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Full Description
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.
Contents
Section 1 Extrusion operations
1. Basic principles of extrusion processes
2. Extrusion equipment
3. Application of extrusion in cereal based products
4. Application of extrusion in confectionery products
5. Application of extrusion in protein-based foods
Section 2 Size reduction processes in the food industry
6. Milling/grinding
7. Mixing and blending8. Flow mixers
9. Paddle or arm mixers
10. Tumbling mixers11. Homogenization
Section 3 Size enlargement processes in the food industry
12. Basic principles of size enlargement
