Описание: Provides a comprehensive account of the full range of dies used for extrusion of plastics and elastomers. The distinctive features of the various types of dies are described in detail. Expert advice on the configuration of dies is given, and the possibilities of computer-aided design, as well as its limitations, are demonstrated.
This book presents the theory behind extrusion technology, as used for food and feed products, in a way which can be readily applied in practice. It provides good fundamental understanding, but presented in the context of practical application, so that readers can understand how it applies in a real manufacturing situation. This book is relevant to all types of extruded human foods and animal feeds, and all types of equipment used to produce them: single- and twin-screw extruders, and specialised snack food machines. It considers how the equipment and processes operate, and how the process conditions interact with the ingredients used. Understanding the theory behind the process - and how it applies in practice - means that formulations and processes can be designed to be more robust, appropriate equipment can be selected for the required duty, and effective operating procedures and guidelines can be developed - leading to reliable processes and consistent product. The authors bring decades of industry and research experience to this book.
This Second Edition includes a new chapter on the development of optimal screw profiles, as well as other additional material and updates to the text and format.
Автор: Michael A. Repka; Nigel Langley; James DiNunzio Название: Melt Extrusion ISBN: 1493951858 ISBN-13(EAN): 9781493951857 Издательство: Springer Рейтинг: Цена: 18237.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book describes hot melt extrusion for pharmaceutical applications, focusing on the materials used for the preparation of solid dispersions and the fundamentals for preparing such systems using extrusion technology.
Автор: N.D. Frame Название: The Technology of Extrusion Cooking ISBN: 1461358914 ISBN-13(EAN): 9781461358916 Издательство: Springer Рейтинг: Цена: 11398.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Modelling tends to be product specifi- new product development tends to be by experimental designs and good fortune. 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 flow mechanism, barrel fill length and rheology is essential.
Автор: Ganjyal, Girish M. Название: Extrusion Cooking ISBN: 0128153601 ISBN-13(EAN): 9780128153604 Издательство: Elsevier Science Рейтинг: Цена: 35034.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Extrusion Cooking provides a detailed description of extrusion processing with an in-depth exploration of cereal grains processing. In particular, the book addresses the basic principles of extrusion processing, various extruder parts and their design principles, food ingredients and their characteristics as they relate to extrusion. It also discusses physicochemical changes in the different ingredient components as they are processed in an extruder, modeling and control of extrusion process, scale-up aspects, extrusion plant design, food safety in extrusion, new advancements in extrusion, and a look into the future of extrusion. This valuable text serves as a one-volume reference on extrusion processing for food industry professionals and students.
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