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Beschreibung
Seminar paper from the year 2021 in the subject Food Technology, grade: 1,0, University of Applied Sciences Weihenstephan, language: English, abstract: The aim of this work is to provide the fundamentals of extrusion. This includes an in-depth understanding of the structure and composition of plant proteins. Based on this, the production of the raw materials is discussed, as this has a great influence on the final product. In the last step, the difference between high moisture extrusion and low moisture extrusion is explained, as well as the general set-up of an extruder.
Details
| Verlag | GRIN Verlag |
| Ersterscheinung | 23. August 2022 |
| Maße | 21 cm x 14.8 cm x 0.3 cm |
| Gewicht | 51 Gramm |
| Format | Softcover |
| ISBN-13 | 9783346641137 |
| Auflage | 1. Auflage |
| Seiten | 24 |
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