First Published in 1981, this two-volume set explores the extrusion of foods. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for students of medicine and other practitioners in their respective fields.

chapter Chapter 1|6 pages

Food Extrusion

chapter Chapter 2|14 pages

The Food Extruder

chapter Chapter 3|26 pages

Dough Rheology

chapter Chapter 4|46 pages

Extrusion Models

chapter Chapter 5|14 pages

Residence Time Distribution and Strain

chapter Chapter 6|20 pages

Extrusion Measurements and Experimentation

chapter Chapter 7|38 pages

Extrusion Equipment

chapter Chapter 8|22 pages

Extrusion Operations