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Bio-Engineering Properties of Food Dough in Extrusion
Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.orgCitation: 2007 ASAE Annual Meeting 076249.(doi:10.13031/2013.23006)
Authors: Kehinde A Adekola
Keywords: Food extrusion, Food Dough, Bio-Engineering Properties, Technical Review, Asia, Africa
This paper carried out a technical review of studies on food extrusion processes. This included historical development, state of the art of the technology, extruder types and their applications, process parameters, product quality, simulation and modeling of processes within the various sections of the food extrusion. The author is yet to find reported detailed review of food extrusion technology as presented in this paper. This paper can serve as a good reference for researchers and operators in food extrusion technology.(Download PDF) (Export to EndNotes)