| Description |
1 online resource |
| Contents |
1. Basics of extrusion processing / Pichmony Ek and Girish M. Ganjyal -- 2. Engineering aspects of extrusion : extrusion processing as a multiple-input and multiple-output system / Jorge C. Morales Alvarez -- 3. Extruder screw, barrel, and die assembly : general design principles and operation / Waleed Yacu -- 4. Raw material behaviors in extrusion processing I (carbohydrates) / Pichmony Ek, Ryan J. Kowalski and Girish M. Ganjyal -- 5. Raw material behaviors in extrusion processing II (proteins, lipids, and other minor ingredients) / Wesley Twombly -- 6. Transport phenomena and material changes during extrusion / Magdalen Kristiawan and Guy Della Valle -- 7. Extrusion cooking of high-moisture meat analogues / Gi-Hyung Ryu -- 8. Extrusion processing of cereal grains, tubers, and seeds / Pichmony Ek, Jonathan M. Baner and Girish M. Ganjyal -- 9. Instrumentation for extrusion processing / Bradley Strahm -- 10. Extrusion cooking modeling, control, and optimization / Magdalena Kristiawan, Sofiane Guessasma and Guy Della Valle |
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11. Scale-up, experimentation, and data evaluation / Leon Levine and Seth Levine -- 12. Extrusion plant design / Jocelyn Richards and Jenni Harrington -- 13. Impacts of extrusion processing on nutritional components in cereals and legumes : carbohydrates, proteins, lipids, vitamins, and minerals / Paridhi Gulati, Sandrayee Brahma and Devin J. Rose -- 14. Bioconversions in extrusion cooking / Kasiviswanathan Muthukumarappan and Gabriela John Swamy -- 15. Advances in auxiliary technologies for extrusion processing / Bharadwaj Narayanan -- 16. Food safety in extrusion processing / Gerardo Morantes, Pichmony Ek and Girish M. Ganjyal -- 17. Future of extrusion processing / Ryan J. Kowalski and Girish M. Ganjyal |
| Summary |
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. -- Provided by publisher |
| Notes |
Includes index |
| Subject |
Processed foods.
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Grain.
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Extrusion process.
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Food processing machinery.
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grain (seed)
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extrusion.
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Extrusion process
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Food processing machinery
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Grain
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Processed foods
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| Form |
Electronic book
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| Author |
Ganjyal, Girish M.
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| ISBN |
9780128153611 |
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012815361X |
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