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| International Agrophysics |
| publisher: | Institute of Agrophysics
Polish Academy of Sciences
Lublin, Poland |
| ISSN: |
0236-8722 |
vol. 16, nr. 3 (2002)
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Energy aspects in food extrusion-cooking
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Janssen L.P.B.M.1, Mościcki L.2, Mitrus M.2
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1 Chemistry and Chemical Engineering Institute, University of Groningen, Nijenborgh 4, 9747 Groningen, the Netherlands |
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2 Food Process Engineering Department, University of Agriculture, Doświadczalna 44, 20-236 Lublin, Poland |
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vol. 16 (2002), nr. 3,
pp. 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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keywords
extrusion-cooking, energy balance, specific mechanical energy
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