Download or read book Twin Screw Extrusion of High Moisture Rice Starch Systems written by Hulya Akdogan and published by . This book was released on 1997 with total page 438 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Extrusion Cooking written by R Guy and published by Elsevier. This book was released on 2001-06-25 with total page 217 pages. Available in PDF, EPUB and Kindle. Book excerpt: Extrusion cooking is an ideal method for manufacturing a number of food products from snacks and breakfast cereals to baby foods. However, as a complex multivariate process it requires careful control if product quality is to be maintained. Edited by a leading authority in the field, and with an international team of contributors, this important collection reviews the key factors affecting quality and how they can be controlled in manufacturing a range of extruded products.The first part of Extrusion Cooking looks at general influences on quality. There are chapters on the selection of raw materials, criteria for selecting the right extruder, analysing and optimising thermal performance in extrusion cooking, and effective process control. There is also an important chapter on maintaining nutritional quality in extruded products.The second part of the book looks at the application of extrusion in particular product groups. Each chapter examines the range of extruded products within the product group, the specific production issues and future trends. It also includes chapters on key products such as breakfast cereals, snack foods and baby foods.Extrusion cooking will be widely welcomed as a major reference in maximising the quality of extruded products. A key reference to improving efficeincy and quality on extruded products

Download or read book Extrusion Cooking written by Ch Mercier and published by . This book was released on 1989 with total page 488 pages. Available in PDF, EPUB and Kindle. Book excerpt: Engineering Aspects of Food Extruders. Instrumentation for Extrusion Processes. Extrusion Plant Design. Extrusion Cooking, Modeling, Control, and Optimization. Extrusion Cooking of Starch and Starchy Products. Color. Flavor Formation and Retention During Extrusion. Nutritional Properties of Extruded Food Products. Extrusion Foods and Food Safety.

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 Extruders in Food Applications written by Mian N. Riaz and published by CRC Press. This book was released on 2000-02-01 with total page 241 pages. Available in PDF, EPUB and Kindle. Book excerpt: The result of years of experience by experts in extrusion technology, Extruders in Food Applications brings together practical experience and in-depth knowledge of extrusion cooking technology. The book summarizes basic considerations for the application of extrusion technology to food industry processes and focuses on the types of extruders available for a growing number of food applications. Chapters compare and describe the types of extruders and their functions and applications, providing a wealth of information. This is a valuable resource for the technical and practical application of extrusion and will be useful for the selection of the proper equipment for this technology.

Download or read book The Technology of Extrusion Cooking written by N.D. Frame and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 263 pages. Available in PDF, EPUB and Kindle. Book excerpt: Extrusion cooking is a specialist area of food technology because of the complexity of the interactive effects which are inherent in the system. General predictive modelling is very difficult because ingredients are diverse and can vary considerably. Modelling tends to be product specifi- new product development tends to be by experimental designs and good fortune. The emphasis of this book is on the latest and potential applications of twin screw extrusion in food production, specifically co-rotating inter meshing screw extruders. Of course, in order to develop products and maximise the extruder potential in terms of energy, product quality and output, an overall understanding of the material flow mechanism, barrel fill length and rheology is essential. The book aims to give explanations and general guidance with examples of screw design, configuration and operat ing parameters for a variety of product categories. It is also intended to help production operators diagnose the symptoms of particular problems such as temperature control, quality variation, raw material inconsistency, etc. For the product development technologist there is more than one way to make a similar product. For example, equipment manufacturers recom mend difficult methods for producing flaked corn. In addition, their machines may differ from each other in terms of screw design, power/ volume ratio, screw tip/barrel clearance, etc. , making scale-up more prob lematic.

Download or read book Characterization of Starch additive Interactions in Starch based Systems During Twin screw Extrusion written by James Gardner Hawkes and published by . This book was released on 1992 with total page 716 pages. Available in PDF, EPUB and Kindle. Book excerpt: With a continued increase in numbers of extruded products on the market and with increased requirements to develop an advanced extrusion technology, it is important to be able to predict behavior of feed ingredients on the characteristics of extruded products. Thus, the effects of feed composition on the overall performance of a twin-screw extruder and the final product characteristics were investigated. Addition of ingredients such as silicon dioxide and oil to a starch-based feed not only had an effect on the rheological behavior of the dough during extrusion, but also a significant influence on the final textural and general physico-chemical properties of the extrudates, including expansion ratio, cell size, molecular degradation and degree of crystallinity. Many of the observed trends may also be drastically altered depending upon variety of the starch material used, with particular regard to its amylose:amylopectin ratio. It was of interest, therefore, to formulate mixtures of varying amylose:amylopectin ratios and determine the influence of additive incorporation and extrusion processing parameters on their behavior. To further explain the results observed during the process of extrusion, isothermal studies outside the extruder were conducted on the feed materials. Rates of gelatinization, as measured by DSC, X-ray crystallography and water absorption index; viscosity increase and changes in carbohydrate solubility were determined. Size exclusion chromatography was conducted to determine the degree of starch breakdown as affected by extrusion conditions and feed formulation.

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 Food Materials Science written by Jose Miguel Aguilera and published by Springer Science & Business Media. This book was released on 2007-12-06 with total page 611 pages. Available in PDF, EPUB and Kindle. Book excerpt: Foods are ingested and become part of our body. This book describes the science and procedure behind the materials in foods that impart their desirable properties. The book can serve as a text in a course in food materials science at the senior or graduate level or as a supplemental text in an advanced food technology course. It cac also serve as a reference book for professionals in the food industry.

Download or read book The Development of a Healthy Extruded Rice Product written by Pipat Tangjaidee and published by . This book was released on 2016 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: Rice is a high carbohydrate food which is the main energy source in Asian diet for many years. It has been identified as a high glycemic index food that can increase blood sugar level causing metabolic diseases including Type 2 diabetes. In this project, yam flour, which contains higher resistant starch content than rice flour, and konjac flour, which is known as a good source of water soluble fibre were used as rice starch substitute to produce an alternative healthy rice product. Soy protein was also added to increase the protein content of the product. The ingredients used in this product formulation including yam flour was sourced from Enshi City, China where is called the “World Capital Selenium” In addition, the rice flour also contains higher selenium because it is sourced from Yichang City near to Enshi City. The rice products were developed using a twin screw extruder and the process was optimised using Response Surface Methodology applying Central Composite Design (CCD). Three factors were chosen for optimisation: percentage of yam flour (20-60%), moisture content of feed material (25-35%), and extrusion temperature (100-120oC). Also, effect of sorghum flour and extrusion screw speed was studied to improve the textural quality of the extruded products. From the results of CCD experiments, yam flour and feed moisture content were found to have positive effect on the firmness and colour properties of the products. The feed moisture content also had a direct effect on the bulk density and water absorption index of the products. On the other hand, the extrusion temperature also had a direct influence on the breaking strength of the product. Moreover, adding sorghum flour and lowering the extrusion screw speed decreased stickiness of the cooked products. Based on the physical properties, the ingredient selected to produce the extruded product with improved textural properties was 43.21% yam flour, 10% konjac flour, 5% sorghum flour, 3% soy protein and 38.79% rice flour; and the processing conditions were 25.46% feed moisture content, 120oC extrusion temperature and 12 Hz (78 rpm). This product is shown to have higher antioxidant capacity and selenium content than the commercial jasmine rice due to the high selenium content in the raw ingredient used. The sensory profile of the extruded rice products has significant different sensory profile than the commercial jasmine rice except in grain hardness. They also have lower sensory scores for product acceptability than the commercial jasmine rice, but the score was higher than 5 which could be concluded that the extruded product was accepted by consumers.

Download or read book Residence Time Distribution Modeling for Twin screw Extrusion of Rice Flour written by Jinchyau Peng and published by . This book was released on 1991 with total page 634 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Food Texturology Measurement and Perception of Food Textural Properties written by Andrew Rosenthal and published by Springer Nature. This book was released on 2024-01-21 with total page 463 pages. Available in PDF, EPUB and Kindle. Book excerpt: The concept behind this book is to take a holistic view of food texture, starting with the determination of food texture, its perception in the mouth, and its measurement by both sensory and instrumental methods, and to examine the relation between them. The book has been divided into four sections: Fundamentals, Sensory and Human Interactions, Instrumental Analysis, and Food Products. Essentially we cover the techniques used for measuring food texture, and then apply them to the different product groups. Readers of the first edition will notice the title has changed, with the adoption of the term texturology. In the long history of food texture research, texturology has been occasionally used in literature. The term texturology has not been widely accepted by texture researchers (texturologists) because of their concern over whether the theories and techniques are broad and strong enough to support texture research as a scientific discipline. During the 24 years since the publication of the first edition, the editors have observed vast developments in theories as well as the assessment methodology of food texture (both sensory and instrumental) and these have shaped our understanding. This second edition brings the science up to date by introducing topics not previously covered (e.g. psychophysics, tribology, oral processing, texture maps and special foods for dysphagia patients). It includes an exposé of the instruments to measure food texture, and also considers techniques for measuring consumer perception of food texture (in addition to the sensory properties). Additionally, it amends omissions from the first edition such as dairy products; fish; bakery products; and, sugar confectionery, asproduct groups. All in all it is expanded and updated in its coverage of food texturology, as a coherent scientific discipline.

Download or read book Modeling Extrusion Process and Reaction Kinetics in a Twin screw Extrusion System written by Hanwu Lei and published by . This book was released on 2006 with total page 364 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Handbook of Food Processing Two Volume Set written by Theodoros Varzakas and published by CRC Press. This book was released on 2015-11-04 with total page 1422 pages. Available in PDF, EPUB and Kindle. Book excerpt: Authored by world experts, the Handbook of Food Processing, Two-Volume Set discusses the basic principles and applications of major commercial food processing technologies. The handbook discusses food preservation processes, including blanching, pasteurization, chilling, freezing, aseptic packaging, and non-thermal food processing. It describes com

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 Macromolecular Changes in Starch During High Pressure Extrusion written by Ozgur Emek Yildirim and published by . This book was released on 1996 with total page 160 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Handbook of Food Processing written by Theodoros Varzakas and published by CRC Press. This book was released on 2015-10-22 with total page 729 pages. Available in PDF, EPUB and Kindle. Book excerpt: Packed with case studies and problem calculations, Handbook of Food Processing: Food Preservation presents the information necessary to design food processing operations and goes on to describe the equipment needed to carry them out in detail. The book covers every step in the sequence of converting raw material to the final product. It also discus