Extruder Operator Training

This short course is run by FoodStream in conjunction with Food Industry Engineering Pty Ltd.

This training is run for individual companies, and is customised according to their specific requirements (normally one or two days duration). It is normally also run on-site.

 

The basic aim is to help operators to understand what is happening in the extrusion process, helping them to understand what they observe in practice, and so enhancing their capability to make positive adjustments when necessary. The training is also of value to other staff who need a greater practical understanding of extrusion (eg supervisors, R&D personnel).

 

The training utilises industry personnel who are highly experienced in extrusion processing as presenters.

Topics covered can include:

Overview of the extrusion process

Principles of extruder configuration

Role of rheology in extrusion

Raw materials pre-processing

Role of the preconditioner

Product texture development

Mixing phenomena in extruders

Post-processing: Fundamentals of drying

Post processing: Dryers and coaters

Screw, barrel, and die-plate wear, extruder maintenance

Die types and effects

Die design

Causes and effects of extruder instability, process trouble shooting

Scale-up and process transfer

For information on the three day Food and Feed Extrusion short course, see www.foodstream.com.au/extrusioncourse

 

For details on the one day Principles of Extruder Die Design short course, see www.foodstream.com.au/diedesigncourse