4.1.3. Drying

Knowledge and skills

Students have knowledge about the aims of drying in food industry and its significance. They know what is the impact of drying on environment, can explain why drying is a high-energy demanding operation. Can classify and describe classic drying methods, and explain which drying parameters affect the drying rate and how. Can describe the current methods how the energy can be saved during drying, can describe modern drying methods and their impact on food quality.
Students can select the drying method for a particular type of product, can present the convective drying experimental data in drying curve graph, calculate energy efficiency of drying process

Teacher and organization

Katarzyna Samborska
Warsaw University of Life Sciences, Poland