Extrusion Size Change Processes (10 results)

Condition: New.

Condition: New.

Condition: New.

Condition: New. Explores novel applications of extrusion and size change unit operations in food industriesCovers the extrusion and size change of different food ingredientsPresents extrusion of various food ingredients and products, including cer.

Paperback. Condition: Brand New. 480 pages. 9.00x6.00x9.02 inches. In Stock.

Taschenbuch. Condition: Neu. Neuware - Extrusion and Size Change Processes in the Food Industry, a volume in the Unit Operations and Processing Equipment in the Food Industry series, details the necessary processing operations and equipment for extruding various food products, including cereal-based items, confectionary, and protein-based foods. The book is divided into three sections: extrusion operations, size reduction processes, and size enlargement techniques, with each presenting fundamental content relating to experimental, theoretical, computational, and practical applications of food engineering principles and relevant processing equipment.Written by food engineering experts in a straightforward and engaging manner, this book targets industrial engineers involved in food processing and manufacturing. The aim is to familiarize them with specific food processing operations and equipment. Each chapter emphasizes practical applications of food engineering principles, making it a valuable resource for those in the food industry. By providing comprehensive insights into extrusion and size change unit operations, the book serves as an essential guide for optimizing food production processes and ensuring efficient use of equipment.

Condition: new. Questo è un articolo print on demand.

Paperback. Condition: Brand New. 480 pages. 9.00x6.00x9.02 inches. In Stock. This item is printed on demand.

Paperback. Condition: new. Paperback. Extrusion and Size Change Processes in the Food Industry, a volume in the Unit Operations and Processing Equipment in the Food Industry series, details the necessary processing operations and equipment for extruding various food products, including cereal-based items, confectionary, and protein-based foods. The book is divided into three sections: extrusion operations, size reduction processes, and size enlargement techniques, with each presenting fundamental content relating to experimental, theoretical, computational, and practical applications of food engineering principles and relevant processing equipment.Written by food engineering experts in a straightforward and engaging manner, this book targets industrial engineers involved in food processing and manufacturing. The aim is to familiarize them with specific food processing operations and equipment. Each chapter emphasizes practical applications of food engineering principles, making it a valuable resource for those in the food industry. By providing comprehensive insights into extrusion and size change unit operations, the book serves as an essential guide for optimizing food production processes and ensuring efficient use of equipment. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Paperback. Condition: new. Paperback. Extrusion and Size Change Processes in the Food Industry, a volume in the Unit Operations and Processing Equipment in the Food Industry series, details the necessary processing operations and equipment for extruding various food products, including cereal-based items, confectionary, and protein-based foods. The book is divided into three sections: extrusion operations, size reduction processes, and size enlargement techniques, with each presenting fundamental content relating to experimental, theoretical, computational, and practical applications of food engineering principles and relevant processing equipment.Written by food engineering experts in a straightforward and engaging manner, this book targets industrial engineers involved in food processing and manufacturing. The aim is to familiarize them with specific food processing operations and equipment. Each chapter emphasizes practical applications of food engineering principles, making it a valuable resource for those in the food industry. By providing comprehensive insights into extrusion and size change unit operations, the book serves as an essential guide for optimizing food production processes and ensuring efficient use of equipment. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.