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.
- Getting Started
- Process Control in a Drying Operations
- Summary Comments
- Sources of Information