Coperion Infocus Newsletter Lebensmittel


8th Food Extrusion Seminar

Theory and practice of food extrusion.

On November 27-28, 2019, we hosted the 8th annual Food Extrusion Seminar, in conjunction with DIL (German Food Technology Institute). Again this year, the event was met with a great deal of interest: Approximately 50 participants from around the world attended this two-day intensive seminar at Coperion’s Stuttgart location.

The presentations given by Coperion, Coperion K-Tron, and DIL, gave participants basic-level knowledge as well as the latest information on technical developments and trends in the field of food extrusion. Speakers dealt with the machine technology of extruders and their peripheral units. Various technical aspects as well as a variety of processes for food extrusion were covered.

Juliette Rudzick and Christopher Pernutz, both of DIL, spoke about high-moisture extrusion of meat substitutes. Participants gained valuable information on drying extrudates from the presentation given by Olov Simon-Kutscher of Vibra Maschinenfabrik Schultheis GmbH & Co.  Rüdiger Stenger of Urschel Laboratories, Inc., presented various options for cutting and shredding extrudates.

Interactive practical units were offered to supplement the presentations. For example, participants could thus fit ZSK screw shafts with various conveying, mixing, and shearing elements to a screw configuration in a practical exercise.  

This year’s Food Extrusion Seminar was rounded out with two live extrusion demonstrations in the Coperion Food Test Lab where theoretical contents from the seminar were shown in practical applications. Coperion extrusion experts produced snacks on a ZSK 43 Mv PLUS Food Extruder. Participants could see how different parameters and recipe ingredients impact the process. Moreover, they could measure the extrudates and test their quality using different configurations.

Our extrusion experts demonstrated the production of plant-based meat substitutes from protein concentrate on a ZSK 27 Mv PLUS laboratory extruder that was equipped with an innovative cooling nozzle developed by DIL and a gravimetric solid material feeder and liquid feeder from Coperion K-Tron. Following the extrusion demonstration, participants were able to experience for themselves the extrudate’s meat-like structure and very good flavor at a tasting.

“The great interest in participating shows us that we are providing the right information on the topic of food extrusion in this two-day intensive seminar. The combination of theory and interactive practical units has proven itself over the course of many years. It’s a successful mixture that should be continued in this form, in the coming year as well”, concluded Uta Kühnen, Food Applications Process Engineer at Coperion.