Extrusion-cooking techniques: applications, theory and sustainability

INDICE: Preface EXTRUSION-COOKING AND RELATED TECHNIQUE Extrusion-Cooking Technology Extrusion-Cooking Technique Conclusive Remarks ENGINEERING ASPECTS OF EXTRUSION Mass Flow and Temperature Distribution in a Single-Screw Extruder Energy Balance Mass and Heat Transfer in a Twin-Screw Extruder RAW MATERIALS Introduction Structure-Forming Raw Materials and Additional Components Physicaland Chemical Changes in Vegetable Raw Materials During the Extrusion-Cooking Nutritional Value of Extrusion-Cooked Foods Conclusive Remarks PRODUCTION OF BREAKFAST CEREALS Introduction Direct Extruded Breakfast Cereals Flaked CerealsRemarks on Operation SNACK PELLETS Introduction The Methods of Snack Pellets Manufacturing CRISP BREAD, BREAD CRUMBS, BABY FOOD Production of Crisped BreadProduction of Bread Crumbs Production of Precooked Flour, Instant Semolina and Baby Food PRECOOKED PASTA Introduction Raw Materials Used in Pasta Processing Extrusion-Cooked Pasta Like Products Conclusions PROCESSING OF FULL FAT SOYBEANS AND TEXTURED VEGETABLE PROTEINS Introduction Extrusion-Cooking of Full-Fat Soybeans and Other Protein-Rich Vegetable Materials Production of Textured Proteins and Meat Analogues EXTRUSION TECHNIQUE IN CONFECTIONERY Introduction Sweets and Candy Creams and Pastes Gums and Jellies Other Products Conclusive Remarks PET FOOD AND AQUAFEED Introduction Market Development Feed Extruders Technology Conclusive Remarks EXPANDERS Introduction Design of Expanders Application Conclusive Remarks EXTRUSION-COOKING IN WASTE MANAGEMENT AND PAPER PULP Introduction Processing of Animal Waste Utilisation of Non-Meat Waste of the Food Industry Extrusion in Paper Pulp Processing PROCESS AUTOMATION IntroductionControl and Automation THERMOPLASTIC STARCH (TPS) Introduction Raw Materials Physical and Utility Features Production of Biodegradable Packaging Materials Conclusive Remarks SCALE UP OF EXTRUSION-COOKING in Single Screw Extruders Introduction Basic Analysis Summary of Equations Used Kinematical Similarity Geometrical and Kinetic Similarity Motor Power and Torque Equal Average and Temperature Similar Temperature Profiles Similarity in Residence Times Guidelines for Scaling PRODUCERS OF FOOD EXTRUDERS AND EXPANDERS

• ISBN: 978-3-527-32888-8
• Editorial: Wiley-VCH
• Encuadernacion: Cartoné
• Páginas: 234
• Fecha Publicación: 09/02/2011
• Nº Volúmenes: 1
• Idioma: Inglés