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Extrusion processing technology : food and non-food biomaterials / / Jean-Marie Bouvier and Osvaldo Campanella
| Extrusion processing technology : food and non-food biomaterials / / Jean-Marie Bouvier and Osvaldo Campanella |
| Autore | Bouvier Jean-Marie |
| Pubbl/distr/stampa | Chichester, England : , : Wiley Blackwell, , 2014 |
| Descrizione fisica | 1 online resource (536 p.) |
| Disciplina | 660.6/3 |
| Soggetto topico |
Polymers - Extrusion
Food - Extrusion Biochemical engineering |
| ISBN |
1-118-54172-3
1-118-54168-5 1-118-54177-4 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Extrusion 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
1.2.2 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 2.2.2 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 3.2.3 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 4.2.1 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 4.4.2 Measurement of flow properties of polymer melts |
| Record Nr. | UNINA-9910139127403321 |
Bouvier Jean-Marie
|
||
| Chichester, England : , : Wiley Blackwell, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Extrusion processing technology : food and non-food biomaterials / / Jean-Marie Bouvier and Osvaldo Campanella
| Extrusion processing technology : food and non-food biomaterials / / Jean-Marie Bouvier and Osvaldo Campanella |
| Autore | Bouvier Jean-Marie |
| Pubbl/distr/stampa | Chichester, England : , : Wiley Blackwell, , 2014 |
| Descrizione fisica | 1 online resource (536 p.) |
| Disciplina | 660.6/3 |
| Soggetto topico |
Polymers - Extrusion
Food - Extrusion Biochemical engineering |
| ISBN |
1-118-54172-3
1-118-54168-5 1-118-54177-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Extrusion 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
1.2.2 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 2.2.2 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 3.2.3 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 4.2.1 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 4.4.2 Measurement of flow properties of polymer melts |
| Record Nr. | UNINA-9910828009903321 |
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Bouvier Jean-Marie
|
||
| Chichester, England : , : Wiley Blackwell, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Science and Technology of Fibers in Food Systems / / edited by Jorge Welti-Chanes, Sergio O. Serna-Saldívar, Osvaldo Campanella, Viridiana Tejada-Ortigoza
| Science and Technology of Fibers in Food Systems / / edited by Jorge Welti-Chanes, Sergio O. Serna-Saldívar, Osvaldo Campanella, Viridiana Tejada-Ortigoza |
| Edizione | [1st ed. 2020.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2020 |
| Descrizione fisica | 1 online resource (VIII, 468 p. 60 illus., 21 illus. in color.) |
| Disciplina | 613.263 |
| Collana | Food Engineering Series |
| Soggetto topico |
Food science
Chemistry, Organic Food Science Organic Chemistry |
| ISBN |
9783030386542
3-030-38654-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Structure and Chemistry of Plant Cell Walls and Dietary Fiber in Foods -- Chemical composition and physical properties of dietary fiber components -- Association of dietary fiber to food components -- Analysis of fibers and its components -- Dietary fiber in cereals and legume seeds -- Dietary fiber in fruits and vegetables -- Resistant starch -- Dietary fiber and obesity -- Dietary fiber and diabetes -- Dietary fiber and hyperlipidemia and cardiovascular disease -- Dietary fiber and cancer -- Dietary fiber and gut microbiota -- Extraction pretreatments of individual dietary fiber components -- Enzymatic Processes of Dietary Fibers -- Extraction and Modification of Dietary Fiber applying Thermal Processes -- Chemical Processes for the Extraction and Modification of Dietary Fiber -- Emerging Technologies for the Extraction and Modification of Dietary Fiber -- Functional properties in industrial applications -- Fiber Addition to Foods. Effect on Sensory and Texture Properties -- Dietary fibers in foods- Formulating and processing for nutritional benefits. |
| Record Nr. | UNINA-9910410047103321 |
| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2020 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||