Extrusion Of Foods
Author:   Judson M. Harper
Publisher:   Taylor & Francis Ltd
Volume:   1
ISBN:  

9780367258979


Pages:   220
Publication Date:   27 February 2021
Format:   Paperback
Availability:   In Print   Availability explained
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Extrusion Of Foods


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Overview

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.

Full Product Details

Author:   Judson M. Harper
Publisher:   Taylor & Francis Ltd
Imprint:   CRC Press
Volume:   1
Weight:   0.417kg
ISBN:  

9780367258979


ISBN 10:   0367258978
Pages:   220
Publication Date:   27 February 2021
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

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

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