Energy aspects in food extrusion-cooking
 
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1
Chemistry and Chemical Engineering Institute, University of Groningen, Nijenborgh 4, 9747 Groningen, the Netherlands
2
Food Process Engineering Department, University of Agriculture, Doświadczalna 44, 20-236 Lublin, Poland
Acceptance date: 2002-05-20
 
Int. Agrophys. 2002, 16(3): 191–195
 
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ABSTRACT
Theoretical and practical energy balance considerations in food extrusion-cooking are presented in the paper. Based on the literature review as well as on own measure- ment results, the baro-thermal treatment of different vegetable raw materials is discussed together with the engineering aspects of the extruders� performance as a whole.
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