Design of Food Extrusion Dies

Date: 13 February 2020 - 14 February 2020

Location:
Sion
TBC
Sion

Switzerland

Website: www.fie.com.au/diedesigneurope

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.

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