FOOD & FEED EXTRUSION

New Zealand

Day 1

8:30         Introduction and welcome, Overview of the extrusion process

 

9:00         Principles of extruder configurations (single and twin screw)

 

9:45         Morning Tea

 

10:15       Role of rheology in extrusion

 

11:15       Raw materials pre-processing

 

12:00       Lunch

 

1:00         Die types and effects, die design

 

1:45         Extrusion chemistry - Recipe Design

 

2:30         Product formulation exercise, Afternoon Tea

 

4:30         Role of the preconditioner

 

5:00         Close Day 1

 

Day 2

 

8:00         Product texture development

 

9:00         Die design and extruder configuration exercise, Morning Tea

 

11:00       Screw, barrel, and die-plate wear, extruder maintenance

 

12:15       Lunch

 

1:15         Practical demonstration: twin screw extruder

 

3:00         Afternoon tea

 

3:30         Discuss practical exercise, Process trouble shooting

 

4:30         Close Day 2

 

7:00         Course dinner

 

Day 3

 

8:15         Single screw extruders vs twin screw extruders: An engineering analysis

 

9:00         Extrusion process scale-up and process transfer

 

9:45         Morning Tea

 

10:15       Extruded product analysis and RVA

 

11:15       Causes and effects of extruder instability

 

12:00       Lunch

 

1:00         Basic drying technology relating to extruded products

 

1:45         The dynamics of product expansion during extrusion processing

 

2:30         Afternoon tea

 

3:00         Extruded product quality assurance: how to achieve it

 

3:30         Final discussion, close of course

 

The planned program is being reviewed. Other available topics include the following. If you would like any of these included please let us know (of course that would require other topics be removed):

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

 

Understanding co-extrusion technology

 

PLANNED PROGRAM

 

The following Program may be subject to minor change.

(Last updated 14-04-09)

This page last updated 14 April 2009.

For Further Information Contact:

Timothy Kowitz

Foodstream Pty Ltd

Phone:    +61 7 3137 1433

Fax:         +61 7 3102 9128

Email:      foodstream@foodstream.com.au