Currently, single screw extruders are more prevalent in the food industry than twin screw extruders, mainly because they have been in use longer. Single screw extruders made their debut in the 1940s, while twin screw extruders were not developed for the food industry until the early 1980s. However, twin screw extruders are rapidly becoming the preferred choice due to their greater versatility.
Twin screw extruders offer several advantages over single screw extruders. They are more adept at handling variations in raw materials that occur year by year and from crop to crop, making them ideal for processing complex formulas with difficult ingredients. Additionally, they provide superior conveying and pumping abilities and better heat transfer. These capabilities make twin screw extruders more efficient and adaptable, which is critical in today's fast-evolving food industry.
In the mid-1970s, there were probably only four suppliers of food extruders, all producing single screw extruders. These machines were primarily used to produce snacks, ready-to-eat breakfast cereals, and textured vegetable proteins. By the late 1990s, the number of food extruder suppliers had increased to at least ten, reflecting the growing demand for these machines and the expanding variety of extruded food products.
Today, the food extrusion industry continues to innovate, driven by consumer demand for diverse and convenient food options. Extrusion technology has advanced significantly, offering improved efficiency, product quality, and versatility. As the food industry evolves, extrusion technology will likely play an increasingly vital role in meeting the challenges of food production and satisfying consumer preferences.
Evolution and Impact of Food Extrusion Technology
