Design of Food Extrusion Dies
Date: 13 February 2020 - 14 February 2020
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.