Pregled bibliografske jedinice broj: 133849
An Invented Stress-Deformation Analysis of Food Extrudates
An Invented Stress-Deformation Analysis of Food Extrudates // 19th DANUBIA-ADRIA SYMPOSIUM ON EXPERIMENTAL METHODS IN SOLID MECHANICS / Stupnicki, Jacek (ur.).
Varšava: Commitee for Mechanics of the Polish Academy of Sciences, 2002. str. 118-119 (plenarno, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)
CROSBI ID: 133849 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
An Invented Stress-Deformation Analysis of Food Extrudates
Autori
Semenski, Damir ; Drvar, Nenad ; Brnčić, Mladen ; Tripalo, Branko
Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni
Skup
19th DANUBIA-ADRIA SYMPOSIUM ON EXPERIMENTAL METHODS IN SOLID MECHANICS
Mjesto i datum
Polanica-Zdrój, Poljska, 25.09.2002. - 28.09.2002
Vrsta sudjelovanja
Plenarno
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
Extrusion; flips; texture
Sažetak
Extrusion cooking is a modern high-temperature short-time (HTST) processing technology, gaining ground in certain industries for various reasons. The products of extrusion are of major importance in food and feed industry today. Whether the products are made by using the old traditional or new developed methods, this is the type of the food widely known as "breakfast cereals", "snack food" and "RTE"-ready to eat food. However, when they are produced by modern extrusion technology, the type of the extrudate (flips) is produced in very different shapes. This depends on die and the knife at the end of the device. Also, flips are manufactured with wide range of various additives for aroma, taste and smell improvement, due to achieve more quality, taste and trademark value of the product.
Izvorni jezik
Engleski
Znanstvena područja
Biotehnologija
POVEZANOST RADA
Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb
