Extrusion Of Foods

Judson M. Harper (Autor)

Buch | Softcover

220 Seiten

2021
CRC Press (Verlag)
978-0-367-25897-9 (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	29.03.2021
Reihe/Serie	Routledge Revivals
Verlagsort	London
Sprache	englisch
Maße	178 x 254 mm
Gewicht	417 g
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	0-367-25897-8 / 0367258978
ISBN-13	978-0-367-25897-9 / 9780367258979
Zustand	Neuware