Books

Food & Feed Extrusion Technology: An Applied Approach to Extrusion Theory

9780994543301-EbookCover_700px.jpg

ISBN 978-0-9945433-0-1

This book developed over a period of almost twenty years – during which the authors conducted industry short courses in extrusion technology – first in Australia, then internationally (for general information on courses see our Training page, or for courses currently planned see Events).

Like the courses, this book aims to present the theory behind extrusion technology, but in a way which clearly applies in practice. Understanding the theory behind the process – and how it applies in real manufacturing processes – means that formulations and processes can be designed to be more robust, appropriate equipment can be selected for the required duty, and effective operating procedures and guidelines can be developed – leading to reliable processes and consistent product.

This book is relevant to all types of extruded human foods and animal feeds, and all types of equipment used to produce them: single- and twin-screw extruders, and specialised snack food machines.  It considers how the equipment and processes operate, and how the process conditions interact with the ingredients used.

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List Price:

Hard Cover:                                            AUD$240 (USD$190)

Hard Cover and Ebook combination:  AUD$335 (USD$262), free shipping

  • Plus shipping charges (and 10% GST for Australian orders)
  • 20% discount, no shipping cost, if purchased when attending one of our extrusion courses (or if ordered in advance with registration).
  • 10% discount purchased online from FiE - order through our online store now.

The Design of Food Extrusion Dies

ISBN 978-0-9945433-2-5

“THE MILLISECONDS AN EXTRUDED PRODUCT SPENDS IN THE DIE CONTROLS THE WHOLE EXTRUSION PROCESS.”

The die is fundamental to the extrusion process. Not only because it must achieve the correct size and shape (though for most extruded products these are important),     but because the pressure developed at the die determines the residence time, mixing, and flow in the extruder screw/barrel – it controls the “cook” achieved. The way in which this pressure is relieved as the product passes through the die assembly determines the expansion characteristics – which affects size, texture, and density. The product interaction with the wall of the die affects surface texture and appearance, and the generation of “fines”.

This book is unique in compiling detailed information on extruder die design, as specifically applied to food and feed products. It not only explains the fundamental principles, but also provides practical advice on the die design process, with worked examples. Separate chapters on design of dies for specialist applications – including co-extrusion and pasta – are included.

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List Price:

Hard Cover:                                          AUD$330 (USD$260)

Hard Cover and Ebook combination: AUD$433 (USD$340), free shipping

  • Plus shipping charges (and 10% GST for Australian orders)
  • 20% discount, no shipping cost, if purchased when attending one of our extrusion courses (or if ordered in advance with registration).
  • 10% discount purchased online from FiE - order through our online store now.