Baker Perkins is sponsoring, attending, and presenting at FoodStream Pty Ltd's Food Extrusion Technology course, in conjunction with the University of Applied Sciences and Arts Western Switzerland Valais (HES-SO Valais) in Sion.
This 3-day course (5th - 7th February) covers the principles of extrusion, the design of extrusion processes, and the formulation of extruded food products.
Principles learned will be demonstrated using the extruder at Hes-So Valais.
The program provides background in general extrusion technology, but is specifically directed at extrusion of foods, including the use of this technology for manufacture of products such as breakfast cereals, snacks, TVP, pasta etc.
The course applies to both single and twin screw extrusion technology, and covers topics from the basics of extruders and their configuration, through what is happening chemically and physically inside the extruder barrel, to an understanding of extruder dies and extruder instability.
This course is presented by Australian company FoodStream in conjunction with the University of Applied Sciences and Arts Western Switzerland Valais (HES-SO Valais). Foodstream has been presenting extrusion training in countries including Australia, Thailand, Norway and New Zealand for almost 20 years.
Topics covered include:
- Principles of extruder configurations (single and twin screw)
- Role of rheology in extrusion
- Die types and effects, die design
- Extrusion ingredients - design of formulations for extrusion
- Preconditioning for extrusion
- Product density control
- Causes and effects of extruder instability
- Extrusion troubleshooting
- Screw, barrel, and die-plate wear
Principles learned will be applied during the practical demonstration on Day 2. Important aspects of peripheral systems (eg raw materials pre-processing, preconditioning, product drying) are also covered.
Full details of the course can be found at https://fie.com.au/events/food-extrusion-switzerland
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