The result of years of experience by experts in extrusion and expansion technology, "Extruders and Expanders in Pet Food, Aquatic and Livestock Feeds" brings together practical experience and in-depth knowledge of extrusion and expansion cooking technology. This concise reference summarizes basic considerations for the application of extrusion/expansion technology to feed industry processes and focuses on the various types of extruders/expanders available for a growing number of feed applications.

Edited by the well-known Dr Mian Riaz, Head of Extrusion Technology Program at Texas A&M University. The authors have extensive experience in their specialties and range from pioneers to younger members of the industry.

The book follows the Practical Short Course philosophy honed by 25 years of teaching technical processing techniques at Texas A&M University. Nearly 8,000 people have been trained through this program, many of whom hold positions of responsibility and stature in their companies and industry.

Chapters in this book are arranged in a procedural, top-to-bottom basis. First, different designs of extruders (dry, single, twin, universal pellet cooker) and expanders are discussed in detail. Raw materials (with their nutritional qualities), and processing characteristics are discussed in two separate chapters. There are chapters which discuss the pre- and post- extrusion process like grinding, drying and coating. Since more than 80% extrusion systems sold today comes with automation, a chapter is dedicated to operational automation and its benefits. Die design plays an important role in shapes, production, as well as creating floating and sinking characteristics in feed. Once feed is made, shelf life, palatability and microbial control are very important. The last chapter is focused on troubleshooting and extrusion operation.

This book is the result of practical experience in soybean industry and the contributors to this book have years of experience in their field. It serves as a source of information to those involved with the feed industry. For the newcomer, it is a guide for understanding extrusion, the proper selection of the raw ingredients, the operation of extrusion equipment, the processes involved in running an extended operation.

Chapters

1. Introduction to Extrusion
2. Raw Material for Feeds (Aqua, Pet, Swine and Poultry): Focus on Nutrition
3. Formulation and Dietary Ingredients
4. Particle Size Reduction
5. Expander Technology
6. Universal Pellet/Cooker®
7. Dry Extrusion Applications in the Feed Industry
8. Preconditioning of Pet Foods, Aquatic and Livestock Feeds
9. Single Screw Extrusion
10. Twin Screw Extruders
11. Extrusion Die and Knife Principles
12. Density Management and Control
13. Drying and Cooling Extruded Feeds
14. Extrusion Automation: Turning Processing Art into Extrusion Science
15. Optimizing Pet Food, Aquatic and Livestock Feed Quality
16. Continuous Liquid Coating Systems
17. Troubleshooting the Extrusion Process