1st Edition

Extrusion Of Foods

By Judson M. Harper Copyright 1981
    220 Pages
    by CRC Press

    220 Pages
    by CRC Press

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    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.

    Biography

    Judson M. Harper