By Medeni Maskan, Aylin Altan
''A clean view of the state of the art Advances in nutrition Extrusion know-how makes a speciality of extruder choice, extrudate improvement, caliber parameters, and troubleshooting within the twenty first century extrusion strategy. particularly, the book:Introduces the background, nomenclature, and dealing rules of extrusion technologyPresents an outline of assorted different types of extruders in addition to elements and elements of an extruder for layout considerationsDiscusses extruder choice and layout, fluid movement challenge with varieties of uncooked fabrics, and warmth move and viscous power dissipation, with merits and barriers for specific casesEmphasizes fresh examine whereas offering an outline of tendencies formerly stated within the literatureCovers the coinjection of foodstuff elements into an extruder die with the target of constructing outlined coloured styles, including inner flavors, and reaching different meals injection functions into cereal-based extruded productsDescribes thermal and nonthermal extrusion of protein productsDiscussing the effect of layout and uncooked fabrics on extruder functionality and dietary worth, this booklet covers present and constructing items from cereal-based snacks to dog food. as well as the standard advantages of warmth processing, extrusion deals the opportunity of enhancing and increasing the useful houses of foodstuff materials. Designed for either the lively and destiny meals scientist, this e-book is a thrilling addition to an artistic and ever-evolving field.''--Provided through publisher.
''Preface consuming and ingesting meals are important conduct of human. through the centuries, assorted sensible innovations and talents have been built through humans all over the global to procedure meals. in recent times extrusion cooking, that is a really good type of processing, has develop into a good proven business know-how, with a few meals and feed functions. it's a hot temperature, couple of minutes technique getting used more and more within the nutrition industries for the advance of recent items corresponding to cereal-based snacks together with nutritional fiber, child meals, pasta items, breakfast cereals, texturized protein nutrition stuffs and changed starch from cereals. as well as the standard advantages of warmth processing, extrusion deals the potential of editing the useful houses of foodstuff parts and/or increasing them. Extrusion cooking as a continual cooking, blending and shaping approach, is a flexible and intensely effective know-how in meals processing. within the extruder, the foodstuff combine is thermomechanically cooked to a extreme temperature (usually within the variety 100ʻC-180ʻC), strain and shear rigidity are generated within the screw-barrel meeting. The cooked soften is then texturized and formed within the die. Extrusion-cooked melts cross from excessive strain to low (atmospheric) strain once they go out the die. This surprising strain drop motives a part of the inner moisture and the vapor strain to flash off forming bubbles within the molten extrudate, leading to the growth of melt.''--Provided through publisher. Read more...
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Extra info for Advances in Food Extrusion Technology
The process is a steady state. The polymer density and thermal conductivity are constant. Convection heat transfer is neglected. Conduction heat transfer is only in a direction normal to the interface. The polymer melt flow is laminar. Inertia and body forces are negligible. There is no slip at the wall. There is no pressure gradient in the melt film. The temperature dependence of the viscosity is neglected. In most of the thermoplastic extruders, the maximum (approximately 80%–90% or more) energy is supplied by the screw through viscous dissipation of mechanical energy (Rauwendaal 1986).
Typically, the food material in these cases also undergoes irreversible physical and chemical changes. The heated melt in most food extrusion cases behave as non-Newtonian pseudoplastic material. Its viscosity decreases with increasing shear rate and temperature. It also decreases by increasing the concentration of water and other viscosity reducing agents. Food extrusion has been divided into two general categories: forming and cooking. For forming applications, low shear extruders are basically used to mix and form the desired product shape with minimum energy input.
For example, the starch granule will undergo a gelatinization/ melting process if a certain temperature range is exceeded. The latter can result in a significant viscosity rise due to the increase in the water absorption capacity of the gelatinized starch. At low water/oil concentration, softening and melting processes of the biopolymers (carbohydrates and proteins) can be achieved by applying adequate energy. This can be in the form of solid friction and viscous heat dissipation of mechanical energy, steam energy, and/or heat transfer through the barrel.
Advances in Food Extrusion Technology by Medeni Maskan, Aylin Altan