Extrusion is the process of mixing ingredients
together with a combination of heat and shear
pressure. The amount of shear is dependent on the screw speed, screw flight set up, moisture conditions, and dye configuration. This process is a true mixing
and conversion of components brought via temperature
and pressure creating a very complex and potentially unique finished structure.
Extrusion can be very energy efficient and allows the processing of difficult to handle and viscous materials
in an enclosed self-cleaning environment.
At ERIE, we have the ability to manufacture
continuously and cost effectively with tight control of
feed rates, moisture contents and temperatures on several different twin screw co-rotating type systems.
In addition, flexible downstream equipment gives the food development technologist opportunities to meet certain key attributes or characteristics.
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There are many different uses for extrusion in the food and health industries including ready to eat cereals or snacks, confectionery products, proteinaceous products, and a variety of combination products. |
