LEADER 05313nam 2200637 450 001 9910139127403321 005 20230803221323.0 010 $a1-118-54172-3 010 $a1-118-54168-5 010 $a1-118-54177-4 035 $a(CKB)2550000001273063 035 $a(EBL)1662755 035 $a(OCoLC)875820487 035 $a(MiAaPQ)EBC1662755 035 $a(DLC) 2014006234 035 $a(Au-PeEL)EBL1662755 035 $a(CaPaEBR)ebr10856810 035 $a(CaONFJC)MIL595190 035 $a(EXLCZ)992550000001273063 100 $a20140414h20142014 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $2rdacontent 182 $2rdamedia 183 $2rdacarrier 200 10$aExtrusion processing technology $efood and non-food biomaterials /$fJean-Marie Bouvier and Osvaldo Campanella 210 1$aChichester, England :$cWiley Blackwell,$d2014. 210 4$dİ2014 215 $a1 online resource (536 p.) 300 $aIncludes index. 311 $a1-4443-3811-0 311 $a1-306-63939-5 320 $aIncludes bibliographical references at the end of each chapters and index. 327 $aExtrusion Processing Technology Foodand Non-Food Biomaterials; Copyright; Contents; Foreword; Acknowledgements; 1 Generic Extrusion Processes; 1.1 A history of extrusion processing technology; 1.1.1 The introduction of screw extruders; 1.1.2 The generic extrusion process concept; 1.1.3 Extrusion technology in the polymer-processing industry; 1.1.4 Extrusion technology in the food- and feed-processing industry; 1.1.5 Extrusion technology in the paper-milling industry; 1.2 Factors driving the development of extrusion processing technology; 1.2.1 Process productivity 327 $a1.2.2 Product innovation and functionality1.2.3 Environmentally friendly processing; 1.3 The industrial and economic importance of extrusion processing technology; 1.3.1 In the polymer and plastics industry; 1.3.2 In the food and feed industry; 1.3.3 In the paper milling industry; 1.4 Contents and structure of the book; References; 2 Extrusion Equipment; 2.1 Extruders; 2.1.1 The kinematics of extruders; 2.1.2 The screw-barrel assembly; 2.1.3 The die assembly; 2.1.4 The central operating cabinet; 2.2 Extruder screw-barrel configurations; 2.2.1 Single screw extruders 327 $a2.2.2 Intermeshing co-rotating twin screw extruders2.2.3 Screw-barrel configuration and wear; 2.3 Ancillary equipment; 2.3.1 Upstream ancillary equipment; 2.3.2 On-line ancillary equipment; 2.3.3 Downstream ancillary equipment; References; 3 Extrusion Engineering; 3.1 Thermomechanical processing in screw extruders; 3.1.1 Process configuration of single screw extruders; 3.1.2 Process configuration of intermeshing co-rotating twin screw extruders; 3.1.3 Processing specificities; 3.2 Thermomechanical flow in screw extruders; 3.2.1 Modeling approaches; 3.2.2 Solids conveying section 327 $a3.2.3 Melt conveying section3.2.4 Single screw extrusion versus twin screw extrusion; 3.3 Thermomechanical extrusion processing: numerical methods; 3.3.1 Single screw extrusion; 3.3.2 Twin screw extrusion; 3.3.3 Commercial software; References; 4 The Generic Extrusion Process I: Thermomechanical Plasticatingof Polymers and PolymerMelt Forming; 4.1 The bio-based polymers and bio-based plastics; 4.1.1 Definitions; 4.1.2 Macromolecular characteristics of bio-based polymers; 4.2 Melting mechanism of polymer materials in screw extruders 327 $a4.2.1 Melting mechanism in single screw extruders: qualitative description4.2.2 Engineering analysis of polymer melting in single screw extruders; 4.2.3 Melting mechanism in intermeshing co-rotating twin screw extruders; 4.2.4 Polymer melting: single screw extrusion versus twin screw extrusion; 4.3 Physical transitions of bio-based polymers; 4.3.1 Physical transitions of polymeric materials: generalities; 4.3.2 Glass and melting transitions: basics; 4.3.3 Glass and melting transitions of bio-based polymers; 4.4 Flow properties of bio-based polymer melts; 4.4.1 Flow behavior: basics 327 $a4.4.2 Measurement of flow properties of polymer melts 330 $aThe only up-to-date book on this important technology, Extrusion Processing Technology: Food and Non-Food Biomaterials bridges the gap between the principles of extrusion science and the practical ""know how"" of operational engineers and technicians. Written by internationally renowned experts with over forty years of experience between them, this valuable reference for food scientists, food engineers, chemical engineers, and students includes coverage of new, greener technologies as well as case studies to illustrate the practical, real-world application of the principles in various s 606 $aPolymers$xExtrusion 606 $aFood$xExtrusion 606 $aBiochemical engineering 615 0$aPolymers$xExtrusion. 615 0$aFood$xExtrusion. 615 0$aBiochemical engineering. 676 $a660.6/3 700 $aBouvier$b Jean-Marie$0926690 702 $aCampanella$b Osvaldo 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910139127403321 996 $aExtrusion processing technology$92081060 997 $aUNINA