Low-cost Extruders

There are many processing methods to produce functional foods and the technology also varies depending on the type of product to be developed. Therefore, there are many types of functional foods such as beverages and semi-solid or solid foods. These can be obtained through processing methods such as thermal processing, drying technology, freezing processes and minimal processing technology. Each method has advantages and technical limitations (in terms of food development) which affect costs and consumer preferences.

Extrusion cooking can be defined as a continuous process in which materials (such as proteins and starches) are plasticized in a cavity or barrel to form a fluid melt under high temperature, pressure and shear stress, so that the material is conveyed and forced to flow through a die of a specific shape.
Extruders consist of basic elements such as barrel, single or twin screws, heating and cooling jackets, dies, pressure recorders, raw material feeders and screw speed and feed rate controllers. Since extrusion cooking can produce different types of food, extruders have become more specialized in food applications.