Extrusion Of Foods  book cover
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1st Edition

Extrusion Of Foods




ISBN 9780367258948
Published August 27, 2019 by CRC Press
220 Pages

 
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Book Description

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.

Table of Contents

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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Author(s)

Biography

Judson M. Harper