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Extrusion processing of food materials has become an increasingly important manufacturing method, and its applications have broadened substantially in the past two decades. From the point of view of transport phenomena, extrusion processing can be thought of as a combination of several processes, including fluid flow, heat and mass transfer, mixing, shearing, particle size reduction, melting, texturizing, caramelisaing, plasticising, shaping, and forming. Depending upon the product, one or many of these processes will take place in an extruder. This book is a compilation or concise report on the research work done by researchers from the Harare Institute of Technology as a contribution on the optimization of extrusion process by determining the effects of feed properties on extrusion failures and implementing a solution.
About the author
Perkins Muredzi, MSc Eng; MIP;PhD, received his MSc Eng Food ProcessingEngineering degree from Krasnodar Institute,Russian Federation in 1991 and a MastersDegree in Intellectual Property from AfricaUniversity, Mutare, Zimbabwe in 2010.Hereceived his PhD from Atlantic InternationalUniversity (USA) in 2012.
