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This page last updated 22 January 2009. |
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Food Industry Engineering Pty Ltd |
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Course Details |
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Day 1: Water Activity in Foods
Water activity: Basic concepts & sorption/desorption isotherms
Water activity and microbial stability
Water activity and chemical stability
Sorption-desorption isotherms and prediction models (measurements, properties, uses)
Water Activity and shelf life (moisture migration through packaging materials)
Methods of measuring water activity/moisture content
Demonstration: practical use of water activity information (water analyser software)
Day 2: Food Drying Technology
Basic drying theory
Drying systems used in the food industry
Principles of psychrometrics, Tracing a drying process on a psychrometric chart
Principles of mass and energy balances as applied to drying processes
Monitoring/evaluating drying processes - belt and rotary drying examples
Design and specification of drying systems
Improving efficiency of established drying processes
Freeze drying (optional)
Back to general course information
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Following is a List of Topics covered in the course. Please note that the program may be subject to minor change. |
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Food Water Activity and Drying Technology |
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This course is run by FoodStream in conjunction with Food Industry Engineering Pty Ltd and the Institute of Food Research and Product Development, Kasetsart University, Bangkok, Thailand. . |
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On-Line Registration |
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For course related enquiries, including registrations, contact: FoodStream Phone: +61 7 3137 1433 Fax: +61 7 3102 9128 Email: foodsteam@foodstream.com.au |
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Bangkok - Thailand 12 & 13 November 2009 |
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Pellet Milling Technology |
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