Advances in Food Extrusion Technology

1st Edition

Medeni Maskan, Aylin Altan

CRC Press
Published October 12, 2016
Reference - 412 Pages - 116 B/W Illustrations
ISBN 9781138199125 - CAT# K31444
Series: Contemporary Food Engineering

For Instructors Request Inspection Copy

USD$110.00

Add to Wish List
FREE Standard Shipping!

Summary

A fresh view of the state-of-the-art, Advances in Food Extrusion Technology focuses on extruder selection, extrudate development, quality parameters, and troubleshooting in the 21st century extrusion process. In particular, the book:

  • Introduces the history, nomenclature, and working principles of extrusion technology
  • Presents an overview of various types of extruders as well as parts and components of an extruder for design considerations
  • Discusses extruder selection and design, fluid flow problem with different types of raw materials, and heat transfer and viscous energy dissipation, with advantages and limitations for particular cases
  • Emphasizes recent research while providing an overview of trends previously reported in the literature
  • Covers the coinjection of food substances into an extruder die with the objective of creating defined colored patterns, adding internal flavors, and achieving other food injection applications into cereal-based extruded products
  • Describes thermal and nonthermal extrusion of protein products

Discussing the influence of design and raw materials on extruder performance and nutritional value, this book covers current and developing products from cereal-based snacks to pet food. In addition to the usual benefits of heat processing, extrusion offers the possibility of modifying and expanding the functional properties of food ingredients. Designed for both the active and future food scientist, this book is an exciting addition to a creative and ever-evolving field.

Instructors

We provide complimentary e-inspection copies of primary textbooks to instructors considering our books for course adoption.

Request an
e-inspection copy

Share this Title