Food Extrusion Technology
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Who Should Attend
This course is designed to explain the fundamentals of food
extrusion and illustrate the application to food processing
operations. The program will be of particular value to:-
Food Scientists, Technologists, Technicians and Engineers
working in R&D and Operations involved with food
extruders
- Individuals employed by cereal, snack, pet food,
confectionery and modified starches and proteins
manufacturers
The course will also appeal to professionals working in
allied industries, equipment manufacturers, and ingredient
suppliers involved with food extrusion.
Description
Food extrusion has become a very important processing
operation. Today, the food extruder is used to produce pasta
and other cold formed products, ready-to eat cereals, snacks,
pet food, confectionery products, modified starches for soup,
baby food and instant foods, beverage bases and texturized
vegetable proteins. This course is designed to provide a
thorough background in extrusion principles and practice.
Details of both single and twin screw extrusion of foods
will be covered. Emphasis will be placed on describing
the basic scientific and process engineering principles to
extrusion operation in a simple, clear and concise approach
that enables good understanding of the extrusion process.
This fundamental approach will lead directly to the discussion
of the control and operation of extruders to optimize
production and product quality.
The chemical nature and modifications of food components
making up the ingredients commonly used in extrusion
operations will be described. Combined with a better
understanding of extrusion principles, the course should
lead to better controlled and optimum extrusion operation.