Extrusion Cooking
Technologies and Applications
Seiten
2001
Woodhead Publishing Ltd (Verlag)
978-1-85573-559-0 (ISBN)
Woodhead Publishing Ltd (Verlag)
978-1-85573-559-0 (ISBN)
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Edited by a leading authority in the field, and with an international 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 has been widely welcomed as a key reference in maximising the quality of extruded products.
Extrusion cooking is an 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 international team of contributors, this important collection reviews the key factors affecting quality and how they can be controlled in manufacturing a range of extruded products.
The first part of Extrusion Cooking looks at general influences on quality. There are chapters on the selection of raw materials, criteria for selecting the right extruder, analysing and optimising thermal performance in extrusion cooking, and effective process control. There is also an important chapter on maintaining nutritional quality in extruded products.
The second part of the book looks at the application of extrusion in particular product groups. Each chapter examines the range of extruded products within the product group, the specific production issues and future trends. It also includes chapters on key products such as breakfast cereals, snack foods and baby foods.
Extrusion cooking will be widely welcomed as a major reference in maximising the quality of extruded products.
Extrusion cooking is an 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 international team of contributors, this important collection reviews the key factors affecting quality and how they can be controlled in manufacturing a range of extruded products.
The first part of Extrusion Cooking looks at general influences on quality. There are chapters on the selection of raw materials, criteria for selecting the right extruder, analysing and optimising thermal performance in extrusion cooking, and effective process control. There is also an important chapter on maintaining nutritional quality in extruded products.
The second part of the book looks at the application of extrusion in particular product groups. Each chapter examines the range of extruded products within the product group, the specific production issues and future trends. It also includes chapters on key products such as breakfast cereals, snack foods and baby foods.
Extrusion cooking will be widely welcomed as a major reference in maximising the quality of extruded products.
Dr Robin Guy is a Senior Research Associate in the Cereals Division of the renowned Campden and Chorleywood Food Research Association. He is a well-known authority on extrusion cooking.
Part 1 General influences on quality: Raw materials for extrusion cooking; Selecting the right extruder; Optimised thermal performance in extrusion; Effective process control; Extrusion and nutritional quality. Part 2 Specific extruded products: Breakfast cereals; Snack foods; Baby foods.
| Erscheint lt. Verlag | 25.6.2001 |
|---|---|
| Reihe/Serie | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Verlagsort | Cambridge |
| Sprache | englisch |
| Maße | 156 x 234 mm |
| Gewicht | 490 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 1-85573-559-8 / 1855735598 |
| ISBN-13 | 978-1-85573-559-0 / 9781855735590 |
| Zustand | Neuware |
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