Abstract
Extruders come in a wide variety of sizes, shapes and methods of operation. There are hydraulic ram extruders, in which a piston forces dough through a die, roller types, in which two rolls rotate towards each other to force dough through a die, and screw types (both single and twin) in which a rotating screw pumps dough through a die. Extruders are used in food processes because they provide mechanical energy for cooking and melting; by pumping they force dough through a shaped opening, and in some cases they can be used for intense mixing for dispersion and homogenisation of ingredients.
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© 1994 Springer Science+Business Media Dordrecht
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Frame, N.D. (1994). Operational characteristics of the co-rotating twin-screw extruder. In: Frame, N.D. (eds) The Technology of Extrusion Cooking. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2135-8_1
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DOI: https://doi.org/10.1007/978-1-4615-2135-8_1
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4613-5891-6
Online ISBN: 978-1-4615-2135-8
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