FPV 823
Industrial Drying of Food (2 Units)
Fundamental principles of drying – thermodynamic properties of air-water mixtures and moist solids, equilibrium moisture content, drying kinetics and mathematical modeling of drying process; classification and selection of industrial dryers; dryers for particulate solids, slurries and sheet-form materials; drying of selected food products: grains, fruits, vegetables and meat products; innovation in drying technologies.