This book presents the theory and methodology used in the design of dies for extruded food and feed products. It is relevant to all types of extruded human foods and animal feeds. In addition to presenting the theory and principles underpinning die design, it uses worked examples to demonstrate the die design process. The author brings decades of industry experience to this book. Dennis Forte is a chemical engineer by training, who has spent his career in extrusion and related processes in areas of human food (breakfast cereals, snacks, pasta, confectionery, texturised vegetable protein), pet foods (dry, semi-moisture, wet texturised) and aquafeeds. He has worked in these areas with both multinational corporations and small manufacturers.
Tabella dei contenuti
Preface
1. Introduction
2. Basic Principles of Extrusion Cooking
3. The Role of Rheology in Extrusion Processing
4. Understanding Visco-Elastic Behaviour
5. Die Design and Extruder Operating Curves
6. The Die Entrance Effect
7. Evaluation of Extruded Product Curvature
8. Product Expansion during Extrusion Processing
9. The Design and Operational Characteristics of Primary Dies
10. The General Extrusion Die Design Procedure
11. The Design and Performance of Pasta Dies
12. Die Plate Wear and Its Influence on Product Quality
13. Mechanical Considerations in Die Design
14. Extruder Cutter Assemblies and Knife Design
15. Post-Die Forming Operations
16. Design of Dies for Specialty Applications
17. Obtaining Rheological Data from Extruders
18. Use of Dimensional Analysis in the Design and Evaluation of Extrusion Dies
Appendix 1 – The Golden Rules of Die Design – Conductance Calculations for Multiple Die Assemblies
Appendix 2 – The Four Golden Rules of Extrusion Technology
Appendix 3 – Recommendations for the Manufacture of Extrusion Dies
Appendix 4 – Conductance Equations
Appendix 5 – Miscellaneous Data for Die Design
Appendix 6 – Worked Solutions for the Tutorials
Nomenclature and Symbols
Technical References
Index
Circa l’autore
Dennis Forte graduated in chemical engineering and spent ten years with the Mars Corporation in both process and product development roles within the areas of confectionery and pet food extrusion technologies. He moved on to work with The Uncle Toby’s Company as the Process Engineering Manager, where he was actively involved in the quantification and optimisation of ready-to-eat breakfast cereal and snack manufacture. He is has been practicing as an independent engineering consultant to the food industry since 2000, providing technical support, design expertise and training to a broad range of manufacturers.
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