This course is presented by Dennis Forte & Associates, organised by ExtruAfrica.
Participants can attend on site, or via live-streaming (in South Africa Standard Time Zone).
Overview
Drying is one of the most common operations in food and feed production. It is used across virtually every sector/commodity. It is critical to the quality and/or functionality of many products, and it is one of our most energy-intensive process operations. Yet it is often poorly understood and inefficient.
This short course in Drying Technology combines the practical perspective of experienced industry professionals with the in-depth technical knowledge of drying processes.
The course will start by explaining water activity in products, and how it relates to both the quality/preservation of the product and the efficiency of the drying process. We will then go on to the basics of drying theory and how this theory relates to practical application. Different types of drying systems will be explained. Principles of psychrometrics will be combined with heat & mass balance techniques to analyse and design drying processes, demonstrated using practical examples.
On Day 2, more advanced drying concepts will be explained, using practical examples to demonstrate how drying curves can be modeled and predicted based on real data. Quality issues in dried products will also be discussed in more detail, and a case study presented to show how existing drying processes can be improved. The program will finish with a series of case studies about different drying technologies.
This course is about understanding the drying technologies used commonly across the food and feed industries - and how we can use that understanding to improve current processes and products, or design/select new systems that are both effective and efficient.
Who Should Attend?
This program provides value to those planning or running extrusion operations - from engineers, managers and line supervisors, to extruder operators. Note that many topics are quite technical in nature, but we start from basics, assuming no prior knowledge, so that participants can take understanding at a level appropriate to their requirements.
Sponsor
This course is sponsored by CFAM. We appreciate support/sponsorship from companies involved in providing equipment and services relevant to Extrusion.
Registration Fee
To book places at this course, click below to access the registration form on the ExtruAfrica website.
OUR CANCELLATION POLICY
Fees, less a 15% handling charge, will be refunded if participants cancel their registration prior to the closing date for registrations. Fees will not be refunded after that date, but a substitute participant will be accepted at any time.
We reserve the right to cancel or postpone the course if necessary (e.g. due to insufficient registrations). In this case a full refund of fees will be available. Dennis Forte & Associates liability is limited to the registration fee only, and Dennis Forte & Associates cannot be held liable for air fares, accommodation, or other related expenses.
Venue
Participants can attend on site (TBA), or via live-streaming (in South Africa Standard Time Zone).
Extrusion R&D Centre
Kanaalweg 102
Potchefstroom
South Africa
2520
Course Presenter
Mr Dennis Forte, a chemical engineer with extensive experience in extrusion processing and die design, including aquafeed production. Dennis has worked with a wide variety of companies and extruded products.
Books by Course Presenter
Available to course participants at 20% discount to list price. If pre-ordered (see option on Registration Form), a copy will be provided at the course. Limited spare copies will also be available for perusal/purchase at the course until sold out (orders at the same book cost, plus delivery, will be accepted for delivery after the course).
Food & Feed Extrusion Technology:
An Applied Approach to Extrusion Theory
This book provides background on extrusion technology relevant to all types of extruded food products.
› Hardcover ZAR2600 (USD176 / EUR150)
The Design of Food Extrusion Dies
This book is unique in providing specific guidance on die design, with worked examples and tutorials.
› Hardcover ZAR3050 (USD208 / EUR176)
Food Extrusion Process Scale-Up & Process Transfer:
Witchcraft or Science?
Scaling an extrusion process involves an understanding of many process variables. This book shows how scientific and engineering principles can be used to achieve the required outcome.
› Hardcover ZAR2950 (USD200 / EUR170)
Shipping -
› Some jurisdictions may apply additional import duties, charged directly to the receiver of the book/s.
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