Extrusion Problems Solved

Informationen zum Autor Mian N. Riaz is the Director of the Food Protein R&D Center and Head of the Extrusion Technology Program at Texas A&M University, USA. Galen J. Rokey is the Process Manager for the Pet Food Applications Group within Wenger Manufacturing. Klappentext Extrusion is widely used for the preparation of a variety of foodstuffs including breakfast cereals! snack food and pasta! as well as pet food and animal and aquaculture feed. "Extrusion problems solved" provides responses to more than 300 frequently asked questions about the process of food extrusion and the techniques and equipment involved! in a practical question-and-answer format. The book is divided into twelve chapters for ease of reference: the opening chapters concentrate on introductory queries and on different components of an extruder system! followed by two chapters that help the reader select the correct type of extruder for a product. Chapters five and six discuss the impact of factors such as protein content and particle size on the extrusion process! while the use of pre-conditioners is discussed in chapter seven. The latter part of the book discusses specific types of extruder and die and knife assemblies! followed by a chapter on issues relating to drying extruded food products. The final chapter offers practical guidelines and rules of thumb for the most common issues relating to food and feed extrusion. Zusammenfassung Authored by two leading experts! this book provides responses to over 300 of the most frequently-asked questions about extrusion processing of food! pet food and feed products.

Klappentext

Extrusion is widely used for the preparation of a variety of foodstuffs including breakfast cereals, snack food and pasta, as well as pet food and animal and aquaculture feed. "Extrusion problems solved" provides responses to more than 300 frequently asked questions about the process of food extrusion and the techniques and equipment involved, in a practical question-and-answer format.
The book is divided into twelve chapters for ease of reference: the opening chapters concentrate on introductory queries and on different components of an extruder system, followed by two chapters that help the reader select the correct type of extruder for a product. Chapters five and six discuss the impact of factors such as protein content and particle size on the extrusion process, while the use of pre-conditioners is discussed in chapter seven. The latter part of the book discusses specific types of extruder and die and knife assemblies, followed by a chapter on issues relating to drying extruded food products. The final chapter offers practical guidelines and rules of thumb for the most common issues relating to food and feed extrusion.


Zusammenfassung
Authored by two leading experts, this book provides responses to over 300 of the most frequently-asked questions about extrusion processing of food, pet food and feed products.

Inhalt
Introduction to food and feed extrusion and related terminology; Components of a food or feed extrusion system; Selecting the right type of extruder: single screw and twin screw extruders for food and feed production; Selecting the right type of extruder: dry extruders and expanders for food and feed production; Impact of protein, starch, fat and fiber on extruded foods and feeds; Impact of particle size and other ingredients on extruded foods and feeds; Preconditioners in food and feed extrusion: Common problems and their solutions; Single screw extruders in food and feed extrusion: Common problems and their solutions; Twin screw extruders in food and feed extrusion: Common problems and their solutions; Die and knife assemblies in food and feed extrusion: Common problems and their solutions; Drying extruded food products: Common problems and their solutions; Practical considerations, rules of thumb and solutions to the most common problems in food and feed extrusion.

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