Training

PERSONNEL TRAINING PACKAGES

A number of Training Packages are already available for each of the topics listed below or presentations can be tailored to suit the client.


(1) Introduction to Food Process Engineering    (Duration : 2 Days)
Food Rheology
Steady – State Mass Balances
Steady – State Energy Balances
Unsteady – State Heat Transfer
Unsteady – State Mass Transfer and Drying Technology
Selection and Evaluation of Dry Blending Operations
Fluid Mixing and Blending
Rolling and Sheeting Technology
Agglomeration Process Technology
Product Cooling Technology


(2) Extrusion Processing Technology – Operators Course (Duration : 1 Day)
Principles of Extruder Configuration
Role of Ingredients in Extrusion Processing
Role of the Preconditioner
Role of Rheology
Die Design and Extruder Operating Curves
Mixing in Extruders
Causes and Effects of Extruder Instabilities
Screw, Barrel and Die Plate Wear
Trouble Shooting Extrusion Processes
Extruded Product Quality Assurance – How to Achieve It

(3) Extrusion Processing Technology – Advanced Course (Duration : 2 Days)
This course incorporates all of the sessions from the Operators Course (although the topics are presented at a more technical level.), plus
Extrusion Process Scale-up and Process Transfer
Extruded Product Analysis and the RVA
Single Screw Extruders vs Twin Screw Extruder – An Engineering Analysis
Weighted Average Total Strain (WATS) – A Method for Quantifying Extrusion Processes
Obtaining Rheological Data from Extruders
A Review of Heat Transfer in Extruders
An Engineering Analysis of the Venting Section of an Extruder
Understanding Co-Extrusion Technology
The Dynamics of Product Expansion During Extrusion Processing


(4) Principles of Die Design (Duration : 2 Days)
Basic Extrusion Principles
The Role of Product Rheology
Die Conductance Calculations – Part 1
Product Expansion
Product Velocity Profiles and Product Curvature
Alternative Die Geometries
Die Conductance Calculations – Part 2
Die Wear and Its Impact Upon Product Quality
Cutter and Knife Design
Use of Dimensional Analysis in Die Design


(5) Breakfast Cereal Processing Technology (Duration : 1 Day)
Process Overview
Raw Material Selection
Cooking Technology – Batch
Cooking Technology - Continuous
Product Rheology
Extrusion Processing
Product Tempering – Why ?
Flaking Technology – An Overview
Product Drying and Toasting
Product Cooling


(6) Pellet Milling Technology (Duration : 1 Day)
General Background
Ingredients and Formulation Design
Cooking and Preconditioning
Process Interactions
Die Design
Mill Capacity
Product Quality Measurement


(7) Short Course on Non-Newtonian Fluids Technology (Duration : 2 Days)
Basic Rheology
Obtaining Rheological Data
Flow of NNF in Pipes and Channels
Design of Pumps Systems for NNF
Design of Stuffers and Screw Feeders
Mixing of NNF
Heat Transfer Characteristics of NNF
Mass Transfer Characteristics of NNF
Rolling and Sheeting of NNF
Miscellaneous Applications


(7) Problem Solving Techniques and Creativity (Duration : 1 Day)
Introduction
Problem Definition and Goals / Objectives
A Problem Solving Methodology
Applications of the Method
Barriers to Creativity


(8) Dimensional Analysis for the Food Industry (Duration : 2 Days)
Introduction and Definitions
Dimensions and Units
Geometric Similarity
Primary Criteria
Secondary Criteria
Examples of Use of the General Technique
Heat Transfer
Fluid Mixing
Extrusion
Rolling and Sheeting
Introduction to the Fundamental Method
Examples of Use of the Fundamental Method
Freezing
Extruder Heat Transfer
Introduction to the Buckingham Pi Method
Examples of the Use of the Buckingham Pi Method
Fluid Mixing
Powder Mixing
Heat Transfer
Mass Transfer
Venting of an Extruder
Extrusion Dies