{"product_id":"advances-in-feed-extrusion-technology-von-awuese-c-tsevenda","title":"Advances in Feed Extrusion Technology","description":"\u003cp\u003eFood extrusion can be defined as a process of mixing, homogenizing and shaping low moisture food materials into intermediate or finished products by forcing them through a specially designed die. Extrusion technology provides several different advantages over the traditional methods to the food and feed processing industries. A variety of shapes, texture, color and appearances can be produced with an extruder, which is not easily done using other production methods. Extrusion is a heat treatment which involves HT\/ST principle of extrusion cooking (high temperature\/short time), namely, the process in which material is exposed to high temperature (to 2000 C) for short time (to 2 minutes). Extruders operate at relatively low moisture while cooking food products, so less re-drying is required. An extrusion system includes a live bin or feeder, pre-conditioner, extrusion cooker, and die\/knife assembly and each component are designed to accomplish a specific function in the process of cooking and forming feed products. Parameters that affect the quality of the end product when using extrusion technology are particle size of the ingredients; extruder shaft speed; preconditioning moisture\u003c\/p\u003e\u003cdiv class=\"aw-variant-hidden-subtitle-div\" id=\"aw-variant-subtitle-9783659882180\"\u003e\u003ch3\u003e\u003c\/h3\u003e\u003c\/div\u003e","brand":"Libri","offers":[{"title":"Softcover - 9783659882180","offer_id":39431965769821,"sku":"9783659882180","price":39.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0940\/0622\/files\/b1ec25f6-f5e4-414c-84ac-846378956cff.jpg?v=1775713557","url":"https:\/\/shop.autorenwelt.de\/en\/products\/advances-in-feed-extrusion-technology-von-awuese-c-tsevenda","provider":"Autorenwelt Shop","version":"1.0","type":"link"}