Exploring Extrusion

Extrusion as a food process technology is still relatively young, but also mature in the sense that it is well established in a number of areas. Years ago, when Quaker Oats was trying to catch up in ready-to-eat breakfast cereals by using extrusion to replace several traditional unit operations, the company could not find extruders designed for the sanitation requirements of foods. Instead, according to Elwood Caldwell, author of Breakfast Cereals and How They Are Made, 2nd ed. (American Associa…