Extrusion Laboratory

The Extrusion Laboratory is equipped with a Wenger TX-52 twin-screw extruder for demonstrating the impact of raw materials and processing conditions on the organoleptic, textural, and nutritional characteristics of these foods. The lab also includes post-processing equipment such as a Rosskamp flake mill, enrober, and steam kettle. Computerized data collection and evaluation help optimize the process. The Extrusion Laboratory can produce ready-to-eat breakfast cereals, gluten-free pastas, puffed snacks, breadings, TVP, HMMA, and pet foods.

Extrusion Equipment

• Preconditioner

• Wenger Twin-screw co-rotating extruder

• Multiple pellet or expanded product dies

• Roller mill

• Spray Dynamic’s enrober

• Buhler fluid bed dryer

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