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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 Visit Extrusion Plant at Institute of Food Research and Product Development (IFRPD), Kasetsart University, Bangkok, Thailand. Single and twin screw extrusion 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
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Following is the Typical Course Program. Please note the program may be subject to minor change. |
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For course related enquiries, including registrations, contact:
FoodStream Phone: +61 7 3137 1433 Fax: +61 7 3102 9128 Email: foodstream@foodstream.com.au |
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This page last updated 21 January 2009. |
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Food Industry Engineering Pty Ltd |
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This short course is run by FoodStream in conjunction with Food Industry Engineering Pty Ltd and the Institute of Food Research and Product Development, Kasetsart University, Bangkok, Thailand. |
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9 - 11 November 2009 |
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Food Industry Engineering Pty Ltd |
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FOOD & FEED EXTRUSION Course (Thailand) |