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3. Conditions of use
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System analysis
Analysis of the baking-extrusion system requires the most precise possible knowledge of four stations:
physical, thermal and biochemical characteristics of raw materials ;
physical and physico-chemical characteristics of the finished product, including texture ;
independent action variables ;
dependent response variables.
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Characteristics of materials used
Knowledge of the raw materials processed is an essential prerequisite for implementing the operation. This knowledge must cover :
their quantitative and qualitative compositions: flour,...
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Conditions of use
Cooking-extrusion in the food industry. A case study
Bibliography
In Engineering Techniques
- (1) - LORIENT (D.) - Modifications biochimiques des constituants alimentaires, - F 3 400 (1998) traité Agroalimentaire.
Summary works
Manufacturers or dealers
AFREM International SA, manufacturer of single-screw extruders for pasta and wheat products. http://www.afreminternational.com/
Buhler SARL, manufacturer of corotative twin-screw extruders for the following sectors: food, chemicals and plastics, die-casting.
Theses
- - http://www.sudoc.abes.fr
- MAUDRY-DOUX (N.) - Caractérisation de la qualité des produits extrudés à partir de l'analyse de leur émission acoustique - . Équipe recherche « lasers et photoniques industriels » –...
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