4.1.3. Drying

Categories: 4. Scale Up
Wishlist Share
Share Course
Page Link
Share On Social Media

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

Show More

What Will You Learn?

  • The aim of the course is to provide knowledge about the role of drying in food processing, its impact on the environment, methods of drying, methods to save energy during drying and ways to acquire high-quality of dried products.

Course Content

The role and aims of drying in food processing

  • The role and aims of drying in food processing
    30:00

The impact of drying on the environment

Classification of drying methods and drying kinetics

Classic drying methods

Current methods of save energy and acquire high-quality of dried products (part I)

Current methods of save energy and acquire high-quality of dried products (part II)