Engineering » Industrial Engineering and Management

Extrusion of Metals, Polymers and Food Products

Edited by Sayyad Zahid Qamar, ISBN 978-953-51-3838-9, Print ISBN 978-953-51-3837-2, 220 pages, Publisher: InTech, Chapters published February 28, 2018 under CC BY 3.0 license
DOI: 10.5772/65577
Edited Volume

Extrusion is a very popular manufacturing process, especially because of its versatility in terms of materials and shapes. Representing the vast and multifaceted field of extrusion, this book contains write-ups on latest developments from experts in the field. Part (A) on Metal Extrusion contains chapters on spur gear manufacturing, stiff vacuum extrusion, and indirect extrusion for subsurface tubular expansion. Part (B) on Food and Polymer Extrusion includes chapters on extrusion cooking of functional foods, changes in nutritional properties in extrusion of cereals, physicochemical changes of starch in extrusion of corn flour, extruded aquaculture feed, optimal design of polymer extrusion dies, and extrusion cooking technology for food products.