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.
Upon completion of this course, you will be able to:
* Describe the overall process operation of screw extruders used in the food industry
* Compare the design principles of single and twin screw extruders
* Explain the parameters and variables affecting extruder performance and product properties, steam preconditioning of feed material, engineering analysis and scale-up, instrumentation, process control and troubleshooting and food product applications using screw extruders
Use Priority Code 2055 when registering for this course.