Using Injection in Extrusion: The Thermal Value

  title={Using Injection in Extrusion: The Thermal Value},
  author={Maria Angela Vandelli},
n my previous column (CEREAL FOODS WORLD, July-August, 2006), I discussed the use of steam preconditioners in front of cooking extruders. In this column, I will discuss a related method of adding thermal energy to extruders—steam injection. Although widely practiced, it is not as widely used as steam preconditioners. Unlike preconditioning, virtually nothing has been written about steam injection. The only reference that I am aware of that discusses this in any detail is Robert Miller’s notes… CONTINUE READING

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