Program details may be subject to change
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)