The North Carolina Food Innovation Lab (NCFIL) will be conducting a short course on food extrusion taught by instructors from NC State University and Bühler, Inc. This hands-on course will be held in the NCFIL facility in Kannapolis, NC on the North Carolina Research Campus January 30-February 2.
The mornings will be classroom instruction, and afternoons will be hands-on with NCFIL’s 30 mm - 36 L/D Bühler BCTM PiloTwin extruder.
This course will focus on the following:
- the principles of extrusion
- designing extrusion processes for human foods with an emphasis on texturized and high moisture meat alternatives
- principles of screw configuration
- operations conditions
- die configurations
- downstream processing
The course fee will include a flash drive containing all presented materials, lunches, snacks, and beverages. The fee also covers materials used for hands-on demonstrations. See full agenda below.
Register soon; course is limited to 15 participants. Registration will be closed on January 23, 2023.
$250 discount for early bird registration prior to January 9, 2023.
Register on Eventbrite.
Tentative Short Course Agenda
Monday – 8:30-4:30 pm
Introduction to twin screw extrusion:
Design criteria for co-rotating twin screw extruders
Major parts of an extruder processing facility
Important criteria to select an extruder manufacturer
Barrel and screw design
Comparisons between manufacturers
Tuesday – 8:30-4:30 pm
Hands on the extruder – learning the different components and parts
Ingredients used in extrusion:
Key ingredients for different extruded products with a focus on cereals, snack foods, dry texturized proteins, high moisture meat alternatives
Hands On: setting up a screw configuration for protein crisps and extruding product
Wednesday – 8:30-4:30 pm
Overview on product configurations and shapes – how to achieve what you want using dies, cutters, cooling dies, and post extrusion processing equipment
Overview on bed dryers
Hands on: setting up a screw configuration for dry texturized alternative “meat” products and product extrusion
Thursday – 8:30-4:30 pm
High level chemistry, physics, and engineering course on proteins and starches used in extrusion
Hands on: setting up the screw configuration and cooling die for high moisture meat alternative
Hands on: extrusion of HMMA and shredding finished product