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Principles of Extruder Die Design Sydney - Australia 20 - 21 August 2009 |
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This short course is run by FoodStream in conjunction with Food Industry Engineering Pty Ltd . |
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This page last updated 2 June 2007. |
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Food Industry Engineering Pty Ltd |
Basic Extrusion PrinciplesThe Role of Product Rheology Die Design & Extruder Operating Curves Derivation of the Die Conductance Equation Classification of Dies Die Conductance Calculations Tutorial 1: Simple Geometry Tutorial 2: Upstream Effects Dynamics of Product Expansion During Extrusion Processing Tutorial 3: Machining Accuracy Tutorial 4: Open Area vs Conductance – Which One Applies? Evaluation of Extruded Product Curvature Tutorial 5: Product Curvature Analysis Tutorial 6: Velocity Profile Analysis Alternative Die Geometries Iterative Development of Extruder Die Designs Tutorial 7: Product Development Exercise Determination of an Equivalent Radius for Non-Newtonian Fluid Die Flow Analysis Die Plate Wear and its Impact Upon Product Quality Design of Co-Extrusion Dies Cutter and Knife Design Use of Dimensional Analysis in the Design and Evaluation of Extrusion Dies Tutorial 8: Die Conductance Matching The Golden Rules of Extrusion Die Design
Note that prior familiarity with general extrusion technology is assumed. We recommend that participants complete the three day ‘Food & Feed Extrusion Technology’ program (refer to www.foodstream.com.au/extrusioncourse/), or similar training, before attending this course.
Back to general course information
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Following is a List of Topics covered in the course. Note that the program may be subject to minor change. |
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For Further Information Contact: Timothy Kowitz FoodStream Phone: +61 7 3137 1433 Fax: +61 7 3102 9128 Email: foodstream@foodstream.com.au |
