Extrusion Of Foods

Judson M. Harper (Autor)

Buch | Hardcover

220 Seiten

2019
CRC Press (Verlag)
978-0-367-25894-8 (ISBN)

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First Published in 1981, this two-volume set explores the extrusion of foods. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for students of medicine and other practitioners in their respective fields.

Judson M. Harper

1. Food Extrusion. 2. The Food Extruder. 3. Dough Rheology. 4. Extrusion Models. 5. Residence Time Distribution and Strain. 6. Extrusion Measurements and Experimentation. 7. Extrusion Equipment. 8. Extrusion Operations. Appendix 1. Symbols and Greek Letters. Appendix 2. Conversion Factors. Appendix 3. Properties of Water. Index.

Erscheinungsdatum	23.07.2019
Reihe/Serie	Routledge Revivals
Verlagsort	London
Sprache	englisch
Maße	178 x 254 mm
Gewicht	570 g
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	0-367-25894-3 / 0367258943
ISBN-13	978-0-367-25894-8 / 9780367258948
Zustand	Neuware