Details

Extrusion-Cooking Techniques

Applications, Theory and Sustainability
1. Aufl.

von: Leszek Moscicki
93,99 €
Verlag:	Wiley-VCH
Format:	PDF
Veröffentl.:	09.12.2010
ISBN/EAN:	9783527634095
Sprache:	englisch
Anzahl Seiten:	234

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Beschreibungen

Titelbeschreibung

Offering an engineering perspective and the latest information on the application of this rapidly expanding technique, this practical book covers the technology, engineering, materials and products, as well as economic and ecological aspects. In addition to the theory, it also utilizes case studies that can easily be put into industrial practice. Each step of the process is discussed in terms of sustainability, and all data complies with the EU and FTA environmental regulations. Invaluable reading for food chemists and technologists, process engineers, chemists in industry, agricultural scientists, and chemical engineers. From the Contents: * Engineering Aspects of Extrusion * Raw Materials in the Production of Extrudates * Production of Breakfast Cereals, Snack Pellets, Baby Food and more * Extrusion Technique in Confectionery * Pet Food and Aquafeed * Extrusion-Cooking in Waste Management and Paper Pulp Processing * Thermoplastic Starch * Expanders * Process Automation * Scale-Up of Extrusion-Cooking in Single-Screw Extruders

Inhaltsverzeichnis

Preface EXTRUSION-COOKING AND RELATED TECHNIQUE Extrusion-Cooking Technology Quality Parameters Extrusion-Cooking Technique MOdern Food Extruders Concluding 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 IN THE PRODUCTION OF EXTRUDATES Introduction Structure-Forming Raw Materials and Additional Components Physical and Chemical Changes in Vegetable Raw Materials During the Extrusion-Cooking Nutritional Value of Extrusion-Cooked Foods Concluding Remarks PRODUCTION OF BREAKFAST CEREALS Introduction Direct Extruded Breakfast Cereals Flaked Cereals Remarks on Operation SNACK PELLETS Introduction The Methods of Snack Pellets Manufacturing CRISP BREAD, BREAD CRUMBS, BABY FOOD Production of Crisped Bread Production 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 Concluding Remarks PET FOOD AND AQUAFEED Introduction Market Development Feed Extruders Technology Concluding Remarks EXPANDERS Introduction Design of Expanders Application Concluding 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 Introduction Control and Automation THERMOPLASTIC STARCH Introduction Raw Materials Physical and Utility Features Production of Biodegradable Packaging Materials Concluding 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 End Temperature Similar Temperature Profiles Similarity in Residence Times Guidelines for Scaling PRODUCERS OF FOOD EXTRUDERS AND EXPANDERS

Autorenportrait

An industrial expert in food and feed sectors and a pioneer of extrusion cooking, Leszek Moscicki is head of the Department of Food Process Engineering, Lublin University of Life Sciences, Poland. After completing his PhD at Lublin Agricultural University, he continued his research at Wageningen Agricultural University, the Netherlands. He has more than 150 scientific publications to his name, is a national delegate to the International Association of Cereal Science and Technology, a committee member of the Polish Academy of Science as well as several other Polish scientific and professional associations, and has coordinated several EU projects on HTST processing of vegetable raw materials.