Welcome to week 2!

In the second week, you will learn about different dryer set ups.

Week 2 will complete the fundamentals from week 1, as the first part will be on mass transfer.

These fundamentals will then be applied to the drying process and dryer set-ups.

Different dryers such as belt dryers, tray dryers, fluid bed dryers, spray dryers and freeze dryers will be explained in detail. You will learn how to perform basic lay-out calculations and to tailor the process to the product.

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

Share this article:

This article is from the free online course:

Drying and Encapsulation of Food Ingredients in Powder Form

EIT Food