Extrusion Of Foods  book cover
1st Edition

Extrusion Of Foods

ISBN 9780367258979
Published February 27, 2021 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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Judson M. Harper