New courses on aquafeed extrusion and feed drying

20-01-2016 | |

Australian company FoodStream, working with extrusion expert Dennis Forte, is again offering and ‘Aquafeed Extrusion Technology’ short course in Norway from 9 to 11 May 2016.

This year, however, the programme has been extended with the addition of a 2-day programme ‘Food & Feed Drying Technology’ on 12 and 13 May. The 2 courses are independent – so participants can choose to attend either course individually. But they are organised in the same week so it is convenient for those who wish to go to both. These courses are held in conjunction with the Centre for Feed Technology (FôrTek). Course organiser and co-presenter Gordon Young commented, “FôrTek has excellent pilot plant facilities to provide a practical side to our training.” Being located at the Norwegian University of Life Sciences, excellent presentation facilities are also available on site.

Basics of extruders and their configuration

FoodStream has been presenting extrusion and related training programmes in Australia and the surrounding region, including Thailand, for almost 20 years. The 3-day programme covers the principles of extrusion, the design of extrusion processes, and the formulation of extruded aquafeeds. Topics cover the basics of extruders and their configuration, through what is happening chemically and physically inside the extruder barrel, to an understanding of extruder dies and extruder instability. Examples in product formulation and the design of extrusion processes demonstrate application of the theory. Principles learned will be applied during the practical demonstration in the FôrTek pilot plant.

The feed drying principles

The drying programme being presented in Norway is relatively new. “We have offered combined food water activity/drying courses a number of times in the past,” Gordon said “But this programme has new focus on the drying process.” The programme commences with an introduction to the concept of water activity, relating it not only to preservation but to the drying process itself. Later the programme shows how by understanding the drying fundamentals, combined with psychrometrics (air humidity relationships) we have a powerful tool to assess and refine existing drying systems, or design efficient new ones. FoodStream has designed and supplied belt and fluidised bed drying systems, so is able to bring a practical focus to the training.

Details of both courses are available via www.fie.com.au/events.

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Emmy Koeleman Freelance editor