Applied Extrusion Workshop

October 15-18, 2008

In the Fall of each year, the University of Nebraska holds an introductory Applied Extrusion Workshop organized by The Food Processing Center.

The workshop is an intensive, hands-on workshop combining extrusion theory and techniques with extrusion exercises emphasizing real-world problem development. Participants will have access to a Wenger Manufacturing, Inc. TX-57 twin screw extruder, industry experts and academicians from the Department of Food Science and Technology.

Extrusion theories are emphasized in morning presentations and integrated with afternoon extrusion activities using a Wenger TX-57 twin screw extruder.

The morning presentations include:

• Extrusion Basics: a summary of extrusion equipment and basic extrusion principles.
• Analytical Techniques: various methods to test and evaluate extruded products.
• Extrusion Equipment and Design: a comprehensive look at various extruder components and their functions.
• Interaction of Process Variables and New Extruded Products: a comprehensive discussion of the variety of products which can be produced using extrusion technology.
• Product Variety and New Extruded Products: a comprehensive discussion of the variety of products which can be produced using extrusion technology.
• Extrusion Automation and Control: a complete computerized extrusion control system, including start-up, production, and shut-down systems.
• From Theory to Application: a "real-world" look at how two new products (pre-cooked pasta and a multi-grain chip were developed using extrusion theories and extrusion "art"
• Extrusion Economics: the costs (equipment, labor, energy, ingredients, etc.) associated with various extrusion processes.

Afternoon hands-on experiences include:

• Corn Curl Extrusion: Basic extruder operations and extrusion principles. Participants will also analytically characterize the extruded products.
• Breakfast Cereal Extrusion: More complex extrusion operations and the effects of adding various ingredients on extruder performance and product characteristics.
• Multi-Grain Chip and Pasta Extrusion: A complete discussion of the role and function of extruder components in the production of a finished product

Scheduled Speakers

Gerry Hertzel, Food Division Research Coordinator, Wenger Manufacturing, Inc.

Brian Plattner, Process Engineer, Wenger Manufacturing, Inc.

Randy L. Wehling, Ph.D., Professor, Food Science & Technology, University of Nebraska

Curtis L. Weller, Ph.D., Professor, Biological Systems Engineering and Food Science & Technology, University of Nebraska

David S. Jackson, Ph.D., (Course Organizer), Professor, Food Science & Technology