Author Description

During my professional activity, as a researcher in the food extrusionfield, I have served numerous external customers during more than 30 yearsof activity in this area. Precisely to answer, with the main answers, the maindoubts of most of these customers, the idea of publishing this small treaty wasborn, with the intention of clarifying as far as possible, in a simplified way, foryour better understanding. Most of these entrepreneurs have heard about theextrusion process, and they want to produce some type of product, however,when consulting the manufacturer, they find that there is a very large diversity ofequipment available on the market, many of them with high budgets. The questionthen arises of defining which one would be the most appropriate, or even whetherit would be feasible to produce a particular product.On the other hand, a certain agro-industrial producer realizes that he haslarge volumes of by-products resulting from a particular manufacturer and thathe believes it would be interesting to add value through extrusion. Of course,different by-products can be used, however, not all material is able to passthrough the extrusion system, or not everything that is available would be viable.The characteristics of the raw materials to be processed can also directthe type of equipment that must be considered, that is, an extruder can be veryuseful for a certain product and without great effect for other types of materials.This is related to the configuration of the extrusion system.In this sense, the objective of this book is to try to answer, as far aspossible, in a simple way, to the entrepreneur, or to those interested in thetechnique, the main doubts related to extrusion technology. It is hoped that, withthis reading, the reader has understood the different nuances presented, and theways to differentiate the equipment, parameters, and products, since extrusiontechnology is one of the most versatile in the industrial production of food for bothhuman and anima