Drying is one of the most common operations in food and feed production, yet it is often poorly understood and inefficient. This short course in Drying Technology combines the practical perspective of experienced industry professionals, with the in-depth technical knowledge of drying processes.

This course is about understanding the drying technologies used commonly across the food and feed industries - and how we can use that understanding to improve current processes and products, or design/select new systems that are both effective and efficient.

It covers water activity in products and how it relates to both the quality/preservation of the product and the efficiency of the drying process, and the basics of drying theory and how this theory relates to practical application. Different types of drying systems will be explained. Principles of psychrometrics will be combined with heat & mass balance techniques to analyse and design drying processes, demonstrated using practical examples.

Day 2 covers more advanced drying concepts using practical examples to demonstrate how drying curves can be modeled and predicted based on real data. Quality issues in dried products will also be discussed in more detail, and a case study presented to show how existing drying processes can be improved. The program will finish with a series of case studies about different drying technologies.

This course is run by Australian company FoodStream and runs back to back with one on aquafeed extrusion technology, making it convenient for participants to attend both.

Details here.