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A b s t r a c t. Theoretical and practical energy balance considerations in food extrusion-cooking are presented in the paper. Based on the literature review as well as on own measure-ment results, the baro-thermal treatment of different vegetable raw materials is discussed together with the engineering aspects of the extruders ’ performance as a whole. K e y w o r d s: extrusion-cooking, energy balance, specific mechanical energ

Year: 2016
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