Fish Products and Byproducts Technology: 6.2. Extruder

6.2. Extruder

6.2. Extruder
A tool used to introduce thermal and mechanical energy to food and feed ingredients, forcing the basic components of the ingredients, such as starch and protein, to undergo chemical and physical changes and form a predetermined shape. Cross sectional view of a extruder is given in figure

Figure: Cross sectional view of a extruder

Last modified: Friday, 13 July 2012, 8:14 AM

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    - Topic 6
      - 6.1. Extrusion
      - 6.2. Extruder
      - 6.3. Extrusion cooking
      - 6.4. Extruded products
      - 6.5. Extrusion processing steps
      - 6.6. Types of extruders
      - 6.6.1. Single screw extruder
      - 6.6.2. Twin screw extruder
      - 6.7. Difference between the single screw and twine...
      - 6.8. Advantages of extrusion cooking
      - Extrusion
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