Extrusion Processing Technology E-Book

Jean-Marie Bouvier

• Herausgeber: John Wiley & Sons
• Kategorie: Fachliteratur
• Sprache: Englisch

Seitenzahl: 1480

Veröffentlichungsjahr: 2014

Beschreibung

Extrusion is the operation of forming and shaping a molten or dough-like material by forcing it through a restriction, or die. It is applied and used in many batch and continuous processes. However, extrusion processing technology relies more on continuous process operations which use screw extruders to handle many process functions such as the transport and compression of particulate components, melting of polymers, mixing of viscous media, heat processing of polymeric and biopolymeric materials, product texturization and shaping, defibering and chemical impregnation of fibrous materials, reactive extrusion, and fractionation of solid-liquid systems. Extrusion processing technology is highly complex, and in-depth descriptions and discussions are required in order to provide a complete understanding and analysis of this area: this book aims to provide readers with these analyses and discussions.

Extrusion Processing Technology: Food and Non-Food Biomaterials provides an overview of extrusion processing technology and its established and emerging industrial applications. Potency of process intensification and sustainable processing is also discussed and illustrated. The book aims to span the gap between the principles of extrusion science and the practical knowledge of operational engineers and technicians. The authors bring their research and industrial experience in extrusion processing technology to provide a comprehensive, technical yet readable volume that will appeal to readers from both academic and practical backgrounds.

This book is primarily aimed at scientists and engineers engaged in industry, research, and teaching activities related to the extrusion processing of foods (especially cereals, snacks, textured and fibrated proteins, functional ingredients, and instant powders), feeds (especially aquafeeds and petfoods), bioplastics and plastics, biosourced chemicals, paper pulp, and biofuels. It will also be of interest to students of food science, food engineering, and chemical engineering.

Also available

Formulation Engineering of Foods
Edited by J.E. Norton, P.J. Fryer and I.T. Norton ISBN 978-0-470-67290-7

Food and Industrial Bioproducts and Bioprocessing
Edited by N.T. Dunford ISBN 978-0-8138-2105-4

Handbook of Food Process Design
Edited by J. Ahmed and M.S. Rahman ISBN 978-1-4443-3011-3

Leseprobe

CONTENTS

Cover

Title page

Copyright page

Foreword

Acknowledgements

Chapter 1: Generic Extrusion Processes

1.1 A history of extrusion processing technology

1.2 Factors driving the development of extrusion processing technology

1.3 The industrial and economic importance of extrusion processing technology

1.4 Contents and structure of the book

References

Chapter 2: Extrusion Equipment

2.1 Extruders

2.2 Extruder screw-barrel configurations

2.3 Ancillary equipment

References

Chapter 3: Extrusion Engineering

3.1 Thermomechanical processing in screw extruders

3.2 Thermomechanical flow in screw extruders

3.3 Thermomechanical extrusion processing: numerical methods

References

Chapter 4: The Generic Extrusion Process I

4.1 The bio-based polymers and bio-based plastics

4.2 Melting mechanism of polymer materials in screw extruders

4.3 Physical transitions of bio-based polymers

4.4 Flow properties of bio-based polymer melts

4.5 Case studies: emerging applications

References

Chapter 5: The Generic Extrusion Process II

5.1 Reactive extrusion: qualitative description

5.2 Reactive extrusion: chemical reaction engineering approach

5.3 Reactive extrusion applications and processing lines

References

Chapter 6: The Generic Extrusion Process III

6.1 Food extrusion-cooking: qualitative description

6.2 Engineering analysis of process functions

6.3 Examples of industrial applications: food extrusion processing lines

References

Chapter 7: Quality Analysis of Extrusion- Textured Food Products

7.1 Methods of thermomechanical cooking analysis

7.2 Methods of characterizing extrudate texture

7.3 Case study: texture monitoring of directly expanded extrudates

References

Chapter 8: The Generic Extrusion Process IV

8.1 The fourth Generic Extrusion Process: continuous mechanical expression

8.2 Engineering analysis of thermomechanical expression

8.3 Process modeling

8.4 Case studies: examples of industrial applications

References

Chapter 9: The Generic Extrusion Process V

9.1 The new generic extrusion-porosification process

9.2 Engineering discussion of process functions

9.3 Perspectives on industrial applications

References

Chapter 10: Extrusion Technology and Process Intensification

10.1 From sustainable development to process intensification

10.2 Process intensification in extrusion processing technology

10.3 Case studies: exercises

10.4 Conclusion: future trends

References

Supplemental Images

Index

End User License Agreement

List of Tables

Chapter 01

Table 1.1 Extrusion processing technology: synthesis.

Chapter 02

Table 2.1 Die system classification in extrusion processing.

Table 2.2 Standard modular screw elements and kneading blocks for an intermeshing co-rotating twin screw extruder.

Table 2.3 Trends of the mixing effect of kneading blocks in intermeshing co-rotating twin screw extruders.

Table 2.4 Standard modular barrel elements for an intermeshing co-rotating twin screw extruder.

Chapter 03

Table 3.1 Equations of to calculate the constant K for different types of die geometries and for Newtonian and non-Newtonian power law fluids.

Table 3.2 Drag flow and pressure flow coefficients for bilobe kneading disks of a 50.8 mm twin screw extruder.

Table 3.3 Drag flow and pressure flow coefficients for positive conveying screw elements of a 50.8 mm twin screw extruder.

Table 3.4 Technical and economical comparison between single screw and twin screw extrusion.

Chapter 04

Table 4.1 Comparison of reinforcement properties of natural and synthetic fibers.

Table 4.2 Potential bio-based or partially bio-based polyamides.

Table 4.3 Glass transition and melting temperatures of anhydrous bio-based polymers (in native or virgin states).

Table 4.4 Tg values of thermoplastic wheat starch as a function of glycerol content.

Table 4.5 Thermal properties of plasticized PLA.

Table 4.6 Exercise, section 4.5.1: solid bed profile as a function of down-channel distance.

Table 4.7 Process and physical characteristics of biodegradable starch-based loose-fill packaging foams.

Chapter 06

Table 6.1 Food extrusion formulation: classification of typical ingredients.

Table 6.2 Typical starch and protein sources for the major extrusion-textured food products.

Table 6.3 Typical processing conditions for the major extrusion-textured food products.