Food Drying Technology Short Course 14-15 March

14-15 March 2018 8.30 am – 4.30 pm

CSIRO’s food innovation centre, 671 Sneydes Rd, Werribee

Register before 7 March 2018

About the event

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 has received ongoing very positive feedback from participants.

We will present basic drying theory, how the theory relates to practical application and systems currently used in the food industry. We will then 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 and design drying processes, demonstrated using practical examples.

On Day 2, we will explain more advanced drying concepts, using practical examples to demonstrate how drying curves can be modelled 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.

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
  • optional session on spray drying

Who should attend?

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.

Cost

$1375.00  Early bird registration by 9 February 2018
$1595.00   Registration fee from 10 February 2018

All fees include GST

Lunch and refreshments are included.

CSIRO logo

CSIRO’s food innovation centre makes it easy for food and ingredient companies to access our extensive expertise, technologies and support in innovation, including our $50m world-class food manufacturing pilot plants. From adopting innovative technologies and improving process efficiency to creating high value products for new markets, we partner with industry every day.

 

FoodStream logo

FoodStream Pty Ltd is a private R&D company offering a complete range of professional technical consulting services to the food processing industry, including a range of specialist training courses. Due to its unique business structure, FoodStream is able to deliver innovative, flexible solutions to the needs of food processors. Course presenters Gordon Young (Food Industry Engineering) and Dennis Forte (Dennis Forte and associates) are associates of FoodStream

To register click here

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Coordinator – Victorian Food Innovation Network

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