Advances in Food Extrusion Technology
Aus der Reihe
Contemporary Food Engineering
-
- Englisch ausgewählt
Fr. 388.00
inkl. gesetzl. MwSt.,
Beschreibung
Produktdetails
Einband
Gebundene Ausgabe
Erscheinungsdatum
18.10.2011
Abbildungen
95 - 27 Tables, black and white 116 Illustrations, black and white
Herausgeber
Maskan Medeni + weitereVerlag
Taylor & FrancisSeitenzahl
412
Maße (L/B/H)
16.4/24.3/3.6 cm
Gewicht
680 g
Sprache
Englisch
ISBN
978-1-4398-1520-5
"Preface Eating and drinking foods are vital habits of human. During the centuries, different practical techniques and skills were developed by people all around the world to process foods. In recent years extrusion cooking, which is a specialized form of processing, has become a well established industrial technology, with a number of foods and feed applications. It is a high temperature, short time process being used increasingly in the food industries for the development of new products such as cereal-based snacks including dietary fiber, baby foods, pasta products, breakfast cereals, texturized protein food stuffs and modified starch from cereals. In addition to the usual benefits of heat processing, extrusion offers the possibility of modifying the functional properties of food ingredients and/or expanding them. Extrusion cooking as a continuous cooking, mixing and shaping process, is a versatile and very efficient technology in food processing. In the extruder, the food mix is thermomechanically cooked to a high temperature (usually in the range 100°C-180°C), pressure and shear stress are generated in the screw-barrel assembly. The cooked melt is then texturized and shaped in the die. Extrusion-cooked melts go from high pressure to low (atmospheric) pressure when they exit the die. This sudden pressure drop causes part of the internal moisture and the vapor pressure to flash off forming bubbles in the molten extrudate, resulting in the expansion of melt. "--Provided by publisher.
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