This extensive how-to book emphasizes creative ways the extruder is being used in pottery studios. An impressive collection of more than 450 photos and drawings demonstrates the versatility and indispensability of the extruder and shows many ways for artists to improve and expand their work. You'll find numerous tips on selecting, buying, using and making dies for your extruder, as well as valuable inspiration for your work. Author Daryl Baird includes information on the history of the extruder, safety issues, how to set one up, and even issues pertaining to schools. His section on tips and the 9 step-by-step projects provide a great launching point for anyone interested in getting started with the extruder, or even figuring out what to do with the one they already have. The Extruder Book, by Daryl Baird, is an extensive how-to book that emphasizes creative ways the clay extruder is being used in pottery studios. With a foreword by John Glick, The Extruder Book covers, in great detail, all commercially available extruders and associated equipment on the market today, ceramic artists using extruders, and includes a beautiful 96-page full-color gallery exhibit of works created with the extruder.
Co-rotating screws and/or extruders are used in many branches of industry for producing, preparing and/or processing highly viscous materials. They find a wide variety of applications especially in the plastics, rubber and food industries. This book provides basic engineering knowledge regarding twin-screw machines; it lists the most important machine-technical requirements and provides examples based on actual practice. Better understanding of the processes is emphasized as this is a prerequisite for optimizing twin-screw designs and operating them efficiently.
The result of years of experience by experts in extrusion technology, Extruders in Food Applications brings together practical experience and in-depth knowledge of extrusion cooking technology. This concise reference summarizes basic considerations for the application of extrusion technology to food industry processes and focuses on the various types of extruders available for a growing number of food applications.Chapters compare and describe the different types of extruders and their functions, including characteristics, advantages and disadvantages, and applications, providing a wealth of information about dry extruders, interrupted flight extruder-expanders, and single screw and twin screw extruders. The effects of preconditioning on the raw material and of extrusion on the nutrients of products are covered as well. This book is a valuable source for the technical and practical application of extrusion and will be useful for the selection of the proper equipment for this technology.