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The Design of Food Extrusion Dies

The Design of Food Extrusion Dies - Hardcover

by Dennis Forte
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Availability:In StockContributor:Dennis Forte, Gordon Young (Editor)Publish date:2016-08-31Pages:336
Language:EnglishPublisher:Food Industry EngineeringISBN-13:9780994543325ISBN-10:994543328UPC:9780994543325Book Category:Technology & EngineeringBook Subcategory:Food Science, ManufacturingSize:9.00 x 6.00 x 0.75 inchesWeight:1.3603Product ID:SC1Q9FQZ6H

This book presents the theory and methodology used in the design of dies for extruded food and feed products. It is relevant to all types of extruded human foods and animal feeds. In addition to presenting the theory and principles underpinning die design, it uses worked examples to demonstrate the die design process. The author brings decades of industry experience to this book. Dennis Forte is a chemical engineer by training, who has spent his career in extrusion and related processes in areas of human food (breakfast cereals, snacks, pasta, confectionery, texturised vegetable protein), pet foods (dry, semi-moisture, wet texturised) and aquafeeds. He has worked in these areas with both multinational corporations and small manufacturers.

Language:EnglishPublisher:Food Industry EngineeringISBN-13:9780994543325ISBN-10:994543328UPC:9780994543325Book Category:Technology & EngineeringBook Subcategory:Food Science, ManufacturingSize:9.00 x 6.00 x 0.75 inchesWeight:1.3603Product ID:SC1Q9FQZ6H
Forte, Dennis: - Dennis Forte graduated in chemical engineering and spent ten years with the Mars Corporation in both process and product development roles within the areas of confectionery and pet food extrusion technologies. He moved on to work with The Uncle Toby's Company as the Process Engineering Manager, where he was actively involved in the quantification and optimisation of ready-to-eat breakfast cereal and snack manufacture. He is has been practicing as an independent engineering consultant to the food industry since 2000, providing technical support, design expertise and training to a broad range of manufacturers.Young, Gordon: - Gordon Young has a degree in Agricultural Engineering, with a Master of Engineering Science, and a Graduate Diploma in Business, with over 25 years experience in engineering related to food processing. He held public research positions, before teaching in food technology and engineering at the University of Qld, where he also developed expertise in extrusion technology. In 2000 he moved into technical consulting to the food industry.
Publisher: Food Industry Engineering

Contributor(s)

Dennis Forte, Gordon Young (Editor)

Author

Dennis Forte

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