LEADER 05286nam 2200625 a 450 001 9910830975503321 005 20230725025643.0 010 $a1-283-14070-5 010 $a9786613140708 010 $a3-527-63408-8 010 $a3-527-63409-6 035 $a(CKB)2670000000059277 035 $a(EBL)645026 035 $a(OCoLC)705353482 035 $a(SSID)ssj0000469048 035 $a(PQKBManifestationID)12143146 035 $a(PQKBTitleCode)TC0000469048 035 $a(PQKBWorkID)10508686 035 $a(PQKB)10378766 035 $a(MiAaPQ)EBC645026 035 $a(EXLCZ)992670000000059277 100 $a20110114d2011 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aExtrusion-cooking techniques$b[electronic resource] $eapplications, theory and sustainability /$fedited by Leszek Moscicki 210 $aWeinheim, Germany $cWiley-VCH$d2011 215 $a1 online resource (236 p.) 300 $aDescription based upon print version of record. 311 $a3-527-32888-2 320 $aIncludes bibliographical references and index. 327 $aExtrusion-Cooking Techniques: Applications, Theory and Sustainability; Contents; Preface; List of Contributors; 1 Extrusion-Cooking and Related Technique; 1.1 Extrusion-Cooking Technology; 1.1.1 Preparation of Raw Material; 1.1.2 Extrusion-Cooking; 1.1.3 Forming, Drying and Packing; 1.2 Quality Parameters; 1.3 Extrusion-Cooking Technique; 1.3.1 Historical Development; 1.3.2 Processing of Biopolymers; 1.3.3 Food Melting; 1.3.4 Rheological Considerations; 1.4 Modern Food Extruders; 1.4.1 Single-Screw Extrusion-Cookers; 1.4.2 Twin-Screw Extrusion-Cookers; 1.5 Concluding Remarks; References 327 $a2 Engineering Aspects of Extrusion2.1 Mass Flow and Temperature Distribution in a Single-Screw Extruder; 2.1.1 The Theory of Mass Flow and Temperature Distribution; 2.1.2 Residence Time Distribution of the Material in the Extruder; 2.2 Energy Balance; 2.2.1 Components of Energy Balance; 2.2.2 Total Power Input to a Screw; 2.3 Mass and Heat Transfer in a Twin-Screw Extruder; 2.3.1 Heat Transfer; 2.3.2 Model by Yacu; 2.3.2.1 Solid Conveying Section; 2.3.2.2 Melt Pumping Section; 2.3.3 Model by van Zuilichem; References; 3 Raw Materials in the Production of Extrudates; 3.1 Introduction 327 $a3.2 Structure-Forming Raw Materials and Additional Components3.3 Physical and Chemical Changes in Vegetable Raw Materials During Extrusion- Cooking; 3.3.1 Changes in Starchy Materials; 3.3.2 Changes in Protein-Rich Materials; 3.3.3 Changes in Fibers; 3.3.4 Changes in Vitamins; 3.4 Nutritional Value of Extrusion-Cooked Foods; 3.5 Concluding Remarks; References; 4 Production of Breakfast Cereals; 4.1 Introduction; 4.2 Directly Extruded Breakfast Cereals; 4.3 Flaked Cereals; 4.4 Remarks on Operation; References; 5 Snack Pellets; 5.1 Introduction; 5.2 Methods of Snack Pellet Manufacturing 327 $a5.2.1 Production Stages5.2.1.1 Initial Phase; 5.2.1.2 Extrusion and Forming; 5.2.1.3 Production of Short Forms; 5.2.1.4 Production of Laminated, Perforated and Spatial Forms; 5.2.1.5 Drying, Packing and Storage; 5.2.1.6 Toasting or Frying - Final Stage of Snack Production; References; 6 Crispbread, Bread Crumbs and Baby Food; 6.1 Production of Crispbread; 6.2 Production of Bread Crumbs; 6.3 Production of Precooked Flour, Instant Semolina and Baby Food; References; 7 Precooked Pasta; 7.1 Introduction; 7.2 Raw Materials Used in Pasta Processing; 7.3 Extrusion-Cooked Pasta-Like Products 327 $a7.3.1 Experimental Results7.4 Conclusions; References; 8 Processing of Full Fat Soybeans and Textured Vegetable Proteins; 8.1 Introduction; 8.2 Extrusion-Cooking of Full-Fat Soybeans and Other Protein-Rich Vegetable Materials; 8.3 Production of Textured Proteins and Meat Analogues; References; 9 Extrusion Technique in Confectionery; 9.1 Introduction; 9.2 Sweets and Candy; 9.3 Creams and Pastes; 9.4 Gums and Jellies; 9.5 Other Products; 9.6 Concluding Remarks; References; 10 Pet Food and Aquafeed; 10.1 Introduction; 10.2 Market Development; 10.3 Feed Extruders; 10.4 Technology 327 $a10.4.1 Raw Materials and their Preparation 330 $aOffering an engineering perspective plus the latest information on the application of this rapidly expanding technique, this practical book covers the technology, engineering, materials and products, as well as economic and ecological aspects. In addition to the theory, it also utilizes case studies that can easily be put into industrial practice.Each step of the process is discussed in terms of sustainability, and all data complies with the EU and FTA environmental regulations.Invaluable reading for food chemists and technologists, process engineers, chemists in industry, agricultural 606 $aFood$xExtrusion 606 $aExtrusion process 606 $aProcessed foods 615 0$aFood$xExtrusion. 615 0$aExtrusion process. 615 0$aProcessed foods. 676 $a664.02 701 $aMoscicki$b Leszek$01675358 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910830975503321 996 $aExtrusion-cooking techniques$94040745 997 $aUNINA