Pellet Milling Technology

This 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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Thailand, 2009 (Date to be advised)

Food Industry

Engineering Pty Ltd

For course related enquiries, including registrations, contact:

FoodStream

Phone: +61 7 3137 1433

Fax:      +61 7 3102 9128

Email:

This page last updated 22 January 2009.

Food Industry

Engineering Pty Ltd

Pellet Milling Technology course program

 

08:00             Introduction to Pellet Milling Technology

· history

· applications

· general background

· process description

· mill types

08:45             Role of Ingredients in Pellet Milling

· types of ingredients

· binding characteristics

09:30             Cooking and Preconditioning

· the ‘cooking’ process (i.e. time, temperature and pressure)

· starch gelatinization and protein denaturation

· alternative preconditioning equipment designs

 

10:15             Morning Tea

10:45             Batch Mixing and Size Reduction

· defining the mixing process

· particle segregation

· grinding equipment

11:30             Product Quality

· quality factors

· measurement of quality

· hardness and PDI

 

12:15             Lunch

13:00             Process Interactions

· defining the process parameters

· STE and SME

· links to PDI

13:45             Die and Roller Design

· die geometry

· design criteria

· impact of wear

14:30             Pellet Cooling Technology

· factors affecting mill capacity

· supplier data

· predictive model

 

15:15             Afternoon Tea

15:45             Technology Developments

· mill performance improvements

· New technology

16:30             General Discussion

17:00             End of Day

 

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On-Line Registration

Following is the proposed Course Program.

Please note the program may be subject to minor change.