Before beginning this work, there will be a short review to refresh the materials and concepts from the ‘Introduction to Dehydration and Drying’ course. A thorough understanding of this introductory material is essential, since the introductory material is essential, since the intermediate course will build on it.
The purpose of this manual is to provide instruction pertaining to the overall mechanism of food drying and to demonstrate how these principles can be applied to actual food drying situations.
- Getting Started
- Thermal Properties in Food Materials
- Drying Mechanisms
- Drying Curves
- Types of Dryers
- Dryer Operation – Case Study
- Sources of Information