Day 1

 

8:45       Introduction and welcome, Overview of the extrusion process (Gordon Young)

9:15       Extruder configurations (single and twin screw) (Dennis Forte)

10:00     Morning Tea

10:30     Role of rheology in extrusion processing (Dennis Forte)

11:30     Extrusion chemistry - starch and protein transformations (Gordon Young)

12:15     Lunch

1:15       Principles of die design (Dennis Forte)

2:15       Raw materials - Recipe Design (Gordon Young)

3:00       Afternoon tea

3:30       Product design exercise: Extruded product formulation (Gordon Young)

4:30       Preconditioning for extrusion (Gordon Young)

5:00       Close Day 1

Day 2

 

8:30       Texturisation during extrusion processing (Dennis Forte)

9:30       Die design and extruder configuration exercise, Morning Tea

11:30     Screw, barrel, and die-plate wear (Dennis Forte)

12:30     Lunch

1:30       Case studies in extrusion processing

3:00       Afternoon tea, Discuss plant observations

3:30       Extrusion trouble shooting (Gordon Young)

4:30       Close formal program

Day 3

 

8:30       Causes and effects of instabilities during extrusion processing (Dennis Forte)

9:15       Understanding co-extrusion technology (Dennis Forte)

10:15     Morning Tea

10:45     Scale-up and process transfer (Dennis Forte)

11:30     Drying technology related to extruded products (Gordon Young)

12:15     Lunch

1:15       Extruded product analysis and the RVA (Gordon Young)

2:00       Extruded product quality assurance & how to achieve it (Dennis Forte)

2:45       Afternoon tea

3:15       Final discussion, close

 

Other topics available include the following. If you think any of these should be substituted into the program, please send us your suggestions at

- Technical Considerations in the Selection and Evaluation of Dry Materials Blending Operations

- A review of heat transfer in extruders

- Mixing phenomena in extruders

- Weighted Average Total Strain (WATS) - A method for Quantifying Extrusion Processes

- An engineering analysis of the venting section of an extruder

- Single screw extruders vs twin screw extruders – An engineering analysis

- The dynamics of product expansion during extrusion processing

- Extruded product analysis and RVA

 

 

Back to general course information

 

Following is the Typical Course Program.

Please note the program may be subject to minor change.

This page last updated 6 January 2010.

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This short course is organised and presented by FoodStream

FOOD & FEED EXTRUSION Course

Singapore

For course related enquiries, please contact:

FoodStream

Phone:     +61 7 3137 1433 (International)

Fax:         +61 7 3102 9128 (International)

Email:      foodstream@foodstream.com.au