AACCI Food Extrusion short course

Rilie Morgan, NCI’s processing specialist, attended the AACCI Food Extrusion short course in Minneapolis April 10-12.  Rilie is pictured here during a field trip to Buhler, Inc.  The course focused on improving skills in designing and troubleshooting the extrusion process.  Some of the topics included comparative analysis of extruders, rheology, die and cutter design, raw materials, preconditioning, physical and functional properties in cooking extruders, thermo-mechanical processing, control of expansion, and heat transfer.