Q # 1. Enlist the extruder type names.

1. Single screw extruders.

Single screw classification based on extent of shear:
i. Cold forming extruders
ii. High-pressure forming extruders
iii. Low-shear cooking extruders
iv. Collet extruders
Single screw classification based on heat generation:
i. Adiabatic extruders
ii. Isothermal extruders
iii. Polytropic extruders
2. Twin-screw extruders.
3. Dry extruders.
4. Interrupted-flight screw extruders.

Q # 2. Write a brief description of your presentation topic.

Topic: Extrusion; importance, types, functions and applications.

1-Importance: Extrusion is a modern HTST cooking operation

of forming and shaping a molten or dough-like material by
forcing it through a restriction, or die.
Extrusion cooking technologies brings denaturation of proteins,
modification of lipids, inactivates enzymes and reduces
microbial contamination. 2- Types: Classification of extruders is
done on the basis of operation (hot extruders and cold extruders)
and construction (single-screw extruders and twin-screw
extruders). 3- Functions: The major funtions of extrusion in food
processing includes protein denaturation, shearing, thermal
cooking, kneading, degassing, expansion, gelatinization,
grinding, homogenization, mixing and agglomeration. 4-
Applications: Extrusion technology is applied in food
processing industry for the production of human consumption
extruded foods, pet foods, value addition of food wastes and by-
products.