This paper is oriented toward discussing some problems experienced in food extrusion and particularly analyses the problem of existence of the `molten pool'in question.

The conception,principle,characteristic,history,course of development,extrusion process system,structure and classify of extrusion machine,basic process of extrusion,production technology and application about food extrusion technology were summarized in this paper.

Research on influence of extrusion on nutrient quality of soybean meal;

Influence of extrusion on chemical components and texture of flaxseed meal;

Test Study on Parameter Optimization of Extrusion System of Rapeseed for Solvent Extraction of Oil;

Based on a new extrusion-expanding pre-treatment technics,a mathematical model was developed to quantitatively analyze the residual oil rate of soy meal at different extrusion conditions including moisture of material,expanding temperature,die length,δ section length,and rotate speed of screw.

This paper combined extrusion-expanding technology and chocolate coating technology, studied the processing flow,technology operating essential and quality controlling ways in producing process,made successfully the chocolate expanding food.

Experimental study on rapeseed extrusion cooking using dimensional analysis;

The microscopic structure of the rapeseed raw material,the extrusion cooking sample and the sample made by traditional screw process was studied by scanning electron microscopy.

The three theories of extrusion cooking,extrusion expansion and microwave expansion processing technique and contrast analysis were mainly described in this paper.