Guy R. Extrusion Cooking - Technologies and Applications

формат pdf
размер 2.08 МБ
добавлен 02 февраля 2012 г.

Woodhead Publishing. 2001. - 206 p.

Extrusion cooking is the ideal method for manufacturing a number of food products from snacks and breakfast cereals to baby foods. However, as a complex multivariate process it requires careful control if product quality is to be maintained. Edited by a leading authority in the field, and with an inteational team of contributors, this important collection reviews some of the key factors affecting quality and how they can be controlled in manufacturing a range of extruded products. It will be widely welcomed as a key reference in maximizing the quality of extruded products.

Смотрите также

Moscicki Leszek (ed.). Extrusion-Cooking Techniques: Applications, Theory and Sustainability (Лешек Мостицки. Экструзионные методы приготовления пищи)

формат pdf
размер 6.48 МБ
добавлен 19 февраля 2011 г.

W.y-V.CH, 2011. - 234 pages. Offering 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 a...

Riaz M. Extruders in Food Applications

формат pdf
размер 12.77 МБ
добавлен 02 февраля 2012 г.

CRC Press. 2000. - 240 p. The result of years of experience by experts in extrusion technology, Extruders in Food Applications brings together practical experience and in-depth knowledge of extrusion cooking technology. This concise reference summarizes basic considerations for the application of extrusion technology to food industry processes and focuses on the various types of extruders available for a growing number of food applications. Cha...

Singh R., Heldman D. Introduction to Food Engineering

формат pdf
размер 7.17 МБ
добавлен 02 февраля 2012 г.

Academic Press; 4 edition. 2008. - 864p. The fourth edition of this leading textbook presents the engineering concepts and unit operations used in food processing in a classroom-proven and unique blend of principles with applications. Describing the application of a particular principle followed by the quantitative relationships that define the related processes, each chapter also includes solved examples and problems to evaluate reader comprehe...

Welti-Chanes J., V?lez-Ruiz J.F., Barbosa-C?novas G.V. (Eds.) Transport Phenomena in Food Processing

формат pdf
размер 6.99 МБ
добавлен 10 ноября 2011 г.

CRC Press, 2003, Pages: 535 Specifically developed for food engineers, this is an in-depth reference book that focuses on transport phenomena in food preservation. First it reviews the fundamental concepts regarding momentum, heat, and mass transfer. Then the book examines specific applications of these concepts into a variety of traditional and novel processes and products. Written by an international panel of researchers, Transport Phenomena...