Technology extrusion cooking (14 Ergebnisse)

Zustand: New. In English.

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hardcover. Zustand: Very Good. The Technology of Extrusion Cooking This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping.…

hardcover. Zustand: Very Good. Shipped within 24 hours from our UK warehouse. Clean, undamaged book with no damage to pages and minimal wear to the cover. Spine still tight, in very good condition. Remember if you are not happy, you are covered by our 100% money back guarantee.

Taschenbuch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - 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.…

Zustand: New. In English.

Taschenbuch. Zustand: Neu. The Technology of Extrusion Cooking | N. D. Frame | Taschenbuch | xi | Englisch | 2012 | Springer | EAN 9781461358916 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu. …

Hardcover. Zustand: Brand New. 256 pages. 9.50x6.25x1.00 inches. In Stock.

Zustand: New.

Buch. Zustand: Neu. Neuware - 1 Operational characteristics of the co-rotating twin-screw extruder.- 1.1 Types of extruders.- 1.1.1 Single screw.- 1.1.2 Co-kneaders.- 1.1.3 Counter rotating.- 1.1.4 Co-rotating.- 1.2 Process characteristics of the t.s.e.- 1.2.1 Feeding.- 1.2.2 Screw design.- 1.2.3 Screw speed.- 1.2.4 Screw configurations.- 1.2.5 Die design.- 1.2.6 Barrel temperature and heat transfer.- 1.2.7 Scale-up.- 1.2.8 Process flow charts.- 1.3 Ancillary processes.- 1.3.1 Preconditioning.- 1.3.2 Devolatilisation.- 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.- 2.2.1 Structure-forming raw materials based on starch.- 2.2.2 Protein-rich raw materials.- 2.3 Raw materials acting as fillers in the extrudates.- 2.3.1 Proteins.- 2.3.2 Starches.- 2.3.3 Fibrous materials.- 2.4 Raw materials as plasticisers and lubricants.- 2.4.1 Water.- 2.4.2 Oils and fats.- 2.4.3 Emulsifiers.- 2.5 Raw materials acting as nucleants for gas bubble formation.- 2.6 Raw materials acting as flavours.- 2.6.1 Salt.- 2.6.2 Sugar.- 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.- 3.6.1 Boiling water cookers.- 3.6.2 Steam cookers.- 3.6.3 Adiabatic extrusion.- 3.6.4 High shear cooking extrusion.- 3.6.5 Low shear, high pressure cookers.- 3.6.6 Low shear, low pressure cookers.- 3.6.7 Continuous steam pre-cooking.- 3.7 Breakfast cereal processes: traditional and extrusion methods.- 3.7.1 Flaked cereals.- 3.7.2 Extrusion puffed breakfast cereals.- 3.7.3 Oven puffed cereals.- 3.7.4 Gun puffed cereals.- 3.7.5 Shredded products.- 3.7.6 Pre-cooked hot cereals.- 3.8 Conclusion.- References.- 4 Snack food extrusion.- 4.1 Introduction.- 4.2 Ingredients.- 4.2.1 Cereals.- 4.2.2 Root crops.- 4.2.3 Process aids.- 4.3 Equipment review.- 4.3.1 Mixing equipment.- 4.3.2 Feeders.- 4.3.3 Conditioning cylinders.- 4.3.4 Extruders.- 4.3.5 Dryers.- 4.3.6 Fryers.- 4.3.7 Coaters.- 4.4 Direct expanded products.- 4.4.1 Process description.- 4.4.2 Fried collets.- 4.4.3 Baked collets.- 4.5 Co-extruded snacks.- 4.5.1 Process description.- 4.5.2 Formulation.- 4.5.3 Miscellaneous.- 4.6 Indirect expanded products.- 4.6.1 Pellets.- 4.6.2 Fabricated chips.- 4.7 Die and cutter design.- 4.7.1 Die plates.- 4.7.2 Die holes.- 4.7.3 Effect of expansion forces.- 4.7.4 Effect of viscoelastic forces.- References.- 5 Petfood and fishfood extrusion.- 5.1 Introduction.- 5.2 Raw material characteristics and selection.- 5.2.1 Protein sources.- 5.2.2 Starch sources.- 5.2.3 Fat, fibre and ash consideration.- 5.2.4 Minor ingredients.- 5.2.5 Typical formulations.- 5.2.6 Raw material preparation.- 5.3 Selection of hardware.- 5.3.1 Feeding devices.- 5.3.2 Preconditioning considerations.- 5.3.3 Extruder barrel selection.- 5.3.4 Die/knife design.- 5.3.5 Ancillary process equipment.- 5.4 Processing variables.- 5.4.1 Preconditioning.- 5.4.2 Extrusion.- 5.4.3 Process control.- 5.5 Final product specifications.- 5.5.1 Quality control.- 5.5.2 Troubleshooting techniques.- 5.6 Evaluation of operational costs.- 5.7 Conclusion.- References.- 6 Confectionery extrusion.- 6.1 Introduction.- 6.2 Processing.- 6.2.1 Pre-extrusion processes.- 6.2.2 Cooker extruder profiling.- 6.2.3 Addition and subtraction of materials.- 6.2.4 Shaping and forming at the die.- 6.2.5 Post-extrusion processes.- 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 Reaction chamber products.- 6.15 Aerated confections.- 6.16 Chewing gum.- 6.17 Frozen confectionery.- 6.18.…

Zustand: New. pp. x + 253 Illus.

Zustand: New. In English.

Buch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - InhaltsangabeOperational Characteristics Of Twin-Screw Extrusion. Ingredient Composition. Breakfast Cereal Technology. Snack Products. Petfood and Fishfood. Confectionery Product Applications. Brewing Applications. References. Index. …

Hardcover. Zustand: Gut. 212 S. Ehem. Bibliotheksexemplar mit Signatur und Stempel. Guter Zustand, ein paar Gebrauchsspuren. Ex-library with stamp and library-signature on spine. Good condition, some traces of use. Sprache: Englisch Gewicht in Gramm: 950.