The Technology of Extrusion Cooking (Hardcover)

Extrusion cooking is a specialist area of food technology because of the complexity of the interactive effects which are inherent in the system. In addition, ingredients of such variability and diversity are used that the modelling of processes in any general way is impossible - there are simply not enough common factors in any two different processes. This has meant that all modelling must be product-specific. New product development tends to be by experimental design and good fortune, rather than by scientific deduction. This handbook on extrusion cooking provides information specific to categories of product. The emphasis is on the latest applications of twin-screw extrusion in food production, specifically co-rotating, intermeshing screw-extruders. The advantages and limitations of the twin-screw extruder are clearly outlined for different categories, and the examples provide the necessary information on the practicalities of setting up a new process or widening a current product range.

General

Imprint:	Aspen Publishers Inc.,U.S.
Country of origin:	United States
Release date:	November 1993
First published:	December 1995
Editors:	N.D. Frame
Dimensions:	234 x 156mm (L x W)
Format:	Hardcover
Pages:	256
ISBN-13:	978-0-7514-0090-8
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General Promotions
LSN:	0-7514-0090-4
Barcode:	9780751400908

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