A PROC-X MANUFACTURING GROUP BRAND john.paul@procxinc.com
Extruder cutaway showing feeding, compression and metering zones
Extrusion Technologies

Every Platform. One Partner.

Fuxion engineers the full spectrum of extrusion technology — and recommends the right platform for your product, not the one machine we happen to sell.

The Fundamentals

What is extrusion?

Extrusion is a continuous process in which raw material is fed into a barrel containing one or more rotating screws. These screws convey the material forward while applying mechanical energy, pressure, shear, heat, and residence time.

Depending on the product, extrusion can cook starches, denature proteins, melt polymers, disperse additives, align fibers, form textures, remove moisture, increase density, create porosity, sterilize ingredients, or initiate chemical reactions. A properly engineered extruder replaces multiple pieces of equipment — performing mixing, kneading, cooking, forming, reacting, venting, compression, thermal processing, and shaping in a single controlled process.

Inside the extruder — raw material to die
Multiple Process Steps — One Continuous Solution
Feeding Zone

Material is conveyed from the hopper into the barrel.

Compression Zone

Material is compacted. Pressure and shear increase.

Metering Zone

Material is homogenized under pressure and prepared for the die.

Die & Forming

Material is forced through the die to create the desired shape and structure.

Controlled Energy Transfer

The five key forces of extrusion

The way these forces interact determines the final product. Fuxion engineers each one — deliberately.

Mechanical Shear

Breaks down particles, distributes liquids, melts polymers, aligns proteins, and creates new textures.

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Thermal Energy

Barrel heating, internal friction, steam injection — or a combination — to achieve precise temperature control.

Pressure

Builds as material moves forward, compressing and pushing it toward the die for shaping and expansion.

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Moisture Control

Adds or removes moisture to control cooking, plasticization, texture, expansion, shelf life, and stability.

Residence Time

Time inside the extruder governs degree of cooking, reaction, melting, and final product quality.

Core Platforms

Single screw vs twin screw

Single Screw Extrusion

Reliability, simplicity, efficiency, and cost-effectiveness. One rotating screw inside a heated or cooled barrel conveys and processes material continuously.

Single screw extruder configuration
  • Simple design & reliable operation
  • Cost-effective, easy maintenance
  • Wide application range
  • Ideal for plastic profiles, simple foods, snacks, pasta, rubber & biomass densification
VS

Twin Screw Extrusion

The most flexible and powerful extrusion technology available. Two intermeshing screws in a shared barrel — co- or counter-rotating by process requirement.

Twin screw extruder configuration
  • Superior mixing & high flexibility
  • Better process control & residence-time control
  • Improved moisture management & feeding performance
  • Handles the most complex formulations
Configurations

Engineered for your process

Co-rotating twin screw extruder

01Co-Rotating Twin Screw

Both screws rotate in the same direction — for high mixing efficiency, self-wiping action, process flexibility, and strong material transfer.

High MixingSelf-WipingFlexible
Counter-rotating twin screw extruder

02Counter-Rotating Twin Screw

Screws rotate in opposite directions — generating strong compression, stable conveying, and controlled pressure development.

Strong CompressionStable ConveyingControlled Pressure
Hot extrusion

03Hot Extrusion

Heat, pressure, and mechanical shear cook, melt, sterilize, and transform materials — the workhorse of food, feed, pet food, aquafeed, snacks, cereals, starches, and polymer processing.

CookingSterilizationTransformation
Cold extrusion

04Cold Extrusion

Forming, shaping, compression, and structuring without significant heat input — for confectionery, doughs, pharmaceutical products, cosmetic materials, ceramic pastes, and battery compounds.

No Heat InputShapingPreserves Actives
Advanced Extrusion Technologies

Innovating processes. Enhancing possibilities.

High-moisture extrusion — plant-based meat

01High-Moisture Extrusion

One of the most important technologies in the future of food — critical for plant-based meat, structured proteins, seafood analogues, hybrid proteins, and high-value nutritional foods.

Plant-Based MeatStructured ProteinsSeafood Analogues
Low-moisture extrusion — snacks, cereals, TVP

02Low-Moisture Extrusion

Widely used for expanded snacks, cereals, texturized vegetable protein, pet food, aquafeed, starch products, and dry ingredient structuring.

Expanded SnacksTVPPet FoodAquafeed
Reactive extrusion — continuous chemical reactor

03Reactive Extrusion

The extruder becomes a continuous chemical reactor — chemical reactions occur under controlled shear, pressure, temperature, and residence time.

Chemical ReactionsControlled ShearContinuous
Compounding extrusion — polymers and additives

04Compounding Extrusion

Polymers, fillers, pigments, fibers, additives, stabilizers, plasticizers, flame retardants, and reinforcements blended into a homogeneous material.

PolymersAdditivesMasterbatch