Download or read book Investigation of Flow of Food Materials in Extrusion Dies written by Indrani Deo and published by . This book was released on 2001 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Extrusion Processing Technology written by Jean-Marie Bouvier and published by John Wiley & Sons. This book was released on 2014-03-31 with total page 536 pages. Available in PDF, EPUB and Kindle. Book excerpt: Extrusion is the operation of forming and shaping a molten or dough-like material by forcing it through a restriction, or die. It is applied and used in many batch and continuous processes. However, extrusion processing technology relies more on continuous process operations which use screw extruders to handle many process functions such as the transport and compression of particulate components, melting of polymers, mixing of viscous media, heat processing of polymeric and biopolymeric materials, product texturization and shaping, defibering and chemical impregnation of fibrous materials, reactive extrusion, and fractionation of solid-liquid systems. Extrusion processing technology is highly complex, and in-depth descriptions and discussions are required in order to provide a complete understanding and analysis of this area: this book aims to provide readers with these analyses and discussions. Extrusion Processing Technology: Food and Non-Food Biomaterials provides an overview of extrusion processing technology and its established and emerging industrial applications. Potency of process intensification and sustainable processing is also discussed and illustrated. The book aims to span the gap between the principles of extrusion science and the practical knowledge of operational engineers and technicians. The authors bring their research and industrial experience in extrusion processing technology to provide a comprehensive, technical yet readable volume that will appeal to readers from both academic and practical backgrounds. This book is primarily aimed at scientists and engineers engaged in industry, research, and teaching activities related to the extrusion processing of foods (especially cereals, snacks, textured and fibrated proteins, functional ingredients, and instant powders), feeds (especially aquafeeds and petfoods), bioplastics and plastics, biosourced chemicals, paper pulp, and biofuels. It will also be of interest to students of food science, food engineering, and chemical engineering. Also available Formulation Engineering of Foods Edited by J.E. Norton, P.J. Fryer and I.T. Norton ISBN 978-0-470-67290-7 Food and Industrial Bioproducts and Bioprocessing Edited by N.T. Dunford ISBN 978-0-8138-2105-4 Handbook of Food Process Design Edited by J. Ahmed and M.S. Rahman ISBN 978-1-4443-3011-3
Download or read book Transport Phenomena in Materials Processing written by and published by Academic Press. This book was released on 1996-06-25 with total page 447 pages. Available in PDF, EPUB and Kindle. Book excerpt: Materials processing and manufacturing are fields of growing importance whereby transport phenomena play a central role in many of the applications. This volume is one of the first collections of contributions on thesubject. The five papers cover a wide variety of applications
Download or read book Extrusion Of Foods written by Judson M. Harper and published by CRC Press. This book was released on 2019-07-30 with total page 227 pages. Available in PDF, EPUB and Kindle. Book excerpt: First Published in 1981, this two-volume set explores the extrusion of foods. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for students of medicine and other practitioners in their respective fields.
Download or read book Advances in Food Extrusion Technology written by Medeni Maskan and published by CRC Press. This book was released on 2011-10-20 with total page 414 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Extrusion of Metals Polymers and Food Products written by Sayyad Zahid Qamar and published by BoD – Books on Demand. This book was released on 2018-02-28 with total page 222 pages. Available in PDF, EPUB and Kindle. Book excerpt: Extrusion is a very popular manufacturing process, especially because of its versatility in terms of materials and shapes. Representing the vast and multifaceted field of extrusion, this book contains write-ups on latest developments from experts in the field. Part (A) on Metal Extrusion contains chapters on spur gear manufacturing, stiff vacuum extrusion, and indirect extrusion for subsurface tubular expansion. Part (B) on Food and Polymer Extrusion includes chapters on extrusion cooking of functional foods, changes in nutritional properties in extrusion of cereals, physicochemical changes of starch in extrusion of corn flour, extruded aquaculture feed, optimal design of polymer extrusion dies, and extrusion cooking technology for food products.
Download or read book Dissertation Abstracts International written by and published by . This book was released on 2002 with total page 972 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book American Doctoral Dissertations written by and published by . This book was released on 2001 with total page 776 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Extrusion Cooking written by Girish M. Ganjyal and published by Elsevier. This book was released on 2020-07-25 with total page 566 pages. Available in PDF, EPUB and Kindle. Book excerpt: Extrusion Cooking provides a detailed description of extrusion processing with an in-depth exploration of cereal grains processing. In particular, the book addresses the basic principles of extrusion processing, various extruder parts and their design principles, food ingredients and their characteristics as they relate to extrusion. It also discusses physicochemical changes in the different ingredient components as they are processed in an extruder, modeling and control of extrusion process, scale-up aspects, extrusion plant design, food safety in extrusion, new advancements in extrusion, and a look into the future of extrusion. This valuable text serves as a one-volume reference on extrusion processing for food industry professionals and students. Covers the engineering, chemistry, nutrition, and food safety aspects of extrusion cooking Presents both the fundamental and applied aspects of extrusion processing Details the extrusion of whole-grain, high-fiber, and high-protein foods Covers both expanded and texturized products Outlines extrusion processing of different ingredients Addresses new technologies that have expanded the extruder capabilities Analyzes new developments in the area of modeling of extrusion processing
Download or read book U S Government Research Reports written by and published by . This book was released on 1962 with total page 162 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Extrusion Problems Solved written by M N Riaz and published by Elsevier. This book was released on 2011-11-09 with total page 185 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Download or read book Technical Abstract Bulletin written by Defense Documentation Center (U.S.) and published by . This book was released on 1963 with total page 1032 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Extrusion written by Harold F. Giles Jr and published by William Andrew. This book was released on 2013-09-21 with total page 638 pages. Available in PDF, EPUB and Kindle. Book excerpt: The second edition of Extrusion is designed to aid operators, engineers, and managers in extrusion processing in quickly answering practical day-to-day questions. The first part of the book provides the fundamental principles, for operators and engineers, of polymeric materials extrusion processing in single and twin screw extruders. The next section covers advanced topics including troubleshooting, auxiliary equipment, and coextrusion for operators, engineers, and managers. The final part provides applications case studies in key areas for engineers such as compounding, blown film, extrusion blow molding, coating, foam, and reprocessing. This practical guide to extrusion brings together both equipment and materials processing aspects. It covers basic and advanced topics, for reference and training, in thermoplastics processing in the extruder. Detailed reference data are provided on such important operating conditions as temperatures, start-up procedures, shear rates, pressure drops, and safety. A practical guide to the selection, design and optimization of extrusion processes and equipment Designed to improve production efficiency and product quality Focuses on practical fault analysis and troubleshooting techniques
Download or read book Granular Flow Properties of Food Powders in Extrusion Processing written by Cameron McGuire and published by . This book was released on 2017 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: This study relates raw material particulate rheology to the granular flow in a single screw food extruder. Raw materials based on corn (i.e. meal, flour, and starch), wheat (i.e. farina, flour and starch), and sucrose (i.e. granulated, superfine, and powdered) were used as model particulate systems for the study. Various particulate-scale characteristics and flow parameters of these nine materials were determined using a powder rheometer. Properties such as basic flow energy, cohesion, flow function, and effective angle of internal friction were good indicators of flowability in an extruder. Corn meal exhibited lower energy requirements and a higher propensity for flow than corn flour (6.7mJ/g versus 10.7mJ/g, and "free-flowing" versus "cohesive," according to Flow Function classifications), with wheat farina showing similar results when compared to wheat flour (5.8mJ/g versus 7.9mJ/g, and "highly free-flowing" versus "cohesive"), although both wheat systems showed lower energy requirements than their comparable corn systems. Sugar, being of a different base material and particle shape, behaved differently than these starch-based materials--flow energy decreased and propensity to flow increased as particle size decreased (51.7mJ/g versus 8.0mJ/g, and "free flowing" versus "highly free-flowing"). This large energy requirement for coarse sugar particles was attributed more to particle shape than composition, as the sharp edges of sugar can interlock and restrict movement through the sample. The starch-based results were validated in a particulate flow study involving the above model systems (corn meal, corn flour, wheat farina, and wheat flour) in a pilot-scale single screw extruder. Visualization data, obtained using a transparent plexiglass window during extrusion, confirmed that the flours exhibited higher flow energy requirements and a lower flow factor compared to coarser-particle size during extrusion, seen by the increased peak heights and barrel fill. Additionally, moisture changes were analyzed, showing an increase in energy required for starch-based materials as moisture increases and a decrease in energy for sucrose. Due to the hygroscopic nature of sucrose, moisture was absorbed more rapidly than starch products and the edges of individual particles softened, forming a soft solid. These physiochemical differences resulted in decreased energy requirements for sucrose as moisture was increased (51.7mJ/g to 13.6mJ/g), while corn meal and wheat farina yielded increased energy requirements (6.7mJ/g to 9.1mJ/g and 5.8mJ/g to 9.5mJ/g, respectively). Again, results of starch-based materials were validated using a plexiglass cover during extrusion, clearly showing an increase in barrel fill as moisture content increased for both materials, with corn meal flowing more readily than farina. Lastly, temperature of corn meal and farina was increased to show the difference in behavior of starch-based materials, where farina decreased in energy as temperature increased (14.4mJ/g to 12.1mJ/g) while corn meal energy requirements increased (12.9mJ/g to 17.2mJ/g). With the results developed from these three experiments, and validated where physically possible, it was concluded that offline powder rheometry is a useful tool for predicting the behavior of food powders. These results were then developed into a computer-simulated model to allow for virtual and visual representation of the conveying action inside an enclosed steel barrel.
Download or read book Advances in Food Extrusion Technology written by Medeni Maskan and published by CRC Press. This book was released on 2016-04-19 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 technologyPresents an overview of various t
Download or read book Mathematical Morphology and Its Applications to Image and Signal Processing written by Pierre Soille and published by Springer Science & Business Media. This book was released on 2011-06-24 with total page 495 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book contains the refereed proceedings of the 10th International Symposium on Mathematical Morphology, ISMM 2011 held in Verbania-Intra, Italy in July 2011. It is a collection of 39 revised full papers, from which 27 were selected for oral and 12 for poster presentation, from a total of 49 submissions. Moreover, the book features two invited contributions in the fields of remote sensing, image analysis and scientific visualization. The papers are organized in thematic sections on theory, lattices and order, connectivity, image analysis, processing and segmentation, adaptive morphology, algorithms, remote sensing, visualization, and applications.
Download or read book Handbook of Food and Bioprocess Modeling Techniques written by Shyam S. Sablani and published by CRC Press. This book was released on 2006-12-19 with total page 624 pages. Available in PDF, EPUB and Kindle. Book excerpt: With the advancement of computers, the use of modeling to reduce time and expense, and improve process optimization, predictive capability, process automation, and control possibilities, is now an integral part of food science and engineering. New technology and ease of use expands the range of techniques that scientists and researchers have at the
