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The Technology Of Extrusion Cooking
N.D. . Ed(S): Frame
€ 94.31
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Description for The Technology Of Extrusion Cooking
Paperback. Editor(s): Frame, N.D. Num Pages: 253 pages, biography. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 234 x 156 x 14. Weight in Grams: 415.
Extrusion cooking is a specialist area of food technology because of the complexity of the interactive effects which are inherent in the system. General predictive modelling is very difficult because ingredients are diverse and can vary considerably. Modelling tends to be product specifi- new product development tends to be by experimental designs and good fortune. The emphasis of this book is on the latest and potential applications of twin screw extrusion in food production, specifically co-rotating inter meshing screw extruders. Of course, in order to develop products and maximise the extruder potential in terms of energy, product quality and output, ... Read more
Extrusion cooking is a specialist area of food technology because of the complexity of the interactive effects which are inherent in the system. General predictive modelling is very difficult because ingredients are diverse and can vary considerably. Modelling tends to be product specifi- new product development tends to be by experimental designs and good fortune. The emphasis of this book is on the latest and potential applications of twin screw extrusion in food production, specifically co-rotating inter meshing screw extruders. Of course, in order to develop products and maximise the extruder potential in terms of energy, product quality and output, ... Read more
Product Details
Format
Paperback
Publication date
2012
Publisher
Springer-Verlag New York Inc. United States
Number of pages
253
Condition
New
Number of Pages
253
Place of Publication
New York, NY, United States
ISBN
9781461358916
SKU
V9781461358916
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
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