Product Detail - Extrusion Cooking: Cereal Grains Processing, Second Edition

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Extrusion Cooking: Cereal Grains Processing, Second Edition

Covers the engineering, chemistry, nutrition and food safety aspects of extrusion cooking

Addresses new technologies that have expanded the extruder capabilities

Analyzes new developments in the area of modeling of extrusion processing

If you are a current Cereals & Grains Association member, a 30% discount will be applied during checkout when you use your Cereals & Grains Association Member Discount Code. Sign in to get your code.

This Cereals & Grains Association book has been produced in partnership with Elsevier, one of the world's leading scientific publishers. By clicking this link, you will be directed to Elsevier's online bookstore.

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Edited by Girish M. Ganjyal

The editor, Girish M. Ganjyal, is an assistant professor and Extension Food Processing Specialist at Washington State University. He is also an adjunct assistant professor at University of Nebraska–Lincoln and Kansas State University.

Extrusion Cooking: Cereal Grains Processing, Second Edition, 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 comprehensive book serves as a one-volume reference on extrusion processing for food industry professionals, including R&D professionals, plant managers, extruder operators, and technical salespeople, as well as government employees, such as those in the USDA research labs, and university instructors and students.

The editor, Girish M. Ganjyal, is an assistant professor and Extension Food Processing Specialist at Washington State University. He is also an adjunct assistant professor at University of Nebraska–Lincoln and Kansas State University.

Extrusion Cooking: Cereal Grains Processing, Second Edition

1. Basics of Extrusion Processing

2. Engineering Aspects of Extrusion: Extrusion Processing as a Multiple-Input and Multiple-Output System

3. Extruders Screw, Barrel, and Die Assembly General Design Principles and Operation

4. Raw Material Behaviors in Extrusion Processing I

5. Raw Material Behaviors in Extrusion Processing II

6. Transport Phenomena and Material Changes During Extrusion

7. Extrusion Cooking of High-Moisture Protein Foods

8. Extrusion Processing of Cereal Grains

9. Instrumentation for Extrusion Processing

10. Extrusion Cooking Modelling, Control, and Optimization

11. Scaleup, Experimentation, and Data Evaluation

12. Extrusion Plant Design

13. Impacts of Extrusion Processing on Nutritional Components in Cereals and Legumes: Carbohydrates, Proteins, Lipids, Vitamins, and Minerals

14. Bioconversions in Extrusion Cooking

15. Advances in Auxiliary Technologies for Extrusion Processing

16. Extrusion Cooking and Food Safety

17. Future of Extrusion Processing

Publish Date: 2020
Format: 6” x 9” softcover
ISBN: 978-0-12815-360-4
Pages: 564
Publication Weight: 5 lbs

Edited by Girish M. Ganjyal

Extrusion Cooking: Cereal Grains Processing, Second Edition