WSU CAHNRS

Washington State University

Food Processing Extension & Research

Extrusion Processing

Extrusion

Extrusion Processing Short Course
November 15 – 16, 2017
Location:
WSU-School of Food Science
1945 NE Ferdinand’s Lane
Rooms: 103/155 FSHN Building
FSHN 212 and 289
Pullman, WA 99164-6376
Class is limited to 24.  There are currently 20 open spaces.

Registration Fee:
Early $325/attendee by November 8th
Late $375/attendee after November 8th

Attend the Extrusion Processing Short Course by registering online here.

Group Leaders Not Attending’ must fill out the registration form fully with your contact info, before adding your attendee info.  You will see a balance of zero if you register incorrectly.

Download the 2017 Extrusion Process Short Course Agenda here.

Extrusion is a very common processing technology used in the food industry to produce direct expanded snack foods, cereals, and pet foods, among other products. Extruded products are typically made by utilizing a raw material, often flour, and subjecting it to high temperatures while also creating a high shear and high pressure environment using rotating screws.

This introductory course will provide information about the extrusion processing systems, extruder parts, basic heat and mass transfer, extruder screws and dies, food ingredient functionality (with a focus on pulse ingredients) and food product development with extrusion. The course will provide practical examples of product development with extrusion using ingredients.

Extrusion is a very widely used technology in the food industry. Some of the common food products made with extrusion technology include snacks, breakfast cereals, flat breads, bread crumbs, pellet products, textured vegetable proteins and many others.

It is a complex process with multiple inputs variables. Extrusion can be viewed as a reactor with a short residence time and with numerous options to control the energy inputs. The food ingredients in extrusion undergo physico-chemical changes as they are subjected to mechanical shear and heat. These physico-chemical changes transform them into the products with different eating characteristics.

Our research focuses on two different aspects of extrusion processing:

  1. Physico-chemical changes in various food ingredients during extrusion processing and their effects on the extruded products.
  2. Fundamental aspects of extrusion processing.

Current projects:

  1. Waxy and Partial Waxy Wheats processing.
  2. Quinoa processing.
  3. Barley processing.
  4. Pea and Lentil processing.
  5. New technique for evaluating the cross-sectional density profiles of extruded foods.
  6. Expansion phenomenon in extrusion.
  7. Super Critical and High Pressure CO2 extrusion processing.

Tentative Program Schedule -Day 1*

7.30 a.m. to 8.00 a.m.    Check-in or Onsite Registration

8.00 a.m. to 8.15 a.m.    Introductions and Kick-off

8.15 a.m. to 9.00 a.m.    Overview of Extrusion Processing

    Girish Ganjyal, Ph.D., Washington State University, Pullman, WA

9.00 a.m. to 9.50 a.m.    Biopolymers and Product Development with Extrusion Processing

    Girish Ganjyal, Ph.D., Washington State University, Pullman, WA

9.50 a.m. to 10.00 a.m.   Break (10 min)

10.00 a.m. to 11.00 a.m. Sensory Analysis of Extruded Products

    Carolyn F. Ross, Ph.D., Washington State University, Pullman, WA

11.00 a.m. to 12.00 a.m. Lab Session: Extruder and Extruder Parts (FSHN 289)

    Ryan J. Kowalski, Ph.D., PGP International, Woodland, CA

and Bon-Jae Gu, Washington State University, Pullman, WA

12.00 p.m. to 1.00 p.m. Lunch (Provided)

1.00 p.m. to 2.00 p.m.    Extruder Screws and Dies

    Ryan J. Kowalski, Ph.D., PGP International, Woodland, CA

2.00 p.m. to 3.30 p.m.    Physico-chemical Characteristics of Raw Materials and Extrusion

 Jane Bock, Ph.D., C.W. Brabender Instruments, South Hackensack, NJ

   Girish Ganjyal, Ph.D., Washington State University, Pullman, WA

3.30 p.m. to 3.40 p.m.    Break (10 min)

3.40 p.m. to 5.00 p.m.    Twin-Screw Extruders and Scale-up

    Jenni Harrington, Buhler Inc., Plymouth, MN

Tentative Program Schedule Day 2

8.00 a.m. to 8.30 a.m.    Overview of the Practical Sessions

   Ryan J. Kowalski, Ph.D., PGP International, Woodland, CA

and Bon-Jae Gu, Washington State University, Pullman, WA

8.30 a.m. to 12.00 p.m.  Lab Sessions (FSHN 212 and 289)

   Ryan J. Kowalski, Ph.D., PGP International, Woodland, CA

and Bon-Jae Gu, Washington State University, Pullman, WA

12.00 p.m. to 1.00 p.m. Lunch (Provided)

1.00 p.m. to 2.15 a.m.    Discussion of the Practical Sessions

    All Attendees, Washington State University, Pullman, WA

2.15 p.m. to 2.50 p.m.    Ingredients in Extrusion Processing I

    Girish Ganjyal, Ph.D., Washington State University, Pullman, WA

2.50 p.m. to 3.00 p.m. Break (10 min)

3.00 p.m. to 4.20 p.m.    Post Extrusion Operations (Cutting, Drying, Coating etc)

    Ryan J. Kowalski, Ph.D., PGP International, Woodland, CA

    Dave Reynolds, Buhler Inc., Plymouth, MN

4.20 p.m. to 4.45 p.m.    Ingredients in Extrusion Processing II

    Girish Ganjyal, Ph.D., Washington State University, Pullman, WA

4.45 p.m. to 5.00 p.m.     Wrap-up (CEU’s; Attendance Certificates; Evaluations)

    Girish Ganjyal, Ph.D., Washington State University, Pullman, WA

*There may be minor changes in the schedule.

Event Logistics

Course starts promptly at 8 am to 5 pm each day.  Check-in the first day begins at 7:30 am the first day.

Registration Fee:
Early $325/attendee by November 8th
Late $375/attendee after November 8th

This fee covers course materials, refreshments, and lunch for both days. Class size is limited to 24 people.

Continuing Education Units

Continuing Education Units (CEU’s) credits will be available for this course. A short test will be given at the end of the course, which the students will have to score a minimum of 70% to receive the CEU’s credit.

Cancellations Policy

Cancellations will be accepted until 10 days to the course, and the registration fee, less $75 will be refunded. After that time, no refunds will be made for cancellations.

Substitution Policy

Substitutions will be allowed at any time. For additional information please contact our office at 509-335-2845, blood@wsu.edu.

Payment Policy

Your registration is not final until full payment is received. We accept Visa, MasterCard, and personal checks for payments. Please send check payments prior to beginning of the course. Course materials will only be available for paid attendees.

For questions regarding registration, please contact Cathy Blood, blood@wsu.edu or 509-335-284.

Food Processing Extension & Research, 106 FSHN, PO Box 646376, Pullman, WA 99164-6376 USA, 509-335-2845, Contact Us

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