Extrusion

Thermal Processing

Background:

Thermal processing, particularly extrusion, is a pivotal technique in food science known for transforming raw materials into structured food products. However, current high-moisture extrusion products face significant challenges. They are costly due to expensive raw material selection and limited availability. Moreover, these products are difficult to manufacture under challenging processing conditions and are often restricted in their raw material options and final applications, such as storage temperature requirements and sensory properties.

Objectives:

• Rethink and optimize the extrusion process to expand processing capabilities across a wider range of raw materials.
• Innovate and implement hardware modifications to extrusion equipment to enhance versatility and adaptability.