"Extrusion of Metals, Polymers and Food Products" ed. by Sayyad Zahid Qamar

Extrusion is a very popular manufacturing process, especially because of its versatility in terms of materials and shapes. Representing the vast and multifaceted field of extrusion, this book contains write-ups on latest developments from experts in the field.

Part (A) on Metal Extrusion contains chapters on spur gear manufacturing, stiff vacuum extrusion, and indirect extrusion for subsurface tubular expansion. Part (B) on Food and Polymer Extrusion includes chapters on extrusion cooking of functional foods, changes in nutritional properties in extrusion of cereals, physicochemical changes of starch in extrusion of corn flour, extruded aquaculture feed, optimal design of polymer extrusion dies, and extrusion cooking technology for food products.

Contents
1 Introductory Chapter: Extrusion - From Gear Manufacturing to Production of Cereals
2 Application of Open-die Warm Extrusion Technique in Spur Gear Manufacturing
3 Stiff Vacuum Extrusion for Agglomeration of Natural and Anthropogenic Materials in Metallurgy
4 Indirect Extrusion: A Multifaceted Approach of Sub-surface Tubular Expansion
5 The Extrusion Cooking Process for the Development of Functional Foods
6 Changes in Nutritional Properties and Bioactive Compounds in Cereals During Extrusion Cooking
7 Physicochemical and Rheological Changes of Starch in Nixtamalization Processes: Extrusion as an Alternative to Produce Corn Flour
8 Extruded Aquaculture Feed: A Review
9 Extrusion Processing of Ultra-High Molecular Weight Polyethylene
10 Design of Polymer Extrusion Dies Using Finite Element Analysis
11 Extrusion Cooking Technology: An Advance Skill for Manufacturing of Extrudate Food Products