Für statistische Zwecke und um bestmögliche Funktionalität zu bieten, speichert diese Website Cookies auf Ihrem Gerät. Das Speichern von Cookies kann in den Browser-Einstellungen deaktiviert werden. Wenn Sie die Website weiter nutzen, stimmen Sie der Verwendung von Cookies zu.
Cookie akzeptieren![Frame, N. D. (Hrsg.). The Technology of Extrusion Cooking. Springer US, 2012.](https://eichendorff21.de/cdata/Nbo8MO103POlgDNf9jXzwt8wzdQ=/300x0/9781461358916.png)
The Technology of Extrusion Cooking
- Springer US
- 2012
- Taschenbuch
- 268 Seiten
- ISBN 9781461358916
Extrusion cooking is a specialist area of food technology because of the complexity of the interactive effects which are inherent in the system. General predictive modelling is very difficult because ingredients are diverse and can vary considerably. Modelling tends to be product specifi- new product development tends to be by experimental designs and good fortune. The emphasis of this book is on the latest and potential applications of twin screw extrusion in food production, specifically co-rotating inter meshing screw extruders. Of course, in order to develop products and maximise the extruder potential in terms of energy, product quality and output, an overall understanding of the material
Mehr
Weniger
zzgl. Versand
in Kürze