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A fresh view of the state-of-the-art, Advances in Food Extrusion Technology focuses on extruder selection, extrudate development, quality parameters, and troubleshooting in the 21st century extrusion process. In particular, the book:Introduces the history, nomenclature, and working principles of extrusion technologyPresents an overview of various t
Book Synopsis Advances in Food Extrusion Technology by : Medeni Maskan
Download or read book Advances in Food Extrusion Technology written by Medeni Maskan and published by CRC Press. This book was released on 2016-04-19 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: A fresh view of the state-of-the-art, Advances in Food Extrusion Technology focuses on extruder selection, extrudate development, quality parameters, and troubleshooting in the 21st century extrusion process. In particular, the book:Introduces the history, nomenclature, and working principles of extrusion technologyPresents an overview of various t
Reviews innovative processing techniques and recent developments in food formulation, identification, and utilization of functional ingredients Food Formulation: Novel Ingredients and Processing Techniques is a comprehensive and up-to-date account of novel food ingredients and new processing techniques used in advanced commercial food formulations. This unique volume will help students and industry professionals alike in understanding the current trends, emerging technologies, and their impact on the food formulation techniques. Contributions from leading academic and industrial experts provide readers with informed and relevant insights on using the latest technologies and production processes for new product development and reformulations. The text first describes the basis of a food formulation, including smart protein and starch ingredients, healthy ingredients such as salt and sugar replacers, and interactions within the food components. Emphasizing operational principles, the book reviews state-of-the-art 3D printing technology, encapsulation and a range of emerging technologies including high pressure, pulsed electric field, ultrasound and supercritical fluid extraction. The final chapters discuss recent developments and trends in food formulation, from foods that target allergies and intolerance, to prebiotic and probiotic food formulation designed to improve gut health. A much-needed reference on novel sourcing of food ingredients, processing technologies, and application, this book: Explores new food ingredients as well as impact of processing on ingredient interactions Describes new techniques that improve the flavor and acceptability of functional food ingredients Reviews mathematical tools used for recipe formulation, process control and consumer studies Includes regulations and legislations around tailor-made food products Food Formulation: Novel Ingredients and Processing Techniques is an invaluable resource for students, educators, researchers, food technologists, and professionals, engineers and scientists across the food industry.
Book Synopsis Food Formulation by : Shivani Pathania
Download or read book Food Formulation written by Shivani Pathania and published by John Wiley & Sons. This book was released on 2021-03-15 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt: Reviews innovative processing techniques and recent developments in food formulation, identification, and utilization of functional ingredients Food Formulation: Novel Ingredients and Processing Techniques is a comprehensive and up-to-date account of novel food ingredients and new processing techniques used in advanced commercial food formulations. This unique volume will help students and industry professionals alike in understanding the current trends, emerging technologies, and their impact on the food formulation techniques. Contributions from leading academic and industrial experts provide readers with informed and relevant insights on using the latest technologies and production processes for new product development and reformulations. The text first describes the basis of a food formulation, including smart protein and starch ingredients, healthy ingredients such as salt and sugar replacers, and interactions within the food components. Emphasizing operational principles, the book reviews state-of-the-art 3D printing technology, encapsulation and a range of emerging technologies including high pressure, pulsed electric field, ultrasound and supercritical fluid extraction. The final chapters discuss recent developments and trends in food formulation, from foods that target allergies and intolerance, to prebiotic and probiotic food formulation designed to improve gut health. A much-needed reference on novel sourcing of food ingredients, processing technologies, and application, this book: Explores new food ingredients as well as impact of processing on ingredient interactions Describes new techniques that improve the flavor and acceptability of functional food ingredients Reviews mathematical tools used for recipe formulation, process control and consumer studies Includes regulations and legislations around tailor-made food products Food Formulation: Novel Ingredients and Processing Techniques is an invaluable resource for students, educators, researchers, food technologists, and professionals, engineers and scientists across the food industry.
Extrusion Cooking provides a detailed description of extrusion processing with an in-depth exploration of cereal grains processing. In particular, the book addresses the basic principles of extrusion processing, various extruder parts and their design principles, food ingredients and their characteristics as they relate to extrusion. It also discusses physicochemical changes in the different ingredient components as they are processed in an extruder, modeling and control of extrusion process, scale-up aspects, extrusion plant design, food safety in extrusion, new advancements in extrusion, and a look into the future of extrusion. This valuable text serves as a one-volume reference on extrusion processing for food industry professionals and students. Covers the engineering, chemistry, nutrition, and food safety aspects of extrusion cooking Presents both the fundamental and applied aspects of extrusion processing Details the extrusion of whole-grain, high-fiber, and high-protein foods Covers both expanded and texturized products Outlines extrusion processing of different ingredients Addresses new technologies that have expanded the extruder capabilities Analyzes new developments in the area of modeling of extrusion processing
Book Synopsis Extrusion Cooking by : Girish M. Ganjyal
Download or read book Extrusion Cooking written by Girish M. Ganjyal and published by Elsevier. This book was released on 2020-07-25 with total page 566 pages. Available in PDF, EPUB and Kindle. Book excerpt: Extrusion Cooking provides a detailed description of extrusion processing with an in-depth exploration of cereal grains processing. In particular, the book addresses the basic principles of extrusion processing, various extruder parts and their design principles, food ingredients and their characteristics as they relate to extrusion. It also discusses physicochemical changes in the different ingredient components as they are processed in an extruder, modeling and control of extrusion process, scale-up aspects, extrusion plant design, food safety in extrusion, new advancements in extrusion, and a look into the future of extrusion. This valuable text serves as a one-volume reference on extrusion processing for food industry professionals and students. Covers the engineering, chemistry, nutrition, and food safety aspects of extrusion cooking Presents both the fundamental and applied aspects of extrusion processing Details the extrusion of whole-grain, high-fiber, and high-protein foods Covers both expanded and texturized products Outlines extrusion processing of different ingredients Addresses new technologies that have expanded the extruder capabilities Analyzes new developments in the area of modeling of extrusion processing
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.
Book Synopsis Extruders in Food Applications by : Mian N. Riaz
Download or read book Extruders in Food Applications written by Mian N. Riaz and published by CRC Press. This book was released on 2000-02-01 with total page 241 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
This book melds recent advances in the simulation of transport phenomena during single- and twin-screw extrusion with chemistry pertaining to food material transformation during extrusion. Forty-four chapters in five parts cover transport phenomena during extrusion, rheological properties of cereals
Book Synopsis Food Extrusion Science and Technology by : Jozef L. Kokini
Download or read book Food Extrusion Science and Technology written by Jozef L. Kokini and published by CRC Press. This book was released on 1991-10-31 with total page 768 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book melds recent advances in the simulation of transport phenomena during single- and twin-screw extrusion with chemistry pertaining to food material transformation during extrusion. Forty-four chapters in five parts cover transport phenomena during extrusion, rheological properties of cereals
This is the second publication stemming from the International Congress on Engineering in Food, the first being Food Engineering Interfaces, based on the last ICEF10. The theme of ICEF 11, held in Athens, Greece in May 2011, is “Food Process Engineering in a Changing World.” The conference explored the ways food engineering contributes to the solutions of vital problems in a world of increasing population and complexity that is under the severe constraints of limited resources of raw materials, energy, and environment. The book, comprised of 32 chapters, features an interdisciplinary focus, including food materials science, engineering properties of foods, advances in food process technology, novel food processes, functional foods, food waste engineering, food process design and economics, modeling food safety and quality, and innovation management.
Book Synopsis Advances in Food Process Engineering Research and Applications by : Stavros Yanniotis
Download or read book Advances in Food Process Engineering Research and Applications written by Stavros Yanniotis and published by Springer Science & Business Media. This book was released on 2013-10-21 with total page 662 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the second publication stemming from the International Congress on Engineering in Food, the first being Food Engineering Interfaces, based on the last ICEF10. The theme of ICEF 11, held in Athens, Greece in May 2011, is “Food Process Engineering in a Changing World.” The conference explored the ways food engineering contributes to the solutions of vital problems in a world of increasing population and complexity that is under the severe constraints of limited resources of raw materials, energy, and environment. The book, comprised of 32 chapters, features an interdisciplinary focus, including food materials science, engineering properties of foods, advances in food process technology, novel food processes, functional foods, food waste engineering, food process design and economics, modeling food safety and quality, and innovation management.
Extrusion is the operation of forming and shaping a molten or dough-like material by forcing it through a restriction, or die. It is applied and used in many batch and continuous processes. However, extrusion processing technology relies more on continuous process operations which use screw extruders to handle many process functions such as the transport and compression of particulate components, melting of polymers, mixing of viscous media, heat processing of polymeric and biopolymeric materials, product texturization and shaping, defibering and chemical impregnation of fibrous materials, reactive extrusion, and fractionation of solid-liquid systems. Extrusion processing technology is highly complex, and in-depth descriptions and discussions are required in order to provide a complete understanding and analysis of this area: this book aims to provide readers with these analyses and discussions. Extrusion Processing Technology: Food and Non-Food Biomaterials provides an overview of extrusion processing technology and its established and emerging industrial applications. Potency of process intensification and sustainable processing is also discussed and illustrated. The book aims to span the gap between the principles of extrusion science and the practical knowledge of operational engineers and technicians. The authors bring their research and industrial experience in extrusion processing technology to provide a comprehensive, technical yet readable volume that will appeal to readers from both academic and practical backgrounds. This book is primarily aimed at scientists and engineers engaged in industry, research, and teaching activities related to the extrusion processing of foods (especially cereals, snacks, textured and fibrated proteins, functional ingredients, and instant powders), feeds (especially aquafeeds and petfoods), bioplastics and plastics, biosourced chemicals, paper pulp, and biofuels. It will also be of interest to students of food science, food engineering, and chemical engineering. Also available Formulation Engineering of Foods Edited by J.E. Norton, P.J. Fryer and I.T. Norton ISBN 978-0-470-67290-7 Food and Industrial Bioproducts and Bioprocessing Edited by N.T. Dunford ISBN 978-0-8138-2105-4 Handbook of Food Process Design Edited by J. Ahmed and M.S. Rahman ISBN 978-1-4443-3011-3
Book Synopsis Extrusion Processing Technology by : Jean-Marie Bouvier
Download or read book Extrusion Processing Technology written by Jean-Marie Bouvier and published by John Wiley & Sons. This book was released on 2014-06-23 with total page 536 pages. Available in PDF, EPUB and Kindle. Book excerpt: Extrusion is the operation of forming and shaping a molten or dough-like material by forcing it through a restriction, or die. It is applied and used in many batch and continuous processes. However, extrusion processing technology relies more on continuous process operations which use screw extruders to handle many process functions such as the transport and compression of particulate components, melting of polymers, mixing of viscous media, heat processing of polymeric and biopolymeric materials, product texturization and shaping, defibering and chemical impregnation of fibrous materials, reactive extrusion, and fractionation of solid-liquid systems. Extrusion processing technology is highly complex, and in-depth descriptions and discussions are required in order to provide a complete understanding and analysis of this area: this book aims to provide readers with these analyses and discussions. Extrusion Processing Technology: Food and Non-Food Biomaterials provides an overview of extrusion processing technology and its established and emerging industrial applications. Potency of process intensification and sustainable processing is also discussed and illustrated. The book aims to span the gap between the principles of extrusion science and the practical knowledge of operational engineers and technicians. The authors bring their research and industrial experience in extrusion processing technology to provide a comprehensive, technical yet readable volume that will appeal to readers from both academic and practical backgrounds. This book is primarily aimed at scientists and engineers engaged in industry, research, and teaching activities related to the extrusion processing of foods (especially cereals, snacks, textured and fibrated proteins, functional ingredients, and instant powders), feeds (especially aquafeeds and petfoods), bioplastics and plastics, biosourced chemicals, paper pulp, and biofuels. It will also be of interest to students of food science, food engineering, and chemical engineering. Also available Formulation Engineering of Foods Edited by J.E. Norton, P.J. Fryer and I.T. Norton ISBN 978-0-470-67290-7 Food and Industrial Bioproducts and Bioprocessing Edited by N.T. Dunford ISBN 978-0-8138-2105-4 Handbook of Food Process Design Edited by J. Ahmed and M.S. Rahman ISBN 978-1-4443-3011-3
Developments of aquaculture and animal feeds and extrusion technology. quality of fish meal, dietary ingredints, nutrients requirements of fish and crustaceans. Use of extruded feed in fish food. Nutrition and feeding of red drum and hybrid striped bass. Biotechnology and bioremedation practices in aquaculture. Advances inf food extrusion technology.
Book Synopsis Advances in Extrusion Technology by : Yoon Kil Chang
Download or read book Advances in Extrusion Technology written by Yoon Kil Chang and published by . This book was released on 1999 with total page 456 pages. Available in PDF, EPUB and Kindle. Book excerpt: Developments of aquaculture and animal feeds and extrusion technology. quality of fish meal, dietary ingredints, nutrients requirements of fish and crustaceans. Use of extruded feed in fish food. Nutrition and feeding of red drum and hybrid striped bass. Biotechnology and bioremedation practices in aquaculture. Advances inf food extrusion technology.
Hot-melt extrusion (HME) - melting a substance and forcing it through an orifice under controlled conditions to form a new material - is an emerging processing technology in the pharmaceutical industry for the preparation of various dosage forms and drug delivery systems, for example granules and sustained release tablets. Hot-Melt Extrusion: Pharmaceutical Applications covers the main instrumentation, operation principles and theoretical background of HME. It then focuses on HME drug delivery systems, dosage forms and clinical studies (including pharmacokinetics and bioavailability) of HME products. Finally, the book includes some recent and novel HME applications, scale -up considerations and regulatory issues. Topics covered include: principles and die design of single screw extrusion twin screw extrusion techniques and practices in the laboratory and on production scale HME developments for the pharmaceutical industry solubility parameters for prediction of drug/polymer miscibility in HME formulations the influence of plasticizers in HME applications of polymethacrylate polymers in HME HME of ethylcellulose, hypromellose, and polyethylene oxide bioadhesion properties of polymeric films produced by HME taste masking using HME clinical studies, bioavailability and pharmacokinetics of HME products injection moulding and HME processing for pharmaceutical materials laminar dispersive & distributive mixing with dissolution and applications to HME technological considerations related to scale-up of HME processes devices and implant systems by HME an FDA perspective on HME product and process understanding improved process understanding and control of an HME process with near-infrared spectroscopy Hot-Melt Extrusion: Pharmaceutical Applications is an essential multidisciplinary guide to the emerging pharmaceutical uses of this processing technology for researchers in academia and industry working in drug formulation and delivery, pharmaceutical engineering and processing, and polymers and materials science. This is the first book from our brand new series Advances in Pharmaceutical Technology. Find out more about the series here.
Book Synopsis Hot-Melt Extrusion by : Dennis Douroumis
Download or read book Hot-Melt Extrusion written by Dennis Douroumis and published by John Wiley & Sons. This book was released on 2012-04-24 with total page 404 pages. Available in PDF, EPUB and Kindle. Book excerpt: Hot-melt extrusion (HME) - melting a substance and forcing it through an orifice under controlled conditions to form a new material - is an emerging processing technology in the pharmaceutical industry for the preparation of various dosage forms and drug delivery systems, for example granules and sustained release tablets. Hot-Melt Extrusion: Pharmaceutical Applications covers the main instrumentation, operation principles and theoretical background of HME. It then focuses on HME drug delivery systems, dosage forms and clinical studies (including pharmacokinetics and bioavailability) of HME products. Finally, the book includes some recent and novel HME applications, scale -up considerations and regulatory issues. Topics covered include: principles and die design of single screw extrusion twin screw extrusion techniques and practices in the laboratory and on production scale HME developments for the pharmaceutical industry solubility parameters for prediction of drug/polymer miscibility in HME formulations the influence of plasticizers in HME applications of polymethacrylate polymers in HME HME of ethylcellulose, hypromellose, and polyethylene oxide bioadhesion properties of polymeric films produced by HME taste masking using HME clinical studies, bioavailability and pharmacokinetics of HME products injection moulding and HME processing for pharmaceutical materials laminar dispersive & distributive mixing with dissolution and applications to HME technological considerations related to scale-up of HME processes devices and implant systems by HME an FDA perspective on HME product and process understanding improved process understanding and control of an HME process with near-infrared spectroscopy Hot-Melt Extrusion: Pharmaceutical Applications is an essential multidisciplinary guide to the emerging pharmaceutical uses of this processing technology for researchers in academia and industry working in drug formulation and delivery, pharmaceutical engineering and processing, and polymers and materials science. This is the first book from our brand new series Advances in Pharmaceutical Technology. Find out more about the series here.
The new volume looks at some important emerging food processing technologies in light of the demand for functional food products and high-value and nutritionally rich products. Technologies for Value Addition in Food Products and Processes covers a selection of important recent developments in food processing that work to enrich or maintain nutritional value of food products, including such applications as non-thermal plasma, refractance window drying, extrusion, enzyme immobilization, and dry fractionation. Dry fractionation, in particular, has emerged as a sustainable alternative to wet processes in last three decades for producing protein concentrates from legumes. Several chapters on fish processing cover both traditional knowledge and advances in fish processing technologies. A chapter on bioethanol production discusses the past and present status of the industry, focusing on economic feasibility and environmental viability. A chapter also discusses traditional fermentation process and nutritional aspects of ethnic foods followed by the Rabha-Hasong, Mishing and Karbi communities of Assam, India. With the contribution from experts in their respective fields, this volume provides new information on novel food processing technologies.
Book Synopsis Technologies for Value Addition in Food Products and Processes by : Sankar Chandra Deka
Download or read book Technologies for Value Addition in Food Products and Processes written by Sankar Chandra Deka and published by CRC Press. This book was released on 2019-10-28 with total page 413 pages. Available in PDF, EPUB and Kindle. Book excerpt: The new volume looks at some important emerging food processing technologies in light of the demand for functional food products and high-value and nutritionally rich products. Technologies for Value Addition in Food Products and Processes covers a selection of important recent developments in food processing that work to enrich or maintain nutritional value of food products, including such applications as non-thermal plasma, refractance window drying, extrusion, enzyme immobilization, and dry fractionation. Dry fractionation, in particular, has emerged as a sustainable alternative to wet processes in last three decades for producing protein concentrates from legumes. Several chapters on fish processing cover both traditional knowledge and advances in fish processing technologies. A chapter on bioethanol production discusses the past and present status of the industry, focusing on economic feasibility and environmental viability. A chapter also discusses traditional fermentation process and nutritional aspects of ethnic foods followed by the Rabha-Hasong, Mishing and Karbi communities of Assam, India. With the contribution from experts in their respective fields, this volume provides new information on novel food processing technologies.
