About Course
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
Course Content
Drying
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The role and aims of drying in food processing (drying as a method of preservation and creation of food properties, examples of dried food)
41:24 -
QUIZ 1
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The impact of drying on the environment (energy consumption during drying – reasons and examples)
31:39 -
QUIZ 2
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Classification of drying methods and drying kinetics (drying rate and the impact of process parameters)
34:38 -
QUIZ 3
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Classic drying methods
01:41:50 -
QUIZ 4
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Current methods of save energy and acquire high-quality of dried products (pre-treatments, hybrid drying, novel methods) part
01:05:17 -
QUIZ 5
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Current methods of save energy and acquire high-quality of dried products (pre-treatments, hybrid drying, novel methods) part II
39:32 -
QUIZ 6
