April 5, 2016
New book on extrusion technology complements training
A new text book on extrusion- called "Food and Feed Extrusion- An Applied Approach to Extrusion Theory"- have been published by its authors, Dennis Forte and Gordon Young.
The book developed over a period of almost twenty years- during which the authors conducted industry short courses first in Australia and New Zealand, then for the last ten years in Thailand, and more recently in Norway.
Like the courses, this book aims to present the theory behind extrusion technology, but in a way which clearly applies in practice.
Understanding the theory behind the process- and how it applies to real manufacturing processes- means that formulations and processes can be designed to be more robust, appropriate equipment can be selected for the required duty, and effective operating procedures and guidelines can be developed- leading to more reliable processes and consistent product.
The book is relevant to all types of extruded human foods and animal feeds, as well as equipment used to produce them: single- and twin-screw extruders, and specialised snack food machines. It considers the operations of equipment and processes, and how the process conditions interact with the ingredients used.
The authors are also presenting an "Aquafeed Extrusion Technology" course in Norway on May 9-11, as well as courses in Thailand and Australia in July and August.