Extruders in Food ApplicationsMian N. Riaz CRC Press, 1 feb 2000 - 240 pagine 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 of extruders available for a growing number of food applications. Chapters compare and describe the different types of extruders and their functions, including characteristics, advantages and disadvantages, and applications, providing a wealth of information about dry extruders, interrupted flight extruder-expanders, and single screw and twin screw extruders. The effects of preconditioning on the raw material and of extrusion on the nutrients of products are covered as well. This book is a valuable source for the technical and practical application of extrusion and will be useful for the selection of the proper equipment for this technology. |
Sommario
Introduction to Extruders and Their Principles MIAN N RIAZ | 1 |
FUNCTIONS OF AN EXTRUDER | 2 |
ADVANTAGES OF EXTRUSION | 3 |
DEVELOPMENT OF EXTRUDERS | 4 |
TERMINOLOGY | 5 |
TYPES OF EXTRUDERS | 8 |
TWINSCREW EXTRUDERS | 14 |
ADVANTAGES OF TWINSCREW EXTRUDERS | 16 |
SCREW AND BARREL DESIGN FOR TWINSCREW EXTRUDERS | 97 |
SCREW DESIGN | 98 |
KNEADING ELEMENTS | 99 |
REVERSE PITCH | 101 |
CONICAL ELEMENTS | 103 |
DESIGN LIMITS | 106 |
EXTRUSION PROCESSING VARIABLES | 108 |
MASS AND ENERGY BALANCE | 112 |
NEW GENERATION EXTRUDERS | 18 |
SUGGESTED READINGS | 20 |
REFERENCES | 21 |
SingleScrew Extruders GALEN J ROKEY | 25 |
RAW MATERIAL CHARACTERISTICS AND SELECTION | 26 |
SELECTION OF HARDWARE COMPONENTS | 27 |
PROCESSING CONDITIONS | 35 |
APPLICATIONS | 39 |
REFERENCES | 49 |
Dry Extruders NABIL W SAID | 51 |
CLASSIFICATION OF THE DRY EXTRUDER | 52 |
THE APPLICATION OF DRY EXTRUSION | 53 |
NUTRITIONAL ADVANTAGES OF THE DRY EXTRUSION PROCESS | 55 |
REFERENCES | 61 |
InterruptedFlight ExpandersExtruders MAURICE A WILLIAMS | 63 |
BACKGROUND OF INTERRUPTED FLIGHTING | 65 |
MAKING DOG FOOD | 69 |
MAKING FISH FEED | 70 |
MAKING FULLFAT SOY | 72 |
EXTRUSION BEFORE SOLVENT EXTRACTION | 73 |
SLOTTEDWALL EXPANDERS | 74 |
EXTRUSION BEFORE CRUSHING | 75 |
EXTRUDER DRYING OF SYNTHETIC RUBBER | 76 |
SUMMARY | 78 |
TwinScrew Extruders GORDON R HUBER | 81 |
BACKGROUND | 82 |
ADVANTAGES OF EXTRUSION | 83 |
PAST CONCERNS | 84 |
EXTRUDER CLASSIFICATION | 85 |
PROCESS DESCRIPTION | 86 |
DESCRIPTION OF INDIVIDUAL COMPONENTS | 88 |
EXTRUSION PROCESSING ZONES | 91 |
TWINSCREW DRIVE DESIGN | 94 |
SCREW AND BARREL DESIGN FOR SINGLESCREW EXTRUDERS | 96 |
CONCLUSION | 113 |
Preconditioning BRADLEY S STRAHM | 115 |
BENEFITS OF PRECONDITIONING | 117 |
PRECONDITIONING HARDWARE | 119 |
PRECONDITIONER OPERATIONS | 122 |
REFERENCES | 126 |
Chemical and Nutritional Changes in Food during Extrusion1 MARY ELLEN CAMIRE | 127 |
CRITICAL FACTORS | 128 |
STARCH | 129 |
DIETARY FIBER | 131 |
PROTEIN | 134 |
LIPIDS | 135 |
VITAMINS | 137 |
MINERALS | 138 |
PHYTOCHEMICALS | 139 |
NATURAL TOXINS | 140 |
FLAVORS | 142 |
Practical Considerations in Extrusion Processing MIAN N RIAZ | 149 |
WHEN TO BUY A TWINSCREW EXTRUDER | 151 |
STARTUP SEQUENCE FOR A TYPICAL EXTRUDER | 157 |
EXTRUSION RULES OF THUMB | 160 |
REFERENCES | 165 |
Extruders in the Food Industry ERIC SEVATSON GORDON R HUBER | 167 |
HISTORY AND USES OF EXTRUDERS IN THE FOOD INDUSTRY | 168 |
TEXTURED VEGETABLE PROTEIN TVP PRODUCTION | 171 |
READYTOEAT BREAKFAST CEREAL PRODUCTION | 181 |
DIRECT EXPANDED DX AND THIRD GENERATION 3G SNACKS | 193 |
REFERENCES | 204 |
Appendix | 205 |
NOMENCLATURE | 216 |
USEFUL CONVERSION FACTORS | 219 |
| 221 | |
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