Extrusion Cooking Techniques Applications Theory and Sustainability 2011.pdf

Moscicki (Ed.)
Edited by Leszek Moscicki
Offering an engineering perspective and the latest information on
the application of this rapidly expanding technique, this practical book
covers the technology, engineering, materials and products, as well
as economic and ecological aspects. In addition to the theory, it also
utilizes case studies that can easily be put into industrial practice.
Each step of the process is discussed in terms of sustainability, and
all plies with the EU and FTA environmental regulations. Extrusion-Cooking
Invaluable reading for food chemists and technologists, process
engineers, chemists in industry, agricultural scientists, and chemical
engineers. Techniques
From the Contents:
l Engineering Aspects of Extrusion
l Raw Materials in the Production of Extrudates Applications, Theory and Sustainability
l Production of Breakfast Cereals, Snack Pellets, Baby Food and more
l Extrusion Technique in Confectionery
l Pet Food and Aquafeed
l Extrusion-Cooking in Waste Management and Paper Pulp Processing
l Thermoplastic Starch
l Expanders
l Process Automation
l Scale-Up of Extrusion-Cooking in Single-Screw Extruders Extrusion-Cooking Techniques
An industrial expert in food and feed sectors and a pioneer
of extrusion cooking, Leszek Moscicki is head of the
Department of Food Process Engineering, Lublin University
of Life Sciences, Poland. pleting his PhD at
Lublin Agricultural University, he continued his research at
Wageningen Agricultural University, herlands.
He has more than 150 scientific publications to his name,
is a national delegate to the International Association of
Cereal Science and Technology, mittee member of the
Polish Academy of Science as well as several other Polish
scientific and professional associations, and has coordinated
several EU projects on HTST processing of vegetable raw
materials.

Edited by
Leszek Moscicki
Extrusion-Cooking
Techniques
Further Read