Food and Feed Extrusion Technology : An Applied Approach to Extrusion Theory
Language: English
Published by Food Industry Engineering, 2021
- Hardcover
- Used
Condition: Used - Very good
£ 125.51
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Add to basketItem description from seller
Zustand: Gut | Seiten: 366 | Sprache: Englisch | Produktart: Bücher | This book presents the theory behind extrusion technology, as used for food and feed products, in a way which can be readily applied in practice. It provides good fundamental understanding, but presented in the context of practical application, so that readers can understand how it applies in a real manufacturing situation. This book is relevant to all types of extruded human foods and animal feeds, and all types of equipment used to produce them: single- and twin-screw extruders, and specialised snack food machines. It considers how the equipment and processes operate, and how the process conditions interact with the ingredients used. Understanding the theory behind the process - and how it applies in practice - means that formulations and processes can be designed to be more robust, appropriate equipment can be selected for the required duty, and effective operating procedures and guidelines can be developed - leading to reliable processes and consistent product. The authors bring decades of industry and research experience to this book. This Second Edition includes a new chapter on the development of optimal screw profiles, as well as other additional material and updates to the text and format. …
Seller Inventory # 37416252/3
- Title
- Food and Feed Extrusion Technology : An Applied Approach to Extrusion Theory
- Author
- Forte, Gordon Young
- Publisher
- Food Industry Engineering
- Publication year
- 2021
- Condition
- Gut
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 0994543344
- ISBN 13
- 9780994543349
- Edition
- 2nd Edition
- Seller catalogs
- Bücher
This book presents the theory behind extrusion technology, as used for food and feed products, in a way which can be readily applied in practice. It provides good fundamental understanding, but presented in the context of practical application, so that readers can understand how it applies in a real manufacturing situation. This book is relevant to all types of extruded human foods and animal feeds, and all types of equipment used to produce them: single- and twin-screw extruders, and specialised snack food machines. It considers how the equipment and processes operate, and how the process conditions interact with the ingredients used. Understanding the theory behind the process - and how it applies in practice - means that formulations and processes can be designed to be more robust, appropriate equipment can be selected for the required duty, and effective operating procedures and guidelines can be developed - leading to reliable processes and consistent product. The authors bring decades of industry and research experience to this book.
This Second Edition includes a new chapter on the development of optimal screw profiles, as well as other additional material and updates to the text and format.
"Synopsis" may belong to another edition of this title.
About the Author
Gordon Young has a degree in Agricultural Engineering, with a Master of Engineering Science, and a Graduate Diploma in Business, with over 25 years experience in engineering related to food processing. He held public research positions, before teaching in food technology and engineering at the University of Qld, where he also developed expertise in extrusion technology. In 1998 he moved into technical consulting to the food industry
"About the title" may belong to another edition of this title.
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