Thursday, October 24, 2024 09:00 – Friday, October 25, 2024 17:00
UC Temuco Continuing Education Centre Avenue Rudecindo Ortega Temuco, Araucanía Chile
Overview
The course will be presented in English with simultaneous translation into Spanish.
Drying is one of the most common operations in food and feed production. It is used across virtually every sector/commodity. It is critical to the quality and/or functionality of many products, and it is one of our most energy-intensive process operations. Yet it is often poorly understood and inefficient.
This short course in Drying Technology combines the practical perspective of experienced industry professionals with the in-depth technical knowledge of drying processes.
The course will start by explaining water activity in products, and how it relates to both the quality/preservation of the product and the efficiency of the drying process. We will then go on to the basics of drying theory and how this theory relates to practical application. Different types of drying systems will be explained. Principles of psychrometrics will be combined with heat & mass balance techniques to analyse and design drying processes, demonstrated using practical examples.
On Day 2, more advanced drying concepts will be explained, using practical examples to demonstrate how drying curves can be modeled and predicted based on real data. Quality issues in dried products will also be discussed in more detail, and a case study presented to show how existing drying processes can be improved. The program will finish with a series of case studies about different drying technologies.
Aim
This course is about understanding the drying technologies used commonly across the food and feed industries – and how we can use that understanding to improve current processes and products, or design/select new systems that are both effective and efficient.
Objectives
Topics covered include:
› Water activity: Basic concepts & sorption/desorption isotherms
› Basic drying theory
› Drying systems used in the food and feed industries
› Principles of psychrometrics
› Tracing a drying process on a psychrometric chart
› Principles of mass and energy balances as applied to drying processes
› Modelling the drying curve
› Design and specification of drying systems
› Improving efficiency of established drying processes
› The use of Dimensional Analysis to optimise a drying process
› Case studies
Registration
CLP 650,000 per person
The registration fee is set in Chilean pesos and will vary when converted to other currencies according to fluctuations in exchange rates.
AVAILABLE DISCOUNTS
A 10% discount applied for registrations received by 6 SEPTEMBER 2024
An additional 10% discount applies for those attending consecutive courses.
An additional 5% discount applies for three or more course registrations received together from the same company.
Special fees for PhD students and non-profit research organisations (limited places available).
Advise on registration form if claiming special fee:
PhD Students – CLP 422,500 (or equivalent in other currency). Advise which University you are enrolled in at registration.
Non-profit Research Organisation (including University staff) – CLP 520,000 (or equivalent in other currency).
The registration fee includes handout notes directly relevant to the presentations & will be provided prior to course commencement.
REGISTRATIONS CLOSE 4 OCTOBER, 2024
OUR CANCELLATION POLICY
Fees, less a 15% handling charge, will be refunded if participants cancel their registration prior to the closing date for registrations. Fees will not be refunded after that date, but a substitute participant will be accepted at any time.
We reserve the right to cancel or postpone the course if necessary (e.g. due to insufficient registrations). In this case a full refund of fees will be available. Dennis Forte & Associates liability is limited to the registration fee only, and Dennis Forte & Associates cannot be held liable for air fares, accommodation, or other related expenses.
Course presenter
The main presenter is Mr Dennis Forte, a chemical engineer with extensive experience in extrusion processing and die design, including breakfast cereals, extruded snacks, pasta, and confectionery. Dennis has worked with a wide variety of companies using extrusion technology.
