Design of Food Extrusion Dies
This course covers the theory and practice of designing dies for food and feed extrusion systems. The program is relevant to the production of all types of extruded products - including expanded snacks and breakfast cereals, pastas and third generation snack pellets, pet foods and aquafeeds.
Topics include calculation of die conductance/pressure drop, allowing for die entrance effects, causes of product curvature, design of primary dies, and the influence of die wear.
Note that familiarity with extrusion technology is assumed. We recommend that participants should have completed one of our three day Extrusion programs before attending this course.
Our three-day Food Extrusion Technology course is being held in the days prior to the Die Design course.
Who Should Attend?
This program is relevant to those responsible for deigning or specifying dies for use in extrusion processes. We recommend that participants should have completed one of our three day Extrusion programs before attending this course.
*Course program may be subject to minor changes.