ABSTRACT
This chapter emphasizes various aspects of extruder operational technology. The following is an overview describing the general operations of a food extruder. One additional purpose for the manual data logging by the operator is to emphasize the necessity of checking and maintaining all extrusion variables within specification. Some general statements concerning trouble shooting are given later; most of these will apply, to adjustments which are made to compensate for variations in extrusion operations. Before start-up can occur it is necessary to assemble the extruder and related equipment. Once an extruder is “lined out” and operating at “steady state,” very few minor adjustments should be required. It focuses on control will go beyond those discussions and focuses on control methodology and techniques which have been found useful on food extruders. Feedback or closed loop control is practiced when changes in the control element are made on the basis of an actual measurement of the controlled variable to achieve the desired condition.
