Food and Feed Extrusion Technology

Author: Dennis Forte
Publisher:
ISBN: 0994543301
Release Date: 2016-03-31
Genre: Technology & Engineering

This book presents the theory behind extrusion technology, as used for food and feed products, in a way which can be readily applied in practice. This book is relevant to all types of extruded human foods and animal feeds, and all types of equipment used to produce them: single- and twin-screw extruders, and specialised snack food machines.

Advances in Heat Transfer

Author:
Publisher: Academic Press
ISBN: 9780128051757
Release Date: 2016-10-25
Genre: Science

Advances in Heat Transfer fills the information gap between regularly scheduled journals and university-level textbooks by providing in-depth review articles that are from a broader scope than in traditional journals or texts. The articles, which serve as a broad review for experts in the field, are also of great interest to non-specialists who need to keep up-to-date on the results of the latest research. This serial is essential reading for all mechanical, chemical, and industrial engineers working in the field of heat transfer, or in graduate schools or industry. Compiles the expert opinions of leaders in the industry Fills the information gap between regularly scheduled journals and university-level textbooks by providing in-depth review articles over a broader scope than in traditional journals or texts Essential reading for all mechanical, chemical, and industrial engineers working in the field of heat transfer, or in graduate schools or industry

Advanced Materials Processing and Manufacturing

Author: Yogesh Jaluria
Publisher: Springer
ISBN: 9783319769837
Release Date: 2018-05-24
Genre: Technology & Engineering

This book focuses on advanced processing of new and emerging materials, and advanced manufacturing systems based on thermal transport and fluid flow. It examines recent areas of considerable growth in new and emerging manufacturing techniques and materials, such as fiber optics, manufacture of electronic components, polymeric and composite materials, alloys, microscale components, and new devices and applications. The book includes analysis, mathematical modeling, numerical simulation and experimental study of processes for prediction, design and optimization. It discusses the link between the characteristics of the final product and the basic transport mechanisms and provides a foundation for the study of a wide range of manufacturing processes. Focuses on new and advanced methods of manufacturing and materials processing with traditional methods described in light of the new approaches; Maximizes reader understanding of the fundamentals of how materials change, what transport processes are involved, and how these can be simulated and optimized - concepts not covered elsewhere; Introduces new materials and applications in manufacturing and summarizes traditional processing methods, such as heat treatment, extrusion, casting, injection molding, and bonding, to show how they have evolved and how they could be used for meeting the challenges that we face today.

The Design of Food Extrusion Dies

Author: Dennis Forte
Publisher:
ISBN: 0994543328
Release Date: 2016-08-31
Genre: Technology & Engineering

This book presents the theory and methodology used in the design of dies for extruded food and feed products. It is relevant to all types of extruded human foods and animal feeds. In addition to presenting the theory and principles underpinning die design, it uses worked examples to demonstrate the die design process. The author brings decades of industry experience to this book. Dennis Forte is a chemical engineer by training, who has spent his career in extrusion and related processes in areas of human food (breakfast cereals, snacks, pasta, confectionery, texturised vegetable protein), pet foods (dry, semi-moisture, wet texturised) and aquafeeds. He has worked in these areas with both multinational corporations and small manufacturers.

Extrusion Cooking Techniques

Author: Leszek Moscicki
Publisher: John Wiley & Sons
ISBN: 9783527634101
Release Date: 2011-01-11
Genre: Technology & Engineering

Offering an engineering perspective and the latest information on the application of this rapidly expanding technique, this practical book covers the technology, engineering, materials and products, as well as economic and ecological aspects. In addition to the theory, it also utilizes case studies that can easily be put into industrial practice. Each step of the process is discussed in terms of sustainability, and all data complies with the EU and FTA environmental regulations. Invaluable reading for food chemists and technologists, process engineers, chemists in industry, agricultural scientists, and chemical engineers. From the Contents: * Engineering Aspects of Extrusion * Raw Materials in the Production of Extrudates * Production of Breakfast Cereals, Snack Pellets, Baby Food and more * Extrusion Technique in Confectionery * Pet Food and Aquafeed * Extrusion-Cooking in Waste Management and Paper Pulp Processing * Thermoplastic Starch * Expanders * Process Automation * Scale-Up of Extrusion-Cooking in Single-Screw Extruders

Plastics Extrusion Technology Handbook

Author: Sidney Levy
Publisher: Industrial Press Inc.
ISBN: 0831111852
Release Date: 1989-01-01
Genre: Technology & Engineering

Offering complete and in-depth data and information on plastics extrusion, this practical handbook presents the technology of the subject rather than the theory. Presents an overview of extrusion technology as applied to the operation of extrusion systems and the design of tooling and equipment for use in the process. Provides basic technical information on the behavior of polymer and plastics materials in the extrusion process. Contains tool descriptions that provide a basis for the analysis of existing product lines as examples for the design of new systems. Includes illustrations of and background material on control systems for the extruder and extrusion process.

Food Process Engineering and Technology

Author: Zeki Berk
Publisher: Academic Press
ISBN: 9780128120545
Release Date: 2018-02-13
Genre: Technology & Engineering

Food Process Engineering and Technology, Third Edition combines scientific depth with practical usefulness, creating a tool for graduate students and practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes and process control and plant hygiene topics. This fully updated edition provides recent research and developments in the area, features sections on elements of food plant design, an introductory section on the elements of classical fluid mechanics, a section on non-thermal processes, and recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail. Provides a strong emphasis on the relationship between engineering and product quality/safety Considers cost and environmental factors Presents a fully updated, adequate review of recent research and developments in the area Includes a new, full chapter on elements of food plant design Covers recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail

Green Technologies in Food Production and Processing

Author: Joyce Boye
Publisher: Springer Science & Business Media
ISBN: 9781461415879
Release Date: 2012-01-11
Genre: Technology & Engineering

This book will review the current status of the agriculture and agri-food sector in regard to green processing and provide strategies that can be used by the sector to enhance the use of environmentally-friendly technologies for production, processing. The book will look at the full spectrum from farm to fork beginning with chapters on life cycle analysis and environmental impact assessment of different agri-food sectors. This will be followed by reviews of current and novel on-farm practices that are more environmentally-friendly, technologies for food processing that reduce chemical and energy use and emissions as well as novel analytical techniques for R&D and QA which reduce solvent, chemical and energy consumption. Technologies for waste treatment, "reducing, reusing, recycling", and better water and energy stewardship will be reviewed. In addition, the last section of the book will attempt to look at technologies and processes that reduce the generation of process-induced toxins (e.g., trans fats, acrylamide, D-amino acids) and will address consumer perceptions about current and emerging technologies available to tackle these processing and environmental issues.

Handbook on Natural Pigments in Food and Beverages

Author: Reinhold Carle
Publisher: Woodhead Publishing
ISBN: 9780081003923
Release Date: 2016-04-20
Genre: Technology & Engineering

Handbook on Natural Pigments: Industrial Applications for Improving Food Colour is unique in its approach to the improvement of food colors. The book is written with industrial applications in mind, with each chapter focusing on a color solution for a specific commodity that will provide food scientists with a one-stop, comprehensive reference on how to improve the color of a particular food product. The first section of the book looks at the legal frameworks which underpin natural food colorings, also investigating the consumer expectations of food color. The second section of the book focuses on specific industrial applications of natural colorants with chapters covering the use of natural colorants in aqueous food products, cereal-based foods, and meat products, amongst many other topics. The various pigments which can be used to effectively color these commodities are presented with information on safety and testing included throughout. The final section in the book looks at recent developments and future perspectives in natural food colorings. There are chapters which cover the health benefits of natural pigments, the use of novel fruits and vegetables in pigments, and stable natural solutions for blue colorings. Presents recent advances in consumer demand and worldwide legislation regarding natural food colorants Discusses the use of natural food colorants for one specific product category per chapter rather than one pigment class per chapter – this makes the book extremely useable for industrialists working in a specific sector Contains a comprehensive array of product-specific coloration approaches, from using pigment-enriched feed additives to the direct addition of color formulations

Design of Extrusion Forming Tools

Author: Olga Carneiro
Publisher: Smithers Rapra
ISBN: 9781847355195
Release Date: 2012-12-19
Genre: Science

The design of extrusion forming tools (dies and calibrators) is a difficult task usually performed by the employment of experimental trial-and-error procedures, which can hinder the performance and cost of the tools, may increase the time to market of new extruded products and limit their complexity.This book provides detailed information on the design of extrusion forming tools. It describes the main problems to be faced when designing dies and calibrators, the most relevant polymer properties to be considered in the design process, the specific problems related to several types of conventional extrusion dies, and recent developments on the design of special dies and process modeling. It is an updated and unique book on the subject, where each chapter is prepared by internationally recognized experts. Having in mind its nature, it is expected to become a useful reference book for higher education students (both undergraduate and graduate ones), teachers, researchers and engineers active in the extrusion industry.

Food Processing Technology

Author: P J Fellows
Publisher: Woodhead Publishing
ISBN: 9780081005231
Release Date: 2016-10-04
Genre: Technology & Engineering

Food Processing Technology: Principles and Practice, Fourth Edition, has been updated and extended to include the many developments that have taken place since the third edition was published. The new edition includes an overview of the component subjects in food science and technology, processing stages, important aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws and food industry regulation), value chains, the global food industry, and over-arching considerations (e.g. environmental issues and sustainability). In addition, there are new chapters on industrial cooking, heat removal, storage, and distribution, along with updates on all the remaining chapters. This updated edition consolidates the position of this foundational book as the best single-volume introduction to food manufacturing technologies available, remaining as the most adopted standard text for many food science and technology courses. Updated edition completely revised with new developments on all the processing stages and aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws, and food industry regulation), and more Introduces a range of processing techniques that are used in food manufacturing Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods Describes post-processing operations, including packaging and distribution logistics Includes extra textbook elements, such as videos and calculations slides, in addition to summaries of key points in each chapter

Microencapsulation in the Food Industry

Author: Anilkumar G. Gaonkar
Publisher: Elsevier
ISBN: 9780124047358
Release Date: 2014-06-30
Genre: Technology & Engineering

Microencapsulation is being used to deliver everything from improved nutrition to unique consumer sensory experiences. It’s rapidly becoming one of the most important opportunities for expanding brand potential. Microencapsulation in the Food Industry: A Practical Implementation Guide is written for those who see the potential benefit of using microencapsulation but need practical insight into using the technology. With coverage of the process technologies, materials, testing, regulatory and even economic insights, this book presents the key considerations for putting microencapsulation to work. Application examples as well as online access to published and issued patents provide information on freedom to operate, building an intellectual property portfolio, and leveraging ability into potential in licensing patents to create produce pipeline. This book bridges the gap between fundamental research and application by combining the knowledge of new and novel processing techniques, materials and selection, regulatory concerns, testing and evaluation of materials, and application-specific uses of microencapsulation. Practical applications based on the authors’ more than 50 years combined industry experience Focuses on application, rather than theory Includes the latest in processes and methodologies Provides multiple "starting point" options to jump-start encapsulation use

Handbook of Food Process Design 2 Volume Set

Author: Jasim Ahmed
Publisher: John Wiley & Sons
ISBN: 9781444398250
Release Date: 2012-02-27
Genre: Technology & Engineering

In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and economics, and is of central importance to the food industry. Process design is the core of food engineering, and is concerned at its root with taking new concepts in food design and developing them through production and eventual consumption. Handbook of Food Process Design is a major new 2-volume work aimed at food engineers and the wider food industry. Comprising 46 original chapters written by a host of leading international food scientists, engineers, academics and systems specialists, the book has been developed to be the most comprehensive guide to food process design ever published. Starting from first principles, the book provides a complete account of food process designs, including heating and cooling, pasteurization, sterilization, refrigeration, drying, crystallization, extrusion, and separation. Mechanical operations including mixing, agitation, size reduction, extraction and leaching processes are fully documented. Novel process designs such as irradiation, high-pressure processing, ultrasound, ohmic heating and pulsed UV-light are also presented. Food packaging processes are considered, and chapters on food quality, safety and commercial imperatives portray the role process design in the broader context of food production and consumption.

Extrusion

Author: Harold F. Giles Jr
Publisher: William Andrew
ISBN: 9781437734829
Release Date: 2013-09-21
Genre: Technology & Engineering

The second edition of Extrusion is designed to aid operators, engineers, and managers in extrusion processing in quickly answering practical day-to-day questions. The first part of the book provides the fundamental principles, for operators and engineers, of polymeric materials extrusion processing in single and twin screw extruders. The next section covers advanced topics including troubleshooting, auxiliary equipment, and coextrusion for operators, engineers, and managers. The final part provides applications case studies in key areas for engineers such as compounding, blown film, extrusion blow molding, coating, foam, and reprocessing. This practical guide to extrusion brings together both equipment and materials processing aspects. It covers basic and advanced topics, for reference and training, in thermoplastics processing in the extruder. Detailed reference data are provided on such important operating conditions as temperatures, start-up procedures, shear rates, pressure drops, and safety. A practical guide to the selection, design and optimization of extrusion processes and equipment Designed to improve production efficiency and product quality Focuses on practical fault analysis and troubleshooting techniques

Encyclopedia of Meat Sciences

Author:
Publisher: Elsevier
ISBN: 9780123847348
Release Date: 2014-07-22
Genre: Technology & Engineering

The Encyclopedia of Meat Sciences, Second Edition, prepared by an international team of experts, is a reference work that covers all important aspects of meat science from stable to table. Its topics range from muscle physiology, biochemistry (including post mortem biochemistry), and processing procedures to the processes of tenderization and flavor development, various processed meat products, animal production, microbiology and food safety, and carcass composition. It also considers animal welfare, animal genetics, genomics, consumer issues, ethnic meat products, nutrition, the history of each species, cooking procedures, human health and nutrition, and waste management. Fully up-to-date, this important reference work provides an invaluable source of information for both researchers and professional food scientists. It appeals to all those wanting a one-stop guide to the meat sciences. More than 200 articles covering all areas of meat sciences Substantially revised and updated since the previous edition was published in 2004 Full color throughout