IUFoST-FD-3: Advanced Food Dehydration

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This ‘Advanced Course in Food Dehyrdation and Drying’ is intended to be a follow-up to the ‘Introductory’ and ‘Intermediate’ Food Dehydration and Drying Courses.

A number of topics will be covered to complement those already studied in the previous two drying courses. Now that the basics of drying have hopefully been mastered, a more ‘hands-on’ approach will be taken. Case studies based on personal practical experiences have been included to illustrate the application of psychrometrics to drying.

Term of Contents

  1. Getting Started
  2. Process Control in a Drying Operations
  3. Psychrometrics
  4. Troubleshooting
  5. Summary Comments
  6. Sources of Information
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