2. Definitions and principles
2.1 What are extrusion, coextrusion, bake-extrusion, bake-extrusion-expansion?
Extrusion, from the Latin extrudere meaning "to push out", is a unitary processing operation that consists in forcing a product through a small orifice - the die - under the action of high pressures obtained by means of an Archimedes screw (in the case of the single-screw extruder) or two screws (in the case of the twin-screw extruder). This is a continuous process, enabling the production of a wide variety of products in terms of physical structure, composition and functional properties. Depending on the technique used, the operation may encompass various functions: material transport, mixing, compression, kneading, shearing, chemical/enzymatic reactions, degassing, heating, cooling, baking, sterilization,...
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Definitions and principles
Conditions of use
Bibliography
In Engineering Techniques
- (1) - LORIENT (D.) - Modifications biochimiques des constituants alimentaires, - F 3 400 (1998) traité Agroalimentaire.
Summary works
Manufacturers or dealers
AFREM International SA, manufacturer of single-screw extruders for pasta and wheat products. http://www.afreminternational.com/
Buhler SARL, manufacturer of corotative twin-screw extruders for the following sectors: food, chemicals and plastics, die-casting.
Theses
- - http://www.sudoc.abes.fr
- MAUDRY-DOUX (N.) - Caractérisation de la qualité des produits extrudés à partir de l'analyse de leur émission acoustique - . Équipe recherche « lasers et photoniques industriels » –...
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