he extruder is subjected to heat and
shear to optimize the starch conversion according to the quality
profile of the final product. Processing temperatures are precisely
regulated through individual heating and cooling systems in each
section of the extruder barrel. Expansion takes place when the water in the
extruder flashes off as the product is forced through the die.
The product shape is determined by a combination of the die
aperture, expansion and the die cutter.
