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Extrusion Cooking

  • ID: 4844300
  • Book
  • 512 Pages
  • Elsevier Science and Technology
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Extrusion Cooking: Cereal Grains Processing provides a thorough description of extrusion processing. The book addresses basic principles, details various extruder parts and their design principles, and considers raw food materials and their characteristics as they relate to extrusion, their physico-chemical changes in the various raw material components, and the modeling and control of extrusion process, scale aspects, extrusion plant design, food safety in extrusion, new advancements in extrusion, and the future of extrusion. This valuable reference serves as a one-volume reference on extrusion processing for food industry professionals and students.

  • Covers the engineering, chemistry, nutrition and food safety aspects of extrusion cooking
  • Presents both the fundamental and applied aspects of extrusion processing
  • Details the extrusion of whole grain and high-fiber foods
  • Outlines extrusion processing of different ingredients
  • Addresses new technologies that have expanded the extruder capabilities
  • Analyzes new developments in the area of modeling of extrusion processing
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1. Basics of Extrusion Processing 2. Engineering Aspects of Extrusion 3. Extruder Screws and Dies 4. Raw Materials Behaviors in Extrusion Processing I 5. Raw Materials Behaviors in Extrusion Processing II 6. Major Phenomena utilized in the making of Extruded Products 7. Extrusion Cooking of High-Moisture Protein Foods 8. Extrusion Processing of Cereal Grains 9. Instrumentation for Extrusion Processing 10. Extrusion Cooking Modeling, Control and Optimization 11. Scaleup, Experimentation, and Data Evaluation 12. Extrusion Plant Design 13. Color and Flavor Impacts in Extruded Product 14. Nutritional Changes as Impacted by Extrusion Processing 15. Extrusion Cooking in Bioconversions 16. New Extrusion Processing Technologies 17. Extrusion Cooking and Food Safety 18. Future of Extrusion Processing

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Ganjyal, Girish M.
Girish M. Ganjyal, PhD, is Assistant Professor and Extension Food Processing Specialist at Washington State University. He is also adjunct assistant professor at University of Nebraska-Lincoln and Kansas State University. From 2009-2013, Dr. Ganjyal was principal engineer of PepsiCo Advanced Research at PepsiCo where he made significant contributions in extrusion processing and the frying process. He has also served as principal scientist at MCP Ingredients, Inc., where he was awarded scientist of the year in 2006. He obtained his PhD in food and bioprocess engineering from the University of Nebraska-Lincoln in 2004.
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