Abstract: In an extruder for processing material to form an extruded product, the extruder including an elongated extruder barrel having a material inlet end and an outlet end remote from the inlet end, and a pair of elongated, axially co-rotatable, flighted extrusion screws within the barrel for moving materials from the inlet end towards and through the outlet end, the barrel is provided with a pair of parallel bores which are formed with spiral grooved surfaces along at least a portion of their lengths. An inlet opening is provided adjacent the inlet end of the barrel such that one of the co-rotating screws of the extruder rotates in a direction outward and downward from the inlet opening and the other screw rotates upward and toward the inlet opening. The bore receiving the upturning screw is provided with a smooth surface region adjacent the opening which prevents material entering the inlet opening from being delivered back into the opening by the upturning screw.

Abstract: A texturized sinking shrimp and fish food is produced in the form of an extrusion cooked, cellular produce which is self-sustaining in ambient temperature water for a period of at least four hours and is made up of a mixture of at least 8 percent marine meal with up to 60% vegetable protein flour. The product is prepared by mixing and then partially cooking the starting materials in a preconditioner and then introducing the precooked mixture into an extruder (preferably of the twin screw variety) for texturization. During extrusion, the protein within the mixture is developed into laminar striations, which ultimately yields a layered, open-celled, high protein product having a specific gravity greater than 1.00 which will not readily decompose in water during consumption by the shrimp and fish.

Abstract: An extruder for processing wood particles, shavings or sawdust is particularly useful for the production of a refined product exhibiting a large number of separated, individual fibers each of a relatively long length as is desirable in the production of a fiber core for a composite particle board. The extrusion apparatus comprises an elongated barrel and a flighted screw rotatable within the barrel, with the final downstream section of the screw being of a configuration to sequentially present three processing zones each having a compression region, a restricted region and a decompression region. The three processing zones of the final screw section cooperate with a compression region and restricted region formed in the final head section to choke the advancement of wood materials through the extruder sufficiently to enable satisfactory processing of the same without the use of a final die or restricted orifice disposed on the outlet of the extruder barrel.

Abstract: A greatly improved twin screw extruder and method are disclosed which significantly reduce extruder wear through provision of separate, complemental, interfitted frustoconical screw and barrel sections adjacent the outlet end of the extruder barrel which create an even, bearing-type support for the rotating screws as material passes through the apparatus. In preferred forms, the screws are intermeshed along the majority of the extruder barrel, but diverge at the region of the final frustoconical screw sections and are received within respective complemental barrel sections; in this fashion the material being processed is split into juxtaposed, non-communicating streams, and thereby evenly flows around and supports the adjacent screw section to lessen the tendency of the screws to separate themselves and come into wearing contact with the surrounding barrel walls. The extruder can be used to process a wide variety of plant-derived materials, but is particularly useful for viscous substances (e.g.

Abstract: A twin screw extruder which significantly reduces extruder wear through provision of separate, complemental, interfitted frustoconical screw and barrel sections adjacent the outlet end of the extruder barrel which create an even, bearing-type support for the rotating screws as material passes through the apparatus. In preferred forms, the screws are intermeshed along the majority of the extruder barrel, but diverge at the region of the final frustoconical screw sections and are received within respective complemental barrel sections; in this fashion the material being processed is split into juxtaposed, non-communicating streams, and thereby evenly flows around and supports the adjacent screw section to lessen the tendency of the screws to separate themselves and come into wearing contact with the surrounding barrel walls. The extruder can be used to process a wide variety of plant-derived materials, but is particularly useful for viscous substances (e.g.

Abstract: Quick cooking rice products are manufactured in a low mechanical shear extrusion process by first pre-cooking a rice and water mixture in a preconditioner and then advancing the mixture along the length of an extruder sequentially presenting a cooking zone, a venting zone, a forming zone, and finally an extrusion die to yield an extruded product. Venting of gaseous products removes a significant amount of moisture from the mixture during the time that the latter passes between the cooking zone and the forming zone, and consequently the moisture content of the mixture within the cooking zone can be increased in order to reduce the total mechanical shear imposed on the mixture during the cooking process. The extruded product, once dried, closely resembles rice grain and readily rehydrates without exhibiting slimy or sticky characteristics, and has an increased tolerance to overcooking.

Abstract: Quick cooking pasta products are extruded in a low temperature process by advancing a partially pre-cooked mixture of pasta flour and water prepared in a preconditioner along the length of a screw extruder through a cooking zone, then through a venting zone and a forming zone, and finally through an extrusion die to yield an extruded product. The mixture has a maximum temperature of 215.degree. F. in the cooking zone in order to substantially eliminate the formation of darkened specks in the final extruded product which would otherwise represent portions of the mixture that are burned during cooking. Limiting the maximum temperature of the mixture in the extruder also greatly enhances the extruded pasta quality by increasing product resistance to overcooking and improving the retention characteristics of the original product integrity.

Abstract: A conditioning device for an extruder includes two juxtaposed, frustocylindrical, intercommunicated chambers, one chamber of which has a greater cross sectional area than the other chamber. A mixing shaft centrally located within the small chamber carries a number of radially extending beaters which rotate at a speed twice that of the rotational speed of paddles mounted on a second mixing shaft located in the large chamber and material introduced into the vessel is passed from side-to-side between the two chambers while being advanced along the length of the vessel. The use of relatively fast moving beaters within a small mixing chamber in combination with relatively slow moving paddles in a larger mixing chamber enables flour-like materials to be properly blended with water with both sufficient agitation and proper retention times within the vessel.

Abstract: An improved, low cost, energy efficient extrusion device and method for processing of cellulose, hemicellulose, and like fiber-bearing materials is described which includes a pretreatment extrusion zone and a reaction extrusion zone separated by a pressure sensitive variable die. The method hereof includes the steps of extruding cellulosic material through the pretreatment zone at an elevated pressure and temperature, passing the material into the reaction zone where it is mixed with an acid and is processed at a lower pressure and temperature than in the pretreatment zone, and extruding the material through a final extrusion die. The surging and blowing usually experienced with extrusion of fibrous material is drastically reduced by the unique construction of the extruder die members. The cellulosic material may be hydrolyzed to simple sugars in accordance with the method and apparatus hereof with a minimum of acid degradation of the extrusion equipment.

Abstract: An improved, low cost, energy efficient extrusion device and method for processing of cellulose- or fiber-bearing materials (e.g., wood chips, crop residues, whole or ground soybeans) is described which includes a transition screw section designed to smooth out material flow through the extruder and allow creation of increased barrel pressure and temperature levels. The transition section includes first and second alternating flights, with the depth of the first flight being less than that of the second flight and preferably gradually increasing until it equals the second flight depth. The overall extruder apparatus also advantageously includes a single flighted inlet screw section and a double flighted compression screw section respectively disposed on opposite sides of the transition section; in addition, the extruder has a pressure responsive adjustable die so that the effective dimensions of the die opening can be varied during the extrusion operation.

Abstract: An improved extruder screw section and barrel assembly is provided which is especially designed for effective extrusion processing of whole or cracked grains or cellulosic materials which can subsequently be converted to alcohol. The overall assembly includes an elongated, tubular head section presenting on the interior thereof at least one relatively sharp cutting edge (preferably in the form of a spiral rib), along with an elongated, axially rotatable screw section disposed within the head section. The screw section is characterized by a series of separate, elongated, circumferentially spaced grooves generally along the length of the section which progressively decrease in depth from one side margin of the grooves to the other, in the direction of screw rotation; thus, the material being processed is, by virtue of screw rotation and the groove configuration, pushed radially outwardly against the cutting edge presented by the surrounding barrel section.

Abstract: Methods and apparatus for high-moisture extrusion of starch-bearing grains is disclosed which yield cooked, gelatinized products suitable for short-time enzymatic conversion to sugars, and particularly those subject to fermentation to alcohol; the high production rates afforded through use of extrusion equipment, and the short conversion time of the resultant products, is particularly advantageous for economical alcohol manufacture, both for alcoholic beverages and for use as fuel. Preferably, whole or cracked starch-bearing grain is presoaked in an excess of water to a substantial moisture level, and the resultant slurry is fed to a specialized extruder. In the extruder the water is at least partially separated and carried from the process, and the grain is highly cooked and gelatinized for subsequent conversion.

Abstract: A commercially feasible, high-output extrusion apparatus and method is provided for producing vegetable protein based meat analogue products characterized by discrete, untwisted, manually separable meat-like layers and at relatively high production rates. The method involves passing hot, moist, pretreated vegetable protein material through an extruder barrel and causing formation of a first choke of the material intermediate the ends of the barrel, subdivision of the material downstream of the first choke point in the presence of steam for thorough cooking and moisturizing of the material, rechoking of the subdivided material adjacent the extrusion end of the barrel, and extrusion of the material as a dense, layered meat analogue product.

Abstract: A commercially feasible, high-output extrusion apparatus and method is provided for producing vegetable protein based meat analogue products characterized by discrete, untwisted, manually separable meat-like layers and at relatively high production rates. The method involves passing hot, moist, pretreated vegetable protein material through an extruder barrel and causing formation of a first choke of the material intermediate the ends of the barrel, subdivision of the material downstream of the first choke point in the presence of steam for thorough cooking and moisturizing of the material, rechoking of the subdivided material adjacent the extrusion end of the barrel, and extrusion of the material as a dense, layered meat analogue product.

Abstract: Apparatus for performing a processing method which preferably includes extruding a vegetable protein-water mixture in a first extrusion cooker under conditions to render the mixture hot and flowable but still substantially unoriented, whereupon the mixture is passed through a second extrusion cooker which is equipped with a hollow tubular spacer on the extrusion end thereof. In this manner the mixture is subjected to further axial and transverse displacement forces in the second extruder barrel in order to adequately work and stretch the protein therein while being subjected primarily to axially directed displacement forces in the elongated die spacer for facilitating the formation of a layered meat-like structure therein prior to extrusion; in addition, conditions of temperature and pressure are controlled so that the resultant product is relatively dense and unexpanded.

Abstract: A dense, uniformly layered, relatively unexpanded extrusion cooked vegetable protein based meat analogue product is provided, which has meat-like texture, mouth-feel and appearance characteristics permitting use of the product as a full substitute for meats such as pork, beef, fish and poultry. In addition, a method and apparatus for making the products hereof is also provided. The product is preferably made up of a mixture of a vegetable protein such as defatted soy flour and moisture which is extrusion processed to present an analogue having a plurality of juxtaposed, manually separable meat-like layers which are substantially untwisted relative to each other and strongly resemble real meat.

Abstract: A dense, uniformly layered, relatively unexpanded extrusion cooked vegetable protein based meat analogue product, which has meat-like texture, mouth-feel and appearance characteristics permitting use of the product as a full substitute for meats such as pork, beef, fish and poultry is made up of a mixture of a vegetable protein such as defatted soy flour and moisture which is extrusion processed to present an analogue having a plurality of juxtaposed, manually separable meat-like layers which are substantially untwisted relative to each other and strongly resemble real meat. The product is prepared by extruding a vegetable protein-water mixture in a first extrusion cooker under conditions to render the mixture hot and flowable but still substantially unoriented, whereupon the mixture is passed through a second extrusion cooker which is equipped with a hollow tubular spacer on the extrusion end thereof.