CSIRO to hold food drying technology course

CSIRO is holding a short course on food drying technology at its Food Innovation Centre in Werribee, Victoria, in March 2017.

One of the most frequently used operations across the food processing sector, drying is critical to the safety, quality and functionality of many food products and ingredients. However, it is also one of the most energy-intensive processes and is often poorly understood and inefficient.

The two-day course aims to give participants an understanding of drying technologies commonly used across the food industry, how current processes and products can be improved and how to design and/or select systems.

Program outline:

• basic drying theory
• drying systems used in the food industry
• water activity in food
• psychrometrics of drying
• heat and mass balance techniques and analysis of drying systems
• modelling a drying curve
• design and specification of drying systems
• improving efficiency of drying systems
• dried product quality
• laboratory and pilot plant demonstrations

The course will also include an optional session on spray-drying technology in parallel with other topics.

Who should attend?

The course is suitable for product development technologists, process improvement technologists, process engineers, innovation managers, technology managers, product development managers, technical managers, quality assurance managers, food safety managers, entrepreneurial investors, retailers from the food manufacturing industries, universities and government.

For more information on the course, click here.