2 days course
Design of Food Extrusion Dies
Extrusion Dies - theory and practice of die design
This course covers the theory and practice of die design for food and feed extrusion. The content is relevant to the production of all types of extruded products, including expanded snacks and breakfast cereals, pasta and pellets for snack production, pet food, and fish feed.
Among other topics, the course includes calculation of die conductance and pressure drop, handling of inlet effects, causes of product curvature, design of primary dies, and the significance of die wear.
The course is led by the internationally recognized expert Dennis Forte & Associates, with more than 40 years of experience in extrusion.
Note: The course requires prior knowledge of extrusion technology. We recommend that participants complete the preceding 3-day extrusion course before attending: Food & Feed Extrusion Technology.
Participant Profile
The course is aimed at individuals responsible for the design or specification of dies for extrusion processes. We recommend that participants complete the preceding 3-day extrusion course before attending: Food & Feed Extrusion Technology.
Outcome
- Design and specify dies tailored to specific product requirements
- Perform calculations to optimize die performance
- Analyze and solve problems related to product quality and shaping
- Assess die service life and the need for replacement
- Translate theoretical knowledge into practical design decisions
About the teachers
Mr Dennis Forte, a chemical engineer with extensive experience in extrusion processing and die design, having worked with a variety of companies and extruded products, including breakfast cereals and snacks, pet foods and aquafeeds, pasta, and confectionery.
Mr Keith Brewood is a Chartered Engineer and an experienced practitioner in the field of Extrusion Cooking, with many years’ service to industry in Food Engineering and Food Manufacturing. His product areas of experience include pet food, breakfast cereals, snack foods, modified starches, pulses and pea proteins, TVP, cereal processing and confectionery.