The technology of extrusion cooking : (Record no. 8907)
000 -LEADER | |
---|---|
fixed length control field | 05585nam a22001457a 4500 |
005 - DATE AND TIME OF LATEST TRANSACTION | |
control field | 20210423122452.0 |
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
fixed length control field | 210423b ||||| |||| 00| 0 eng d |
020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
International Standard Book Number | 978-1-4613-5891-6 |
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
Classification number | e-book (FST) |
245 ## - TITLE STATEMENT | |
Title | The technology of extrusion cooking : |
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
Name of publisher, distributor, etc | SPRINGER-SCIENCE+BUSINESS MEDIA |
Date of publication, distribution, etc | 1994 |
520 ## - SUMMARY, ETC. | |
Summary, etc | Contents<br/>1 Operational characteristics of the co-rotating twin-screw extruder 1<br/>N.D. FRAME<br/>1.1 Types of extruders<br/>1.1.1 Single screw<br/>1.1. 2 Co-kneaders<br/>1.1.3 Counter rotating<br/>1.1.4 Co-rotating<br/>1.2 Process characteristics of the t.s.e.<br/>1.2.1 Feeding<br/>1.2.2 Screw design<br/>1.2.3 Screw speed<br/>1.2.4 Screw configurations<br/>1.2.5 Die design<br/>1.2.6 Barrel temperature and heat transfer<br/>1.2.7 Scale-up<br/>1.2.8 Process flow charts<br/>1.3 Ancillary processes<br/>1.3.1 Preconditioning<br/>1.3.2 Devolatilisation<br/>1.4 Raw materials<br/>1.5 Practical operation of the t.s.e.-start up, shut down and control<br/>1.6 Glossary<br/>References<br/>2 Raw materials for extrusion cooking processes<br/>R.C.E. GUY<br/>2.1 Introduction<br/>2.2n Structure-forming raw materials<br/>2.2.1 Structure-forming raw materials based on starch<br/>2.2.2 Protein-rich raw materials<br/>2.3 Raw materials acting as fillers in the extrudates<br/>2.3.1 Proteins<br/>2.3.2 Starches<br/>2.3.3 Fibrous materials<br/>2.4 Raw materials as plasticisers and lubricants<br/>2.4.1 Water<br/>2.4.2 Oils and fats<br/>2.4.3 Emulsifiers<br/>2.5 Raw materials acting as nucleants for gas bubble formation<br/>2.6 Raw materials acting as flavours<br/>2.6.1 Salt<br/>2.6.2 Sugar<br/>References<br/>1<br/>1<br/>4<br/>4<br/>5<br/>7<br/>7<br/>9<br/>14<br/>17<br/>25<br/>30<br/>35<br/>38<br/>39<br/>39<br/>43<br/>46<br/>48<br/>50<br/>50<br/>52<br/>52<br/>55<br/>55<br/>64<br/>66<br/>67<br/>67<br/>67<br/>67<br/>67<br/>68<br/>69<br/>69<br/>70<br/>70<br/>70<br/>71<br/>Vlll CONTENTS<br/>3 Breakfast and cereal extrusion technology 73<br/>R.c. MILLER<br/>3.1 Introduction 73<br/>3.2 What is a breakfast cereal? 73<br/>3.3 A closer look at the products 79<br/>3.4 Breakfast cereal processes 80<br/>3.5 Principles of cooking 82<br/>3.6 Overview of cooking processes 86<br/>3.6.1 Boiling water cookers 88<br/>3.6.2 Steam cookers 88<br/>3.6.3 Adiabatic extrusion 89<br/>3.6.4 High shear cooking extrusion 89<br/>3.6.5 Low shear, high pressure cookers 90<br/>3.6.6 Low shear, low pressure cookers 91<br/>3.6.7 Continuous steam pre-cooking 91<br/>3.7 Breakfast cereal processes: traditional and extrusion methods 92<br/>3.7.1 Flaked cereals 92<br/>3.7.2 Extrusion puffed breakfast cereals 99<br/>3.7.3 Oven puffed cereals 101<br/>3.7.4 Gun puffed cereals 103<br/>3.7.5 Shredded products 104<br/>3.7.6 Pre-cooked hot cereals 107<br/>3.8 Conclusion 108<br/>References 108<br/>4 Snack food extrusion 110<br/>G. MOORE<br/>4.1 Introduction 110<br/>4.2 Ingredients 110<br/>4.2.1 Cereals 111<br/>4.2.2 Root crops 112<br/>4.2.3 Process aids 113<br/>4.3 Equipment review 115<br/>4.3.1 Mixing equipment 115<br/>4.3.2 Feeders 116<br/>4.3.3 Conditioning cylinders 116<br/>4.3.4 Extruders 116<br/>4.3.5 Dryers 119<br/>4.3.6 Fryers 119<br/>4.3.7 Coaters 120<br/>4.4 Direct expanded products 121<br/>4.4.1 Process description 121<br/>4.4.2 Fried collets 123<br/>4.4.3 Baked collets 126<br/>4.5 Co-extruded snacks 127<br/>4.5.1 Process description 127<br/>4.5.2 Formulation 131<br/>4.5.3 Miscellaneous 133<br/>4.6 Indirect expanded products 133<br/>4.6.1 Pellets 134<br/>4.6.2 Fabricated chips 136<br/>4.7 Die and cutter design 139<br/>4.7.1 Die plates 139<br/>4.7.2 Die holes 140<br/>CONTENTS IX<br/>4.7.3 Effect of expansion forces 140<br/>4.7.4 Effect of viscoelastic forces 140<br/>References 143<br/>5 Petfood and fishfood extrusion 144<br/>G.J. ROKEY<br/>5.1 Introduction 144<br/>5.2 Raw material characteristics and selection 144<br/>5.2.1 Protein sources 145<br/>5.2.2 Starch sources 147<br/>5.2.3 Fat, fibre and ash consideration 149<br/>5.2.4 Minor ingredients 151<br/>5.2.5 Typical formulations 153<br/>5.2.6 Raw material preparation 155<br/>5.3 Selection of hardware 156<br/>5.3.1 Feeding devices 158<br/>5.3.2 Preconditioning considerations 159<br/>5.3.3ยท Extruder barrel selection 162<br/>5.3.4 Die/knife design 169<br/>5.3.5 Ancillary process equipment 172<br/>5.4 Processing variables 175<br/>5.4.1 Preconditioning 175<br/>5.4.2 Extrusion 176<br/>5.4.3 Process control 180<br/>5.5 Final product specifications 181<br/>5.5.1 Quality control 181<br/>5.5.2 Troubleshooting techniques 186<br/>5.6 Evaluation of operational costs 187<br/>5.7 Conclusion 188<br/>References 189<br/>6 Confectionery extrusion 190<br/>E.T. BEST<br/>6.1 Introduction 190<br/>6.2 Processing 191<br/>6.2.1 Pre-extrusion processes 191<br/>6.2.2 Cooker extruder profiling 193<br/>6.2.3 Addition and subtraction of materials 196<br/>6.2.4 Shaping and forming at the die 197<br/>6.2.5 Post -extrusion processes 198<br/>6.3 Flavours and other special ingredients for confectionery extrusion 199<br/>6.4 Liquorice 201<br/>6.5 Toffees, caramels and fudges 206<br/>6.6 Boiled sweets 207<br/>6.7 Sugar crust liqueurs 210<br/>6.8 Pressed tablets 210<br/>6.9 Creams, pastes and lozenges 212<br/>6.10 Gums 215<br/>6.11 Jellies 216<br/>6.12 Cocoa and crumb 218<br/>6.13 Chocolate 220<br/>6.14 Reaction chamber products 222<br/>6.15 Aerated confections 223<br/>6.16 Chewing gum 225<br/>6.17 Frozen confectionery 226<br/>x CONTENTS<br/>6.18 Croutons<br/>6.19 Three-dimensional confections<br/>6.20 Confections by half products<br/>6.21 Other areas<br/>6.22 Conclusion<br/>Acknowledgements<br/>References<br/>227<br/>228<br/>230<br/>231<br/>232<br/>233<br/>233<br/>7 Extrusion of brewers' hops<br/>K.T. WESTWOOD<br/>237<br/>7.1 Introduction 237<br/>7.2 Application of extrusion technology to the production of bitterness in beer 238<br/>7.2.1 Background 238<br/>7.3 Development of extrusion technology in hop processing 241<br/>7.4 Process chemistry-choice of alkaline salt 242<br/>7.5 Composition and quality of extruded hops 245<br/>7.6 Experimental brewing studies with extruded hops 246<br/>7.7 Process development to commercial scale production 246<br/>7.8 Conclusion 250<br/>References 250<br/>Index 251 |
700 ## - ADDED ENTRY--PERSONAL NAME | |
Personal name | Frame, N.D. |
942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
Source of classification or shelving scheme | |
Koha item type | E-Book |
Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Date acquired | Total Checkouts | Full call number | Date last seen | Price effective from | Koha item type |
---|---|---|---|---|---|---|---|---|---|---|---|---|
College of Natural Resources | College of Natural Resources | 23/04/2021 | e-book (FST) | 23/04/2021 | 23/04/2021 | E-Book |