Open access peer-reviewed Edited volume

Extrusion of Metals, Polymers, and Food Products

Extrusion is a very popular manufacturing process, especially because of its versatility in terms of materials and shapes. Representing the vast and multifaceted field of extrusion, this book contains write-ups on latest developments from experts in the field. Part (A) on Metal Extrusion contains chapters on spur gear manufacturing, stiff vacuum extrusion, and indirect extrusion for subsurface tubular expansion. Part (B) on Food and Polymer Extrusion includes chapters on extrusion cooking of functional foods, changes in nutritional properties in extrusion of cereals, physicochemical changes of starch in extrusion of corn flour, extruded aquaculture feed, optimal design of polymer extrusion dies, and extrusion cooking technology for food products.

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Extrusion of Metals, Polymers, and Food ProductsEdited by Sayyad Zahid Qamar

Published: February 28th 2018

DOI: 10.5772/65577

ISBN: 978-953-51-3838-9

Print ISBN: 978-953-51-3837-2

Copyright year: 2018

Books open for chapter submissions

1789 Total Chapter Downloads

1 Dimensions Citations

chaptersDownloads

Open access peer-reviewed

1. Introductory Chapter: Extrusion - From Gear Manufacturing to Production of Cereals

By Sayyad Zahid Qamar

159

Open access peer-reviewed

2. Application of Open-die Warm Extrusion Technique in Spur Gear Manufacturing

By Wei Wang and Jun Zhao

155

Open access peer-reviewed

3. Stiff Vacuum Extrusion for Agglomeration of Natural and Anthropogenic Materials in Metallurgy

By Ivan Kurunov and Aitber Bizhanov

135

Open access peer-reviewed

4. Indirect Extrusion: A Multifaceted Approach of Sub-surface Tubular Expansion

By Tasneem Pervez, Sayyad Z. Qamar, Omar S.A. Al-Abri and Rashid Khan

122

Open access peer-reviewed

5. The Extrusion Cooking Process for the Development of Functional Foods

By Martha G. Ruiz-Gutiérrez, Miguel Á. Sánchez-Madrigal and Armando Quintero-Ramos

139

Open access peer-reviewed

6. Changes in Nutritional Properties and Bioactive Compounds in Cereals During Extrusion Cooking

By Cuauhtémoc Reyes Moreno, Perla C. Reyes Fernández, Edith O. Cuevas Rodríguez, Jorge Milán Carrillo and Saraid Mora Rochín

174

Open access peer-reviewed

7. Physicochemical and Rheological Changes of Starch in Nixtamalization Processes: Extrusion as an Alternative to Produce Corn Flour

By Carlos Martín Enríquez Castro, Patricia Isabel Torres-Chávez, Benjamín Ramírez-Wong, Ana Irene Ledezma-Osuna, Armando Quintero-Ramos, Jaime López-Cervantes and María Irene Silvas- García

169

Open access peer-reviewed

8. Extruded Aquaculture Feed: A Review

By Efren Delgado and Damian Reyes-Jaquez

173

Open access peer-reviewed

9. Extrusion Processing of Ultra-High Molecular Weight Polyethylene

By Haichen Zhang and Yong Liang

218

Open access peer-reviewed

10. Design of Polymer Extrusion Dies Using Finite Element Analysis

By G.N. Kouzilos, G.V. Seretis, C.G. Provatidis and D.E. Manolakos

170

Open access peer-reviewed

11. Extrusion Cooking Technology: An Advance Skill for Manufacturing of Extrudate Food Products

By Tiwari Ajita

175

Edited volume and chapters are indexed in

  • Worldcat
  • OpenAIRE
  • Google Scholar
  • AZ ebsco
  • Base
  • CNKI
  • IET Inspec

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