This book presents the theory and methodology used in the design of dies for extruded food and feed products. It is relevant to all types of extruded human foods and animal feeds. In addition to presenting the theory and principles underpinning die design, it uses worked examples to demonstrate the die design process. The author brings decades of industry experience to this book. Dennis Forte is a chemical engineer by training, who has spent his career in extrusion and related processes in areas of human food (breakfast cereals, snacks, pasta, confectionery, texturised vegetable protein), pet foods (dry, semi-moisture, wet texturised) and aquafeeds. He has worked in these areas with both multinational corporations and small manufacturers.

This definitive book provides a comprehensive account of the full range of dies used for extrusion of plastics and elastomers. The distinctive features of the various types of dies are described in detail. Expert advice on the configuration of dies is given, and the possibilities of computer-aided design, as well as its limitations, are demonstrated. Fundamentals and computational procedures are clearly explained so that no special prior knowledge of the subject is required. The mechanical configuration, handling, and maintenance of extrusion dies are described. Calibration procedures for pipes and profiles are also discussed. This book was written for plastics engineers who need daily support in their practical work in industry and science, as well as for students preparing for their professional life. The 4th edition is brought up to date with several important additions, including coverage of multilayer (>15 layer) dies, melt encapsulation, and simulation tools (rheological/thermal CFD simulations).

Die Design for Extrusion of Plastic Tubes and Pipes covers this topic from a uniquely practical perspective. The content draws on the author's over 50 years of experience in the plastics processing industry, most recently as head of the successful extrusion die manufacturing company he established in 1995. His approach is oriented toward solving production problems at the design stage using computer aided techniques for design and simulation of the plastic flow. The book provides a step-by-step guide to extrusion die design, with worked examples to illustrate problem solving. It is shown how important melt flow variables (e.g., pressure drop, shear stress, shear rate, temperature variations, and distribution variations, etc.) of key materials are determined using FEM software. The detailed drawings of complete dies for various applications that are provided constitute a rare and valuable resource. Both mono- and multilayer pipes are covered. Using the proven methods and examples from this book, the reader is well-equipped to understand dies for successful manufacture of tubes and pipes of many types. With the purchase of this book, you also receive a free personal access code to download the eBook.

Extrusion Cooking provides a detailed description of extrusion processing with an in-depth exploration of cereal grains processing. In particular, the book addresses the basic principles of extrusion processing, various extruder parts and their design principles, food ingredients and their characteristics as they relate to extrusion. It also discusses physicochemical changes in the different ingredient components as they are processed in an extruder, modeling and control of extrusion process, scale-up aspects, extrusion plant design, food safety in extrusion, new advancements in extrusion, and a look into the future of extrusion. This valuable text serves as a one-volume reference on extrusion processing for food industry professionals and students. - Covers the engineering, chemistry, nutrition, and food safety aspects of extrusion cooking - Presents both the fundamental and applied aspects of extrusion processing - Details the extrusion of whole-grain, high-fiber, and high-protein foods - Covers both expanded and texturized products - Outlines extrusion processing of different ingredients - Addresses new technologies that have expanded the extruder capabilities - Analyzes new developments in the area of modeling of extrusion processing

Extrusion cooking is a specialist area of food technology because of the complexity of the interactive effects which are inherent in the system. General predictive modelling is very difficult because ingredients are diverse and can vary considerably. Modelling tends to be product specifi- new product development tends to be by experimental designs and good fortune. The emphasis of this book is on the latest and potential applications of twin screw extrusion in food production, specifically co-rotating inter meshing screw extruders. Of course, in order to develop products and maximise the extruder potential in terms of energy, product quality and output, an overall understanding of the material flow mechanism, barrel fill length and rheology is essential. The book aims to give explanations and general guidance with examples of screw design, configuration and operat ing parameters for a variety of product categories. It is also intended to help production operators diagnose the symptoms of particular problems such as temperature control, quality variation, raw material inconsistency, etc. For the product development technologist there is more than one way to make a similar product. For example, equipment manufacturers recom mend difficult methods for producing flaked corn. In addition, their machines may differ from each other in terms of screw design, power/ volume ratio, screw tip/barrel clearance, etc. , making scale-up more prob lematic.

Extrusion is a very popular manufacturing process, especially because of its versatility in terms of materials and shapes. Representing the vast and multifaceted field of extrusion, this book contains write-ups on latest developments from experts in the field. Part (A) on Metal Extrusion contains chapters on spur gear manufacturing, stiff vacuum extrusion, and indirect extrusion for subsurface tubular expansion. Part (B) on Food and Polymer Extrusion includes chapters on extrusion cooking of functional foods, changes in nutritional properties in extrusion of cereals, physicochemical changes of starch in extrusion of corn flour, extruded aquaculture feed, optimal design of polymer extrusion dies, and extrusion cooking technology for food products.

The second edition of Extrusion is designed to aid operators, engineers, and managers in extrusion processing in quickly answering practical day-to-day questions. The first part of the book provides the fundamental principles, for operators and engineers, of polymeric materials extrusion processing in single and twin screw extruders. The next section covers advanced topics including troubleshooting, auxiliary equipment, and coextrusion for operators, engineers, and managers. The final part provides applications case studies in key areas for engineers such as compounding, blown film, extrusion blow molding, coating, foam, and reprocessing. This practical guide to extrusion brings together both equipment and materials processing aspects. It covers basic and advanced topics, for reference and training, in thermoplastics processing in the extruder. Detailed reference data are provided on such important operating conditions as temperatures, start-up procedures, shear rates, pressure drops, and safety. - A practical guide to the selection, design and optimization of extrusion processes and equipment - Designed to improve production efficiency and product quality - Focuses on practical fault analysis and troubleshooting techniques

The design of extrusion forming tools (dies and calibrators) is a difficult task usually performed by the employment of experimental trial-and-error procedures, which can hinder the performance and cost of the tools, may increase the time to market of new extruded products and limit their complexity.This book provides detailed information on the design of extrusion forming tools. It describes the main problems to be faced when designing dies and calibrators, the most relevant polymer properties to be considered in the design process, the specific problems related to several types of conventional extrusion dies, and recent developments on the design of special dies and process modeling. It is an updated and unique book on the subject, where each chapter is prepared by internationally recognized experts. Having in mind its nature, it is expected to become a useful reference book for higher education students (both undergraduate and graduate ones), teachers, researchers and engineers active in the extrusion industry.

Extrusion is the operation of forming and shaping a molten or dough-like material by forcing it through a restriction, or die. It is applied and used in many batch and continuous processes. However, extrusion processing technology relies more on continuous process operations which use screw extruders to handle many process functions such as the transport and compression of particulate components, melting of polymers, mixing of viscous media, heat processing of polymeric and biopolymeric materials, product texturization and shaping, defibering and chemical impregnation of fibrous materials, reactive extrusion, and fractionation of solid-liquid systems. Extrusion processing technology is highly complex, and in-depth descriptions and discussions are required in order to provide a complete understanding and analysis of this area: this book aims to provide readers with these analyses and discussions. Extrusion Processing Technology: Food and Non-Food Biomaterials provides an overview of extrusion processing technology and its established and emerging industrial applications. Potency of process intensification and sustainable processing is also discussed and illustrated. The book aims to span the gap between the principles of extrusion science and the practical knowledge of operational engineers and technicians. The authors bring their research and industrial experience in extrusion processing technology to provide a comprehensive, technical yet readable volume that will appeal to readers from both academic and practical backgrounds. This book is primarily aimed at scientists and engineers engaged in industry, research, and teaching activities related to the extrusion processing of foods (especially cereals, snacks, textured and fibrated proteins, functional ingredients, and instant powders), feeds (especially aquafeeds and petfoods), bioplastics and plastics, biosourced chemicals, paper pulp, and biofuels. It will also be of interest to students of food science, food engineering, and chemical engineering. Also available Formulation Engineering of Foods Edited by J.E. Norton, P.J. Fryer and I.T. Norton ISBN 978-0-470-67290-7 Food and Industrial Bioproducts and Bioprocessing Edited by N.T. Dunford ISBN 978-0-8138-2105-4 Handbook of Food Process Design Edited by J. Ahmed and M.S. Rahman ISBN 978-1-4443-3011-3