Extrusion experiments for pruned branches from fruit tree and Japanese cedar thinning were conducted at a uniform press speed. The results obtained in the present study are as follows. (1) The formability in extrusion process is significantly affected by the forming temperature and moisture contents of samples. The molding defects are observed at a forming temperature below 120 degree C for the moisture content of 17%. It is considered that the expansion of moldings is due to the residual free water. (2) The dynamic equilibrium load decreases with increasing forming temperature and moisture content. The temperature for the thermo-fluid phenomena of wood powder depends on tree species. It is found that the forming temperature for the branches of Japanese apricot and persimmon is lower than that for Japanese cedar.
