The Technology of Extrusion Cooking /

by Frame, N. D. Published by : Springer US : | Imprint : | Springer, (Boston, MA :) Physical details: x, 253 p. : 24 cm. ISBN:9781461358916. Year: 1994 Item type: Food Science
Tags from this library: No tags from this library for this title.
Star ratings
    Average rating: 0.0 (0 votes)
Holdings
Current library Call number Status Date due Barcode Course reserves
College of Natural Resources

Welcome to CNR Library

664.02 FRA (Browse shelf (Opens below)) Available P7085

Extrusion Technology

College of Natural Resources

Welcome to CNR Library

664.02 FRA (Browse shelf (Opens below)) Available P6411

Extrusion Technology


Includes reference, conclusion and index.

1 Operational characteristics of the co-rotating twin-screw extruder -- 1.1 Types of extruders -- 1.2 Process characteristics of the t. s.e. -- 1.3 Ancillary processes -- 1.4 Raw materials -- 1.5 Practical operation of the t. s.e. -- start up, shut down and control -- 1.6 Glossary -- References -- 2 Raw materials for extrusion cooking processes -- 2.1 Introduction -- 2.2 Structure-forming raw materials -- 2.3 Raw materials acting as fillers in the extrudates -- 2.4 Raw materials as plasticisers and lubricants -- 2.5 Raw materials acting as nucleants for gas bubble formation -- 2.6 Raw materials acting as flavours -- References -- 3 Breakfast and cereal extrusion technology -- 3.1 Introduction -- 3.2 What is a breakfast cereal? -- 3.3 A closer look at the products -- 3.4 Breakfast cereal processes -- 3.5 Principles of cooking -- 3.6 Overview of cooking processes -- 3.7 Breakfast cereal processes: traditional and extrusion methods -- 3.8 Conclusion -- References -- 4 Snack food extrusion -- 4.1 Introduction -- 4.2 Ingredients -- 4.3 Equipment review -- 4.4 Direct expanded products -- 4.5 Co-extruded snacks -- 4.6 Indirect expanded products -- 4.7 Die and cutter design -- References -- 5 Petfood and fishfood extrusion -- 5.1 Introduction -- 5.2 Raw material characteristics and selection -- 5.3 Selection of hardware -- 5.4 Processing variables -- 5.5 Final product specifications -- 5.6 Evaluation of operational costs -- 5.7 Conclusion -- References -- 6 Confectionery extrusion -- 6.1 Introduction -- 6.2 Processing -- 6.3 Flavours and other special ingredients for confectionery extrusion -- 6.4 Liquorice -- 6.5 Toffees, caramels and fudges -- 6.6 Boiled sweets -- 6.7 Sugar crust liqueurs -- 6.8 Pressed tablets -- 6.9 Creams, pastes and lozenges -- 6.10 Gums -- 6.11 Jellies -- 6.12 Cocoa and crumb -- 6.13 Chocolate -- 6.14 Reaction chamber products -- 6.15 Aerated confections -- 6.16 Chewing gum -- 6.17 Frozen confectionery -- 6.18 Croutons -- 6.19 Three-dimensional confections -- 6.20 Confections by half products -- 6.21 Other areas -- 6.22 Conclusion -- Acknowledgements -- References -- 7 Extrusion of brewers' hops -- 7.1 Introduction -- 7.2 Application of extrusion technology to the production of bitterness in beer -- 7.3 Development of extrusion technology in hop processing -- 7.4 Process chemistry -- choice of alkaline salt -- 7.5 Composition and quality of extruded hops -- 7.6 Experimental brewing studies with extruded hops -- 7.7 Process development to commercial scale production -- 7.8 Conclusion -- References.

There are no comments on this title.

to post a comment.

College of Natural Resources, Royal University of Bhutan | ©
Office: +975 02 376247 (Ext. 2004), E-mail: library.cnr@rub.edu.bt