Thermo Extrusion Tech

What we do?

High temperature thermo extrusion (extrusion cooking) is very efficient in food and fish feed pellet production. However, the operation of thermo extrusion process is a kind of art work and relies on experiences and skills in practical applications because the physical properties of product recipes are always changing with adjusting ingredients and adapting the same ingredient from different sources. Because of agriculture varieties and growth conditions, the same ingredient from different sources can have very different properties.

In Thermo extrusion Tech, we apply a unique modelling method developed in Technical University of Denmark to analysis the relationship of product pellet quality (expansion) and extrusion parameters. Other than any statistic methods, this new method is established from basic physical principle and physical impact of extrusion parameters on product pellet quality. The method has been successfully applied for single- and twin-screw extrusion systems from lab to industrial scale extruders in food and fish feed applications.

The new method provides a guide for engineer to use engineering science method to predict food and fish feed extrusion and build the operation experiences and skills into quantitative modelling.