Extrusion—Cooking and expansion
| العنوان: | Extrusion—Cooking and expansion |
|---|---|
| المؤلفون: | Aleida J. Sandoval, Guy Della Valle, Laurent Chaunier, Magdalena Kristiawan |
| المساهمون: | WOODHEAD PUBL LTD, Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Universidad Simon Bolivar (USB), Perdon, AA, Schonauer, SL, Poutanen, KS, Perdon, AA, Schonauer, SL, Poutanen, KS |
| المصدر: | Breakfast Cereals and How They Are Made Perdon, AA; Schonauer, SL; Poutanen, KS. Breakfast Cereals and How They Are Made, Elsevier, pp.141-167, 2020, 978-0-12-812044-6; 978-0-12-812043-9. ⟨10.1016/B978-0-12-812043-9.00007-2⟩ Breakfast Cereals and how they are made : raw materials, processing and production WOODHEAD PUBL LTD. Breakfast Cereals and how they are made : raw materials, processing and production, Elsevier, pp.141-167, 2020, 978-0-12-812044-6 ; 978-0-12-812043-9. ⟨10.1016/B978-0-12-812043-9.00007-2⟩ |
| بيانات النشر: | Elsevier, 2020. |
| سنة النشر: | 2020 |
| مصطلحات موضوعية: | Extrusion cooking, Process (engineering), Computer science, Extruder die, Viscosity, 03 medical and health sciences, 0404 agricultural biotechnology, 0302 clinical medicine, food, Material structure, [SDV.IDA]Life Sciences [q-bio]/Food engineering, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Texture, Process engineering, ComputingMilieux_MISCELLANEOUS, business.industry, Recipe, Starch, 04 agricultural and veterinary sciences, Breakfast cereal, 040401 food science, food.food, 030221 ophthalmology & optometry, Cellular structure, Extrusion, Experimental methods, business, Melt, Model |
| الوصف: | International audience; Extrusion has been fully described in detail formerly in various books, which explain well the process and the changes of the material structure, either from biomass or from petrol. In this chapter, we focus on the two main mechanisms—melting and expansion—promoted by extrusion, according to the latest scientific results available. We will also show how the changes of recipe may be tackled, using experimental methods and modeling, especially relevant for the extrusion process, provided the main physical properties of the recipe are known. Finally, this approach is illustrated by specific examples from real application in breakfast cereal manufacturing by extrusion cooking. |
| اللغة: | English |
| ردمك: | 978-0-12-812044-6 978-0-12-812043-9 |
| DOI: | 10.1016/B978-0-12-812043-9.00007-2⟩ |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b038c4cfd5fc7cbaf689d4205af14812 http://hdl.handle.net/20.500.12278/39673 |
| Rights: | OPEN |
| رقم الانضمام: | edsair.doi.dedup.....b038c4cfd5fc7cbaf689d4205af14812 |
| قاعدة البيانات: | OpenAIRE |
| ردمك: | 9780128120446 9780128120439 |
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| DOI: | 10.1016/B978-0-12-812043-9.00007-2⟩ |