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SCALE-UP IN THE FOOD INDUSTRY |
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This short course is run by FoodStream in conjunction with Food Industry Engineering Pty Ltd. |
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FIRST DAY
Description of the scale-up problem
Definitions of primary and secondary scale-up criteria
Discussion of the general development of primary scale-up criteria Experimental difficulties Data analysis
Food processing examples Extrusion Mixing Particle size reduction
Workshop problems to further illustrate the general techniques
Discussion of possible causes and consequences of improper scale-up criteria
Discussion of the importance of secondary criteria
SECOND DAY
Discussion of the use of mathematical models in solving scale-up problems
Dimensional analysis and its use in assessing the scale-up problem. Its usefulness in establishing scale-up criteria and its limitations.
Examples of the application of dimensional analysis to food scale-up problems, including: Two-phase mixing Extrusion Sheeting
Further examples of the application of dimensional analysis to food scale-up problems including: Scraped-surface heat exchangers Powder mixing Coating
Workshop on dimensional analysis applications
Discussion of participants experiences with scale-up problems and potential problem-saving approaches
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Following is an outline of the topics covered in the course. Note that the program may be subject to minor change. |
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This page last updated 18 January 2006 |
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For Further Information Contact: Gordon Young, FoodStream Pty Ltd Email: gyoung@foodstream.com.au Ph +61 7 3018 2800 Fax +61 7 31026252 |
