Energy-saving Extruder

Extruders can be divided into two categories: single screw and twin screw. Single screw extruders were the first food development equipment used for direct cooking and forming. It is mechanically simpler, cheaper and easier to maintain, but has some operational disadvantages, such as poor mixing, the need to pre-mix ingredients and feed adjustments before processing.
Twin-screw extruders are classified according to the direction of screw rotation (co-rotating) or opposite directions (counter-rotating) and the degree of meshing. Co-rotating twin-screw extruders are the most common extruders in the food and snack industry because of their high efficiency, well-controlled residence time distribution, good self-cleaning mechanism and good processing uniformity.

These extruders are more versatile than single-screw extruders, have more stable operation, a wider range of applications and consistent product quality. In order to obtain products with a variety of desired physicochemical properties, it is necessary to control the extrusion process operation and understand the effects of operating variables such as temperature, screw speed and feed moisture content. In addition, other inherent factors of the extrusion equipment, such as screw profile, die size and shape, and barrel length and diameter, are important geometric characteristics that should be consistent with the characteristics of the desired food product.