ABSTRACT
Extrusion processing of foods has been practiced extensively for many years. The earliest examples were the forming of pasta products (macaroni, spaghetti, etc.) and the production of pellets for conversion into ready-to-eat cereals in subsequent processing. Both of these processes are simple operations that result in little or no significant structural changes to the molecular components of the material being processed. And both employed the simplest type of extruder: a single screw machine operating at low temperature, nearly isothermal conditions.
