Extrusion is widely used for the preparation of a variety of foodstuffs including breakfast cereals, snack food and pasta, as well as pet food and animal and aquaculture feed. Extrusion problems solved provides responses to more than 300 frequently asked questions about the process of food extrusion and the techniques and equipment involved, in a practical question-and-answer format.The book is divided into twelve chapters for ease of reference: the opening chapters concentrate on introductory queries and on different components of an extruder system, followed by two chapters that help the reader select the correct type of extruder for a product. Chapters five and six discuss the impact of factors such as protein content and particle size on the extrusion process, while the use of pre-conditioners is discussed in chapter seven. The latter part of the book discusses specific types of extruder and die and knife assemblies, followed by a chapter on issues relating to drying extruded food products. The final chapter offers practical guidelines and rules of thumb for the most common issues relating to food and feed extrusion.Written by two leading experts in the field, Extrusion problems solved is an essential reference source and troubleshooting guide for professionals working in food, pet food and feed extrusion. It will also be a valuable training resource for students of extrusion. - Offers practical guidelines and rules of thumb for the most common food and feed extrusion problems - Chapters concentrate on introductory queries, types of extruder and components of extruder systems, knife assemblies, the use of pre-conditioners and issues in drying extruded food products - Provides responses to more than 300 frequently asked questions about the processes, equipment and techniques of food extrusion in a practical question-and-answer format

This comprehensive book on troubleshooting PVC extrusion contains information on a wide range of topics with the emphasis on compounding, additives and also giving the knowledge about the combination of woody materials with PVC to wood polymer composites (WPC) is gaining more and more attraction in USA and Europe and a wide range of commercial products are already available on the market, but the troubleshooting areas are not covered well.

Why is it important to get to equilibrium and how long does it take? Are there problems running polypropylene profiles on a single screw extruder? Does the job involve compounding color concentrates on a corotating twin screw extruder? This unique reference work is designed to aid operators, engineers, and managers in quickly answering such practical day-to-day questions in extrusion processing. This comprehensive volume is divided into 7 Parts. It contains detailed reference data on such important operating conditions as temperatures, start-up procedures, shear rates, pressure drops, and safety. This reference is a practical guide to extrusion bringing together both the equipment and materials processing aspects. It provides basic and advanced topics about the thermoplastics processing in the extruder, for reference and training. Parts 1 û 3, emphasize the fundamentals, for operators and engineers, of polymeric materials extrusion processing in single and twin screw extruders. Parts 4 û 7 treat advanced topics including troubleshooting, auxiliary equipment, and coextrusion for operators, engineers, and managers. Extensive applications in Part 7 cover such contemporary areas as compounding, blown film, extrusion blow molding, coating, foam, and reprocessing. Each chapter includes review topics.

This review describes the changes in the industry over the last 5 years, concentrating on the screw extrusion process where the extruded product has a constant cross-section. Film and sheet production and pultrusion are not included in this review. Products and applications are reviewed in detail and major advances such as computer control, materials and speed and size issues are also covered. An additional indexed section containing several hundred abstracts from the Rapra Polymer Library database provides useful references for further reading.

Extrusion is the operation of forming and shaping a molten or dough-like material by forcing it through a restriction, or die. It is applied and used in many batch and continuous processes. However, extrusion processing technology relies more on continuous process operations which use screw extruders to handle many process functions such as the transport and compression of particulate components, melting of polymers, mixing of viscous media, heat processing of polymeric and biopolymeric materials, product texturization and shaping, defibering and chemical impregnation of fibrous materials, reactive extrusion, and fractionation of solid-liquid systems. Extrusion processing technology is highly complex, and in-depth descriptions and discussions are required in order to provide a complete understanding and analysis of this area: this book aims to provide readers with these analyses and discussions. Extrusion Processing Technology: Food and Non-Food Biomaterials provides an overview of extrusion processing technology and its established and emerging industrial applications. Potency of process intensification and sustainable processing is also discussed and illustrated. The book aims to span the gap between the principles of extrusion science and the practical knowledge of operational engineers and technicians. The authors bring their research and industrial experience in extrusion processing technology to provide a comprehensive, technical yet readable volume that will appeal to readers from both academic and practical backgrounds. This book is primarily aimed at scientists and engineers engaged in industry, research, and teaching activities related to the extrusion processing of foods (especially cereals, snacks, textured and fibrated proteins, functional ingredients, and instant powders), feeds (especially aquafeeds and petfoods), bioplastics and plastics, biosourced chemicals, paper pulp, and biofuels. It will also be of interest to students of food science, food engineering, and chemical engineering. Also available Formulation Engineering of Foods Edited by J.E. Norton, P.J. Fryer and I.T. Norton ISBN 978-0-470-67290-7 Food and Industrial Bioproducts and Bioprocessing Edited by N.T. Dunford ISBN 978-0-8138-2105-4 Handbook of Food Process Design Edited by J. Ahmed and M.S. Rahman ISBN 978-1-4443-3011-3

This book offers a thorough exploration of ceramic extrusion, guiding readers from foundational principles to advanced applications. Beginning with an elucidation of the essence of extrusion in ceramics, the book navigates through diverse applications and the intricacies of the ideal extruder, providing readers with essential knowledge for effective implementation. Covering the concept of plasticity in ceramics and the strategic integration of additives, the book provides the necessary tools to optimize extrusion processes. Furthermore, it explores the role of simulation in enhancing productivity and performance, lists the design considerations and practical applications of piston extruders, and shows innovative possibilities of additive manufacturing by extrusion. It provides a series of engaging exercises, reinforcing learning and fostering practical application. This second edition builds upon its predecessor, offering expanded coverage and updated content to reflect the latest advancements in the field.