 Oz
Item Length
9.3 in
Item Width
6.1 in
Additional Product Features
Intended Audience
Scholarly & Professional
TitleLeading
The
Number of Volumes
1 vol.
Illustrated
Yes
Table Of Content
1 Operational characteristics of the co-rotating twin-screw extruder.- 1.1 Types of extruders.- 1.2 Process characteristics of the t.s.e..- 1.3 Ancillary processes.- 1.4 Raw materials.- 1.5 Practical operation of the t.s.e.--start up, shut down and control.- 1.6 Glossary.- References.- 2 Raw materials for extrusion cooking processes.- 2.1 Introduction.- 2.2 Structure-forming raw materials.- 2.3 Raw materials acting as fillers in the extrudates.- 2.4 Raw materials as plasticisers and lubricants.- 2.5 Raw materials acting as nucleants for gas bubble formation.- 2.6 Raw materials acting as flavours.- References.- 3 Breakfast and cereal extrusion technology.- 3.1 Introduction.- 3.2 What is a breakfast cereal?.- 3.3 A closer look at the products.- 3.4 Breakfast cereal processes.- 3.5 Principles of cooking.- 3.6 Overview of cooking processes.- 3.7 Breakfast cereal processes: traditional and extrusion methods.- 3.8 Conclusion.- References.- 4 Snack food extrusion.- 4.1 Introduction.- 4.2 Ingredients.- 4.3 Equipment review.- 4.4 Direct expanded products.- 4.5 Co-extruded snacks.- 4.6 Indirect expanded products.- 4.7 Die and cutter design.- References.- 5 Petfood and fishfood extrusion.- 5.1 Introduction.- 5.2 Raw material characteristics and selection.- 5.3 Selection of hardware.- 5.4 Processing variables.- 5.5 Final product specifications.- 5.6 Evaluation of operational costs.- 5.7 Conclusion.- References.- 6 Confectionery extrusion.- 6.1 Introduction.- 6.2 Processing.- 6.3 Flavours and other special ingredients for confectionery extrusion.- 6.4 Liquorice.- 6.5 Toffees, caramels and fudges.- 6.6 Boiled sweets.- 6.7 Sugar crust liqueurs.- 6.8 Pressed tablets.- 6.9 Creams, pastes and lozenges.- 6.10 Gums.- 6.11 Jellies.- 6.12 Cocoa and crumb.- 6.13 Chocolate.- 6.14 Reactionchamber products.- 6.15 Aerated confections.- 6.16 Chewing gum.- 6.17 Frozen confectionery.- 6.18 Croutons.- 6.19 Three-dimensional confections.- 6.20 Confections by half products.- 6.21 Other areas.- 6.22 Conclusion.- Acknowledgements.- References.- 7 Extrusion of brewers' hops.- 7.1 Introduction.- 7.2 Application of extrusion technology to the production of bitterness in beer.- 7.3 Development of extrusion technology in hop processing.- 7.4 Process chemistry--choice of alkaline salt.- 7.5 Composition and quality of extruded hops.- 7.6 Experimental brewing studies with extruded hops.- 7.7 Process development to commercial scale production.- 7.8 Conclusion.- References.
Synopsis
Extrusion cooking is a specialist area of food technology because of the complexity of the interactive effects which are inherent in the system. General predictive modelling is very difficult because ingredients are diverse and can vary considerably. Modelling tends to be product specifi- new product development tends to be by experimental designs and good fortune. The emphasis of this book is on the latest and potential applications of twin screw extrusion in food production, specifically co-rotating inter- meshing screw extruders. Of course, in order to develop products and maximise the extruder potential in terms of energy, product quality and output, an overall understanding of the material flow mechanism, barrel fill length and rheology is essential. The book aims to give explanations and general guidance with examples of screw design, configuration and operat- ing parameters for a variety of product categories. It is also intended to help production operators diagnose the symptoms of particular problems such as temperature control, quality variation, raw material inconsistency, etc. For the product development technologist there is more than one way to make a similar product. For example, equipment manufacturers recom- mend difficult methods for producing flaked corn. In addition, their machines may differ from each other in terms of screw design, power/ volume ratio, screw tip/barrel clearance, etc., making scale-up more prob- lematic., Extrusion cooking is a specialist area of food technology because of the complexity of the interactive effects which are inherent in the system. General predictive modelling is very difficult because ingredients are diverse and can vary considerably. Modelling tends to be product specifi- new product development tends to be by experimental designs and good fortune. The emphasis of this book is on the latest and potential applications of twin screw extrusion in food production, specifically co-rotating inter meshing screw extruders. Of course, in order to develop products and maximise the extruder potential in terms of energy, product quality and output, an overall understanding of the material flow mechanism, barrel fill length and rheology is essential. The book aims to give explanations and general guidance with examples of screw design, configuration and operat ing parameters for a variety of product categories. It is also intended to help production operators diagnose the symptoms of particular problems such as temperature control, quality variation, raw material inconsistency, etc. For the product development technologist there is more than one way to make a similar product. For example, equipment manufacturers recom mend difficult methods for producing flaked corn. In addition, their machines may differ from each other in terms of screw design, power/ volume ratio, screw tip/barrel clearance, etc. , making scale-up more prob lematic.
LC Classification Number
TX341-641
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Late Knight Books
98,9% di Feedback positivi•189 oggetti venduti
Registrato come venditore professionale
Categorie più popolari di questo Negozio
Feedback sul venditore (97)
- g***t (180)- Feedback lasciato dall'acquirente.Mese scorsoAcquisto verificatoSeller is an absolute nightmare. Seller is a crook. Seller did not send the item. Seller left me a back feedback comment disguised as positive feedback in order to circumvent ebay rules. I waited weeks before I even complained to Ebay. Would you wait over a month for a book to be shipped? Doubtful. Better late than never, except this time its never. Seller is likely a drop shipper. Avoid! Thank me later.
- j***a (1356)- Feedback lasciato dall'acquirente.Mese scorsoAcquisto verificatoGreat seller, fast shipping!
- e***9 (1446)- Feedback lasciato dall'acquirente.Ultimi 6 mesiAcquisto verificatoWell packaged and came in good condition.