Extruders in Food ApplicationsAuthor:
Publisher: CRC Press
Publish date: January 2000
Compares and describes different types of extruders, their functions and their applications in the food industry Discusses characteristics, advantages and disadvantages, and applications for each extruder type Provides a one-volume source of information on all types of extrusion Includes examples of extrusion applications used in the industry Presents information to aid in the selection, purchasing and process for their application 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. This concise reference summarizes basic considerations for the application of extrusion technology to food industry processes and focuses on the various types of extruders available for a growing number of food applications. Chapters compare and describe the different types of extruders and their functions, including characteristics, advantages and disadvantages, and applications, providing a wealth of information about dry extruders, interrupted flight extruder-expanders, and single screw and twin screw extruders. The effects of preconditioning on the raw material and of extrusion on the nutrients of products are covered as well. This book is a valuable source for the technical and practical application of extrusion and will be useful for the selection of the proper equipment for this technology.