Extrusion-cooking techniques : applications, theory and sustainability /: applications, theory and sustainability. (2011)

• Record Type: Book
• Further Information: Note: Edited by Leszek Moscicki.
• Other Names: Moscicki, Leszek
• Contents: Preface; ; EXTRUSION-COOKING AND RELATED TECHNIQUE; Extrusion-Cooking Technology; Quality Parameters; Extrusion-Cooking Technique; MOdern Food Extruders; Concluding Remarks; ; ENGINEERING ASPECTS OF EXTRUSION; Mass Flow and Temperature Distribution in a Single-Screw Extruder; Energy Balance; Mass and Heat Transfer in a Twin-Screw Extruder; ; RAW MATERIALS IN THE PRODUCTION OF EXTRUDATES; Introduction; Structure-Forming Raw Materials and Additional Components; Physical and Chemical Changes in Vegetable Raw Materials During the Extrusion-Cooking; Nutritional Value of Extrusion-Cooked Foods; Concluding Remarks; ; PRODUCTION OF BREAKFAST CEREALS; Introduction; Direct Extruded Breakfast Cereals; Flaked Cereals; Remarks on Operation; ; SNACK PELLETS; Introduction; The Methods of Snack Pellets Manufacturing; ; CRISP BREAD, BREAD CRUMBS, BABY FOOD; Production of Crisped Bread; Production of Bread Crumbs; Production of Precooked Flour, Instant Semolina and Baby Food; ; PRECOOKED PASTA; Introduction; Raw Materials Used in Pasta Processing; Extrusion-Cooked Pasta Like Products; Conclusions; ; PROCESSING OF FULL FAT SOYBEANS AND TEXTURED VEGETABLE PROTEINS; Introduction; Extrusion-Cooking of Full-Fat Soybeans and Other Protein-Rich Vegetable Materials; Production of Textured Proteins and Meat Analogues; ; EXTRUSION TECHNIQUE IN CONFECTIONERY; Introduction; Sweets and Candy; Creams and Pastes; Gums and Jellies; Other Products; Concluding Remarks; ; PET FOOD AND AQUAFEED; Introduction; Market Development; Feed Extruders; Technology; Concluding Remarks; ; EXPANDERS; Introduction; Design of Expanders; Application; Concluding Remarks; ; EXTRUSION-COOKING IN WASTE MANAGEMENT AND PAPER PULP; Introduction; Processing of Animal Waste; Utilisation of Non-Meat Waste of the Food Industry; Extrusion in Paper Pulp Processing; ; PROCESS AUTOMATION; Introduction; Control and Automation; ; THERMOPLASTIC STARCH; Introduction; Raw Materials; Physical and Utility Features; Production of Biodegradable Packaging Materials; Concluding Remarks; ; SCALE UP OF EXTRUSION-COOKING in Single Screw Extruders; Introduction; Basic Analysis; Summary of Equations Used; Kinematical Similarity; Geometrical and Kinetic Similarity; Motor Power and Torque; Equal Average End Temperature; Similar Temperature Profiles; Similarity in Residence Times; Guidelines for Scaling; PRODUCERS OF FOOD EXTRUDERS AND EXPANDERS;
• Publisher Details: Place of publication not identified : Wiley-VCH
• Publication Date: 2011
• Extent: 1 online resource (234 pages)
• Subjects: 664.02; Processed foods; Extrusion process; Food processing machinery
• Languages: English
• ISBNs: 9783527634101
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.