Course: Food Drying Technology
THIS SHORT COURSE IS PRESENTED BY FIE & FOODSTREAM IN COOPERATION WITH CSIRO’S FOOD INNOVATION CENTRE. THIS COURSE IS ORGANISED THROUGH CSIRO, FULL INFORMATION & REGISTRATION VIA CSIRO COURSE WEBPAGE.
Date: March 2 - 3 2021
Time: 8.30am – 4.30pm AEDT both days (Two day course)
Cost: 10% discount for AIFST members
REGISTRATION: https://www.fie.com.au/events/food-drying-technology-werribee or https://events.csiro.au/Events/2020/November/20/Food-drying-technology-short-course-2021
Drying is one of the most frequently used operations across the food processing sector and is critical to the safety, quality and functionality of many food products and ingredients. However, it is one of the most energy-intensive processes and is often poorly understood and inefficient.
This course aims to give participants an understanding of drying technologies commonly used across the food industry and how we can improve current processes and products, and design/select new systems that are safe, effective and efficient. The program combines the practical experience and in-depth technical knowledge of industry professionals and CSIRO. It was first run at Werribee in March 2016, and received very positive feedback from participants.
On day 1 we present basic drying theory, and how the theory relates to practical application and systems currently used in the food industry. We go on to discuss water activity in foods and how it relates to both the quality/preservation of products and the efficiency of the drying process. Principles of psychrometrics will be combined with heat and mass balance techniques to analyse design and drying processes, demonstrated using practical examples.
On day 2 we explain more advanced drying concepts, using case studies 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 case studies presented to show how a range of drying processes can be improved.
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