Biscuit Extruder Machine

Understanding Feedstock Extrusion
Extrusion is accomplished by mechanical and thermal processing to alter and enhance the industrial, physical, and functional properties of feedstocks. First, the feedstock is ground or chopped into small, uniformly sized particles. Inside the extruder, these particles are subjected to heat and shear from the screw. Metabolic interactions occur during denaturation of proteins and during gelatinization of starches.

In addition, heat and pressure can neutralize the feedstock by removing pathogens and inhibiting enzymes. As the feedstock is extruded through the orifice, the temperature drops rapidly, resulting in a rapid change in shape and, in most cases, a dramatic increase in volume. This alteration improves the shelf stability, expansion or digestibility, and texture properties of the extruded product, making it useful in many different industries such as food production, animal feed, and bioplastics.