Food Extruders

Different extruder dies are available to shape foods with high starch content such as pasta, cereals, snacks and pet food, and to determine their final texture for an optimal product. Tools are also available for co-extruded food products. This is often how you get the light, crispy, crunchy food consumers want with the right encapsulation of ingredients.

Extrusion cooking takes the process to the next level by utilizing the extruders’ precise temperature control and shear energy which is applied by the rotating screws. When passing through the extruder, the food is actually cooked. Due to the changed physical condition of the food, specific denaturation of proteins can occur as well as the rupture of starches resulting in such complex products as meat analogues. Simultaneously the short and controlled residence time in the extruder restricts unwanted decomposition of vitamins, amino acids and enzymes.

After successful development of a new food on a laboratory scale, the wide range of Thermo Scientific co-rotating twin-screw extruders allows easy, fast process scale-up with minimal parameter changes to pilot-scale production or efficient manufacturing at a higher volume.

Thermo Scientific co-rotating twin-screw extruders feature:

• Segmented screws and modular barrels for a versatile process design
• Full-length split-barrel design that enables easy access and fast, thorough cleaning
• A small footprint to save floor space.