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.
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.
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