EXTRUSION
Mixing & Forming
Extrusion
Commonly CCPAlso: cold extrusion · twin-screw extrusion · hot extrusion
Forcing a plasticized mass through a die to produce shaped product (pasta, snacks, pet food, plant-protein analogues). Hot extrusion (above ~120°C) is often a kill step.
Typical Hazards
- BBiologicalPathogen survival if barrel temperature inadequate (cold extrusion); biofilm on dies
- CChemicalAllergen carryover; die-lubricant migration
- PPhysicalDie wear fragments, screen fragments
Typical Controls
- Barrel temperature and residence time validated for kill step (hot extrusion)
- Pressure and screw speed within validated range
- Die changeover cleaning
Regulatory Citations
4 cross-references across 2 documents