Welcome to week 1!

In the first week, the fundamentals, needed for the further course, will be covered.

As the driving force for drying is the moisture difference between the product and the surrounding air, the first part of this week will be about moisture. You will learn about the correlation of the product water content and its stability as well as about the air moisture and drying rate.

For the removal of water, heat has to be transferred from the surrounding air to the product. Hence, the second part of this week will be on heat transfer. You will learn about the outer heat transfer –from the environment to the product– as well as about the inner heat transfer within the product.

Many detailed exercises will allow you to transfer the obtained knowledge to specific examples.

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This article is from the free online course:

Drying and Encapsulation of Food Ingredients in Powder Form

EIT Food