Thermo Extrusion Tech
Food and feed extrusion process
info@thermoextrusion.com
Thermo Extrusion Tech provides consultant service for high temperature extrusion processing starch based food and fish feed products with deep domain expertise and process design knowledge to improve the profitability and efficiency of your business. Our unparalleled experience enables us to identify opportunities for improvement and development of innovative solutions for thermo extrusion process. Our process consulting services include:
- Food and fish feed extrusion process improvement
- Energy reduction
- Process monitoring and decision support
- Steady state modeling for extrusion process
Want to learn more or discuss how we can help with your issues? Please, send an email to info@thermoextrusion.com
Working cases for thermo extrusion process
Operation window analysis
In food and fish feed extrusion processing, extruder operation merely depends on experience and "good luck". The frequently changed product recipes and raw materials often make the extruder operation out of control. In Thermo Extrusion Tech, we use a proved new theory (developed in Technical University of Denmark)to quantitatively model and analysis extrusion process and give exact operation suggestions for any difficult recipe processing. Such method has been successfully applied in different food and feed industrial applications.
Cross extruder comparison
In many food and fish feed companies, engineer often has an opportunity to use different extruders to process a product. These extruders can be single- or twin-screw extruders, or different capacities. In general, the extruder selection is an art work and based on experience in extruder mechanical characteristics. Thermo Extrusion Tech provides a quantitative engineering analysis to support such decision making process based on energy consumption and process operation flexibility.
Minimum water usage
The amount of water added in extrusion process is critical for product quality and energy consumption in downstream drying process. Typically, engineer only focuses on the impact of water content on product pellet quality and will not further search for reducing water usage in extruder operation to avoid the risk of losing product pellet quality. Through operation window analysis, we provide a clear operation boundary for extrusion parameters, which quantitatively describe the impact of different water contents on product quality. Engineer can use the information to guide his adjustment for extrusion process. With reduced water usage in extrusion, the energy consumption in downstream drying process can be substantial reduced for a large scale production process.