Abstract
Abstract Food extruder design and specifications should be tailored for the intended application. There is a great deal of interaction between feed ingredients, extruder design, and operating conditions. Understanding the material characteristics, rheology, transformation reactions, and interactions within the system design and operating parameters is important for successful extruder design and operation. Understanding extruder design principles in a simplified and practical approach should lead to faster product development, quality improvement and consistency, processing efficiency, and optimum operation. This chapter aims to break down the extrusion process to discrete sections, describe their function and operating parameters, address the process needs and provide a logical and simple approach to the selection and design process. Finally, this chapter describes and recommends a general extruder design and operation for certain food products mostly identified by their viscosity field, as defined by their feed material moisture concentration.
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