Extrusion is relatively new technology which, in simplest terms, consists of forcing a granular product through a small aperture by means of the pressure created by a screw revolving at high speed. The mechanical energy produced by the principal motor of the extruder is converted into heat up to 140 degrees celsius by the friction of the material under extrusion against the screw and the internal barrel walls. The combination of heat and churning effect initially turns the heated raw material into a dough-like paste. Extrusion cooking of soyabeans destroys more than 80 % of the antitryptic factors. These substances block the proteolytic enzyms produced by the pancreas and reduce the availability of amino-acids to the animal. Extrusion also decreases the content of other anti-nutritional factors and eliminates the unpleasent “ raw bean” taste characteristics of the uncooked bean. It also rupture the cell walls allowing a better access of digestive juices to the nutrients within the cell structure.

The ALPSAN extruder is built up as follows:

-Stainless steel feeder
-Stainless steel conditioner.
-Extruder screws, specially hardened up to 52 HRc
-Heavy duty steel construction frame