Wiley, 2014. — 536 p. The only up-to-date book on this important technology, Extrusion Processing Technology: Food and Non-Food Biomaterials bridges the gap between the principles of extrusion science and the practical "know how" of operational engineers and technicians. Written by internationally renowned experts with over forty years of experience between them, this valuable...
Wiley Blackwell Publishing Ltd, 2009. — 320 p. The book examines all aspects of the raw material mixing in food industry and necessary equipment for these operations. Mixing in the food industry: trends and challenges. Mixing fundamentals. Kinematics of flow and mixing mechanisms. Rheology and mixing. Equipment design. Mixing scale-up. Monitoring and control of mixing...
Woodhead Publishing. 2001. - 206 p. Extrusion cooking is the 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...
CRC Press, Taylor & Francis Group, 2012. — 398 p. This book was written principally as a reference for graduate and undergraduate students, researchers, and extruded product manufacturers, with special emphasis on some recent extrusion works. However, food technologists, and scientists and technicians in the extrusion processing industry may also find the contents useful. This...
CRC Press. 2000. - 240 p. 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. This concise reference summarizes basic considerations for the application of extrusion technology to food industry processes and focuses on the various types...
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