Riaz / Rokey Extrusion Problems Solved

Food, Pet Food and Feed
1. Auflage 2011
ISBN: 978-0-85709-520-6
Verlag: Elsevier Science & Techn.
Format: EPUB
Kopierschutz: 6 - ePub Watermark

E-Book, Englisch, 184 Seiten

Reihe: Woodhead Publishing Series in Food Science, Technology and Nutrition

Extrusion is widely used for the preparation of a variety of foodstuffs including breakfast cereals, snack food and pasta, as well as pet food and animal and aquaculture feed. Extrusion problems solved provides responses to more than 300 frequently asked questions about the process of food extrusion and the techniques and equipment involved, in a practical question-and-answer format.The book is divided into twelve chapters for ease of reference: the opening chapters concentrate on introductory queries and on different components of an extruder system, followed by two chapters that help the reader select the correct type of extruder for a product. Chapters five and six discuss the impact of factors such as protein content and particle size on the extrusion process, while the use of pre-conditioners is discussed in chapter seven. The latter part of the book discusses specific types of extruder and die and knife assemblies, followed by a chapter on issues relating to drying extruded food products. The final chapter offers practical guidelines and rules of thumb for the most common issues relating to food and feed extrusion.Written by two leading experts in the field, Extrusion problems solved is an essential reference source and troubleshooting guide for professionals working in food, pet food and feed extrusion. It will also be a valuable training resource for students of extrusion. - Offers practical guidelines and rules of thumb for the most common food and feed extrusion problems - Chapters concentrate on introductory queries, types of extruder and components of extruder systems, knife assemblies, the use of pre-conditioners and issues in drying extruded food products - Provides responses to more than 300 frequently asked questions about the processes, equipment and techniques of food extrusion in a practical question-and-answer format

Mian N. Riaz is the Director of the Food Protein R&D Center and Head of the Extrusion Technology Program at Texas A&M University, USA.

Autoren/Hrsg.

Riaz, M N

Rokey, G J

Leseproben

Woodhead Publishing Series in Food Science, Technology and Nutrition
1. Chilled foods: a comprehensive guide Edited by C. Dennis and M. Stringer 2. Yoghurt: science and technology A. Y. Tamime and R. K. Robinson 3. Food processing technology: principles and practice P. J. Fellows 4. Bender’s dictionary of nutrition and food technology Sixth edition D. A. Bender 5. Determination of veterinary residues in food Edited by N. T. Crosby 6. Food contaminants: sources and surveillance Edited by C. Creaser and R. Purchase 7. Nitrates and nitrites in food and water Edited by M. J. Hill 8. Pesticide chemistry and bioscience: the food-environment challenge Edited by G. T. Brooks and T. Roberts 9. Pesticides: developments, impacts and controls Edited by G. A. Best and A. D. Ruthven 10. Dietary fibre: chemical and biological aspects Edited by D. A. T. Southgate, K. W. Waldron, I. T. Johnson and G. R. Fenwick 11. Vitamins and minerals in health and nutrition M. Tolonen 12. Technology of biscuits, crackers and cookies Second edition D. Manley 13. Instrumentation and sensors for the food industry Edited by E. Kress-Rogers 14. Food and cancer prevention: chemical and biological aspects Edited by K. W. Waldron, I. T. Johnson and G. R. Fenwick 15. Food colloids: proteins, lipids and polysaccharides Edited by E. Dickinson and B. Bergenstahl 16. Food emulsions and foams Edited by E. Dickinson 17. Maillard reactions in chemistry, food and health Edited by T. P. Labuza, V. Monnier, J. Baynes and J. O’Brien 18. The Maillard reaction in foods and medicine Edited by J. O’Brien, H. E. Nursten, M. J. Crabbe and J. M. Ames 19. Encapsulation and controlled release Edited by D. R. Karsa and R. A. Stephenson 20. Flavours and fragrances Edited by A. D. Swift 21. Feta and related cheeses Edited by A. Y. Tamime and R. K. Robinson 22. Biochemistry of milk products Edited by A. T. Andrews and J. R. Varley 23. Physical properties of foods and food processing systems M. J. Lewis 24. Food irradiation: a reference guide V. M. Wilkinson and G. Gould 25. Kent’s technology of cereals: an introduction for students of food science and agriculture Fourth edition N. L. Kent and A. D. Evers 26. Biosensors for food analysis Edited by A. O. Scott 27. Separation processes in the food and biotechnology industries: principles and applications Edited by A. S. Grandison and M. J. Lewis 28. Handbook of indices of food quality and authenticity R. S. Singhal, P. K. Kulkarni and D. V. Rege 29. Principles and practices for the safe processing of foods D. A. Shapton and N. F. Shapton 30. Biscuit, cookie and cracker manufacturing manuals Volume 1: ingredients D.Manley 31. Biscuit, cookie and cracker manufacturing manuals Volume 2: biscuit doughs D. Manley 32. Biscuit, cookie and cracker manufacturing manuals Volume 3: biscuit dough piece forming D. Manley 33. Biscuit, cookie and cracker manufacturing manuals Volume 4: baking and cooling of biscuits D. Manley 34. Biscuit, cookie and cracker manufacturing manuals Volume 5: secondary processing in biscuit manufacturing D. Manley 35. Biscuit, cookie and cracker manufacturing manuals Volume 6: biscuit packaging and storage D. Manley 36. Practical dehydration Second edition M. Greensmith 37. Lawrie’s meat science Sixth edition R. A. Lawrie 38. Yoghurt: science and technology Second edition A. Y. Tamime andR. K. Robinson 39. New ingredients in food processing: biochemistry and agriculture G. Linden and D. Lorient 40. Benders’ dictionary of nutrition and food technology Seventh edition D. A. Bender and A. E. Bender 41. Technology of biscuits, crackers and cookies Third edition D. Manley 42. Food processing technology: principles and practice Second edition P. J. Fellows 43. Managing frozen foods Edited by C. J. Kennedy 44. Handbook of hydrocolloids Edited by G. O. Phillips and P. A. Williams 45. Food labelling Edited by J. R. Blanchfield 46. Cereal biotechnology Edited by P. C. Morris and J. H. Bryce 47. Food intolerance and the food industry Edited by T. Dean 48. The stability and shelf-life of food Edited by D. Kilcast and P. Subramaniam 49. Functional foods: concept to product Edited by G. R. Gibson and C. M. Williams 50. Chilled foods: a comprehensive guide Second edition Edited by M. Stringer and C. Dennis 51. HACCP in the meat industry Edited by M. Brown 52. Biscuit, cracker and cookie recipes for the food industry D. Manley 53. Cereals processing technology Edited by G. Owens 54. Baking problems solved S. P. Cauvain and L. S. Young 55. Thermal technologies in food processing Edited by P. Richardson 56. Frying: improving quality Edited by J. B. Rossell 57. Food chemical safety Volume 1: contaminants Edited by D. Watson 58. Making the most of HACCP: learning from others’ experience Edited by T. Mayes and S. Mortimore 59. Food process modelling Edited by L. M. M. Tijskens, M. L. A. T. M. Hertog and B. M. Nicolaï 60. EU food law: a practical guide Edited by K. Goodburn 61. Extrusion cooking: technologies and applications Edited by R. Guy 62. Auditing in the food industry: from safety and quality to environmental and other audits Edited by M. Dillon and C. Griffith 63. Handbook of herbs and spices Volume 1 Edited by K. V. Peter 64. Food product development: maximising success M. Earle, R. Earle and A. Anderson 65. Instrumentation and sensors for the food industry Second edition Edited by E. Kress-Rogers and C. J. B. Brimelow 66. Food chemical safety Volume 2: additives Edited by D. Watson 67. Fruit and vegetable biotechnology Edited by V. Valpuesta 68. Foodborne pathogens: hazards, risk analysis and control Edited by C. de W. Blackburn and P. J. McClure 69. Meat refrigeration S. J. James and C. James 70. Lockhart and Wiseman’s crop husbandry Eighth edition H. J. S. Finch, A. M. Samuel and G. P. F. Lane 71. Safety and quality issues in fish processing Edited by H. A. Bremner 72. Minimal processing technologies in the food industries Edited by T. Ohlsson and N....