In this study, an extruder was used to extract glycyrrhizin from licorice, and the extraction process was optimized using a rotatable central composite design. The influence of barrel temperature (50-150 degrees C), screw speed (200-400 rpm), and solvent to solid (4-8 mL/g) on sugar and glycyrrhizin was investigated and optimized. The extraction kinetics was investigated, and the Peleg model was considered the most suitable model to explain the extraction behavior. The prediction of extraction yield using artificial neural networks (ANNs) was performed successfully. The physical, thermal, and crystallinity properties of glycyrrhizin were investigated. The Hill model and the Beidler model were the most suitable to explain the stimulus response of glycyrrhizin.