A new edition of Food & Feed Extrusion book is now available. This book was developed over a period of more than twenty years, during which the authors conducted industry short courses in extrusion technology, first in Australia and then internationally. The new second edition contains an additional chapter on “Optimizing Screw Design”, as well as other additions and improvements.

The book aims to present the theory behind extrusion technology, but in a way that clearly applies in practice. Understanding the theory behind the process – and how it applies – 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 reliable processes and consistent product.

This book is relevant to all types of extruded human foods and animal feeds, and all types of equipment used to produce them: single- and twin-screw extruders, and specialized snack food machines. It considers how the equipment and processes operate, and how the process conditions interact with the ingredients.

The book is available in English and Spanish. For more information or to purchase, visit www.fie.com.au/books/.