Brings together practical experience and knowledge of extrusion cooking technology. This 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.
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.
"All the book's chapters are well supplied with references, allowing readers to follow up specific aspects from within the text? a thorough but succinct 223-page reference text, full of 'gems' of information that will be appreciated by those experienced in extrusion; in addition, it would be a worthwhile purchase for anyone contemplating involvement in the extrusion process."-Dr. Robert Sleigh, Principal Research Scientist, Food Science Australia, in Food Australia
