ABSTRACT

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. The book summarizes basic considerations for the application of extrusion technology to food industry processes and focuses on the types of extruders available for a growing number of food applications. Chapters compare and describe the types of extruders and their functions and applications, providing a wealth of information. This is a valuable resource for the technical and practical application of extrusion and will be useful for the selection of the proper equipment for this technology.

chapter Chapter 1|23 pages

Introduction to Extruders and Their Principles

chapter Chapter 2|26 pages

Single-Screw Extruders

chapter Chapter 3|12 pages

Dry Extruders

chapter Chapter 4|17 pages

Interrupted-Flight Expanders-Extruders

chapter Chapter 5|34 pages

Twin-Screw Extruders

chapter Chapter 6|12 pages

Preconditioning

chapter Chapter 9|38 pages

Extruders in the Food Industry