Advances in Food Extrusion Technology (Contemporary Food by Medeni Maskan, Aylin Altan

By Medeni Maskan, Aylin Altan

A clean view of the state-of-the-art, Advances in nutrition Extrusion Technology specializes in extruder choice, extrudate improvement, caliber parameters, and troubleshooting within the 21st century extrusion technique. specifically, the book:

  • Introduces the heritage, nomenclature, and dealing ideas of extrusion technology
  • Presents an summary of varied different types of extruders in addition to elements and elements of an extruder for layout considerations
  • Discusses extruder choice and layout, fluid circulate challenge with sorts of uncooked fabrics, and warmth move and viscous strength dissipation, with benefits and boundaries for specific cases
  • Emphasizes fresh study whereas offering an outline of developments formerly suggested within the literature
  • Covers the coinjection of meals components into an extruder die with the target of making outlined coloured styles, including inner flavors, and attaining different nutrition injection functions into cereal-based extruded products
  • Describes thermal and nonthermal extrusion of protein products

Discussing the effect of layout and uncooked fabrics on extruder functionality and dietary worth, this booklet covers present and constructing items from cereal-based snacks to dog food. as well as the standard advantages of warmth processing, extrusion bargains the potential for editing and increasing the sensible houses of meals constituents. Designed for either the energetic and destiny nutrition scientist, this booklet is a thrilling addition to an inventive and ever-evolving box.

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Extra info for Advances in Food Extrusion Technology (Contemporary Food Engineering)

Example text

This unusual melting behavior was attributed to the slippage of the PVC melt along the wall. Dekker’s observation on polypropylene melting was that there was no clear melt pool at any side of the channel, but the solid bed was more or less suspended in a melt film. Lindt (1981) developed a mathematical model describing this melting behavior. Dough Forming/Melting Section in Food Extruders Food solid powders can be transformed into a fluid (dough) through hydration if adequate water is present without the application of heat.

The screw configuration can be easily adjusted to obtain the desired performance characteristics. 12). The trapped material in the intermeshing region pushes the two screws outward toward the barrel, potentially causing excessive wear. This limits their operation to melt extrusion with relatively low viscosity and at low screw speeds. Their strength coincides in their high degree of positive displacement conveying. Typically, intermeshing corotating screws are designed with one, two, or three starting flights.

The pressure difference within the extruder acts on the material and can cause backward movement since the channel is open in the axial direction. In fully intermeshing counterrotating extruders, the screw channel is closed in both radial and axial directions. The material is physically prevented from moving to the other screw by the flight of the second screw in the intermeshing region. 9 Intermeshing corotating double flight screws and a 45° kneading block. 10 Corotating screws showing open channel in the intermeshing region.

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