Tara McHugh

Tara McHugh

This month’s column will explore food extrusion. Extrusion is one of the most commonly used food manufacturing processes. Its versatility enables production of a diverse array of food products. This column will review the basic principles and provide an overview of applications. I would like to extend special thanks to my coauthor, Gilles Maller from Clextral, for contributing to the column.

Food extrusion was developed in the 1930s for dry pasta and breakfast cereal pellet production. In t…

Premium Content
You've reached your monthly limit of free articles.
Access Food Technology
Log in Subscribe

About the Author

Tara McHugh, Contributing Editor, Processing column
[email protected]
Tara McHugh

In This Article

  1. Food Processing & Packaging