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.
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