K-Tron Announces Pasta Quality & Extrusion Technology Seminar
K-Tron Process Group, as part of the Pasta Technology Alliance, is pleased to announce its participation in this pasta processing seminar. This three-day course provides a comprehensive presentation of basic and advanced pasta extrusion and processing. It will offer a detailed overview of all critical aspects of pasta extruder operations in theory and in practice. The seminar will provide detailed information on how to make quality pasta and a sound theoretical understanding of the dynamics of what is happening in a pasta extruder.
February 9-11, 2011
Hyatt Place San Antonio / Riverwalk
601 S St. Mary's Street
San Antonio, TX 78205, USA
Phone: 210 227 6854
Fax: 210 227 1247 Click Here To Register
Cost: $985.00 - 3 day seminar
If more than one person from the same company attends, cost is $895.00 per person.
SEMINAR TOPICS / PROGRAM:
February 9, 2011
Manufacturing quality pasta
- The three levels of pasta quality
- Mixer primary and secondary infeed systems
- Pasta Mixing
- Pasta Extruder design and processing technology
- Extrusion Heads
- Pasta Machine Maintenance
Seminar Presentation Title: "How to Choose the Proper Feeder Technology for your Pasta Production Process"
This presentation will include the following highlights:
- Material Characteristics which affect Feeder Selection
- Feeder Technologies Defined
- Volumetric versus Gravimetric Feeding Principles and their Effect on Mixer / Extruder Performance
- Refill Operations for Continuous Feeding Applications
February 10, 2011
Basics of Pasta Extrusion
Dr. Levine will introduce elementary concepts in the rheology of materials. This knowledge will be used to develop the principles that describe flow in pasta dies and extrusion systems. The principles will be used to illustrate key points on die and systems design: The required precision in die machining and the design considerations when extruding complicated pieces. The principles describing capacity and energy input for a pasta extruder will be discussed and these principles will be used to discuss the implications of screw design, stability of output flow, and scale up. Dr Levine will also review the design and flow of dough within sheet forming / rolling systems.
February 11, 2011
Raw materials for pasta from the field to the extruder will be discussed, along with a discussion about how to specify raw materials that meet product objectives and the requisite quality control methodologies required insuring product consistency. Alternative raw materials used for Gluten Free pasta and other blends will also be covered.
Presentation covers how die inserts are designed to deliver a specific product shape along with how to specify product shapes for best results. Detailed methodologies for equalizing extrusion rate across the face of the die are covered in detail