Extrusion and Size Change Processes in the Food Industry: Unit Operations and Processing Equipment in the Food Industry

Extrusion and Size Change Processes in the Food Industry, a volume in the Unit Operations and Processing Equipment in the Food Industry series, details the necessary processing operations and equipment for extruding various food products, including cereal-based items, confectionary, and protein-based foods. The book is divided into three sections: extrusion operations, size reduction processes, and size enlargement techniques, with each presenting fundamental content relating to experimenta...