Extrusion Cooking
eBook - ePub

Extrusion Cooking

Cereal Grains Processing

  1. 564 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Extrusion Cooking

Cereal Grains Processing

About this book

Extrusion Cooking provides a detailed description of extrusion processing with an in-depth exploration of cereal grains processing. In particular, the book addresses the basic principles of extrusion processing, various extruder parts and their design principles, food ingredients and their characteristics as they relate to extrusion. It also discusses physicochemical changes in the different ingredient components as they are processed in an extruder, modeling and control of extrusion process, scale-up aspects, extrusion plant design, food safety in extrusion, new advancements in extrusion, and a look into the future of extrusion. This valuable text serves as a one-volume reference on extrusion processing for food industry professionals and students.- Covers the engineering, chemistry, nutrition, and food safety aspects of extrusion cooking- Presents both the fundamental and applied aspects of extrusion processing- Details the extrusion of whole-grain, high-fiber, and high-protein foods- Covers both expanded and texturized products- Outlines extrusion processing of different ingredients- Addresses new technologies that have expanded the extruder capabilities- Analyzes new developments in the area of modeling of extrusion processing

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Yes, you can access Extrusion Cooking by Girish M. Ganjyal in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.

Table of contents

  1. Cover image
  2. Title page
  3. Table of Contents
  4. Copyright
  5. Contributors
  6. Author biographies
  7. About the editor
  8. Overview
  9. Chapter 1: Basics of extrusion processing
  10. Chapter 2: Engineering aspects of extrusion: Extrusion processing as a multiple-input and multiple-output system
  11. Chapter 3: Extruder screw, barrel, and die assembly: General design principles and operation
  12. Chapter 4: Raw material behaviors in extrusion processing I (Carbohydrates)
  13. Chapter 5: Raw material behaviors in extrusion processing II (Proteins, lipids, and other minor ingredients)
  14. Chapter 6: Transport phenomena and material changes during extrusion
  15. Chapter 7: Extrusion cooking of high-moisture meat analogues
  16. Chapter 8: Extrusion processing of cereal grains, tubers, and seeds
  17. Chapter 9: Instrumentation for extrusion processing
  18. Chapter 10: Extrusion cooking modeling, control, and optimization
  19. Chapter 11: Scale-up, experimentation, and data evaluation
  20. Chapter 12: Extrusion plant design
  21. Chapter 13: Impacts of extrusion processing on nutritional components in cereals and legumes: Carbohydrates, proteins, lipids, vitamins, and minerals
  22. Chapter 14: Bioconversions in extrusion cooking
  23. Chapter 15: Advances in auxiliary technologies for extrusion processing
  24. Chapter 16: Food safety in extrusion processing
  25. Chapter 17: Future of extrusion processing
  26. Index