599,99 zł
- Wydawca: John Wiley & Sons
- Kategoria: Nauka i nowe technologie
- Język: angielski
- Rok wydania: 2014
The only up-to-date book on this important technology, Extrusion Processing Technology: Food and Non-Food Biomaterials bridges the gap between the principles of extrusion science and the practical "know how" of operational engineers and technicians. Written by internationally renowned experts with over forty years of experience between them, this valuable reference for food scientists, food engineers, chemical engineers, and students includes coverage of new, greener technologies as well as case studies to illustrate the practical, real-world application of the principles in various settings.
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Liczba stron: 1480
Podobne
CONTENTS
Cover
Title page
Copyright page
Foreword
Acknowledgements
Chapter 1: Generic Extrusion Processes
1.1 A history of extrusion processing technology
1.2 Factors driving the development of extrusion processing technology
1.3 The industrial and economic importance of extrusion processing technology
1.4 Contents and structure of the book
References
Chapter 2: Extrusion Equipment
2.1 Extruders
2.2 Extruder screw-barrel configurations
2.3 Ancillary equipment
References
Chapter 3: Extrusion Engineering
3.1 Thermomechanical processing in screw extruders
3.2 Thermomechanical flow in screw extruders
3.3 Thermomechanical extrusion processing: numerical methods
References
Chapter 4: The Generic Extrusion Process I
4.1 The bio-based polymers and bio-based plastics
4.2 Melting mechanism of polymer materials in screw extruders
4.3 Physical transitions of bio-based polymers
4.4 Flow properties of bio-based polymer melts
4.5 Case studies: emerging applications
References
Chapter 5: The Generic Extrusion Process II
5.1 Reactive extrusion: qualitative description
5.2 Reactive extrusion: chemical reaction engineering approach
5.3 Reactive extrusion applications and processing lines
References
Chapter 6: The Generic Extrusion Process III
6.1 Food extrusion-cooking: qualitative description
6.2 Engineering analysis of process functions
6.3 Examples of industrial applications: food extrusion processing lines
References
Chapter 7: Quality Analysis of Extrusion- Textured Food Products
7.1 Methods of thermomechanical cooking analysis
7.2 Methods of characterizing extrudate texture
7.3 Case study: texture monitoring of directly expanded extrudates
References
Chapter 8: The Generic Extrusion Process IV
8.1 The fourth Generic Extrusion Process: continuous mechanical expression
8.2 Engineering analysis of thermomechanical expression
8.3 Process modeling
8.4 Case studies: examples of industrial applications
References
Chapter 9: The Generic Extrusion Process V
9.1 The new generic extrusion-porosification process
9.2 Engineering discussion of process functions
9.3 Perspectives on industrial applications
References
Chapter 10: Extrusion Technology and Process Intensification
10.1 From sustainable development to process intensification
10.2 Process intensification in extrusion processing technology
10.3 Case studies: exercises
10.4 Conclusion: future trends
References
Supplemental Images
Index
End User License Agreement
List of Tables
Chapter 01
Table 1.1 Extrusion processing technology: synthesis.
Chapter 02
Table 2.1 Die system classification in extrusion processing.
Table 2.2 Standard modular screw elements and kneading blocks for an intermeshing co-rotating twin screw extruder.
Table 2.3 Trends of the mixing effect of kneading blocks in intermeshing co-rotating twin screw extruders.
Table 2.4 Standard modular barrel elements for an intermeshing co-rotating twin screw extruder.
Chapter 03
Table 3.1 Equations of to calculate the constant K for different types of die geometries and for Newtonian and non-Newtonian power law fluids.
Table 3.2 Drag flow and pressure flow coefficients for bilobe kneading disks of a 50.8 mm twin screw extruder.
Table 3.3 Drag flow and pressure flow coefficients for positive conveying screw elements of a 50.8 mm twin screw extruder.
Table 3.4 Technical and economical comparison between single screw and twin screw extrusion.
Chapter 04
Table 4.1 Comparison of reinforcement properties of natural and synthetic fibers.
Table 4.2 Potential bio-based or partially bio-based polyamides.
Table 4.3 Glass transition and melting temperatures of anhydrous bio-based polymers (in native or virgin states).
Table 4.4 Tg values of thermoplastic wheat starch as a function of glycerol content.
Table 4.5 Thermal properties of plasticized PLA.
Table 4.6 Exercise, section 4.5.1: solid bed profile as a function of down-channel distance.
Table 4.7 Process and physical characteristics of biodegradable starch-based loose-fill packaging foams.
Chapter 06
Table 6.1 Food extrusion formulation: classification of typical ingredients.
Table 6.2 Typical starch and protein sources for the major extrusion-textured food products.
Table 6.3 Typical processing conditions for the major extrusion-textured food products.
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