FDE434 DRYING OF FOODS AND DRYERS
| Course Code: |
5730434 |
| METU Credit (Theoretical-Laboratory hours/week): |
3(3-0) |
| ECTS Credit: |
5.0 |
| Department: |
Food Engineering |
| Language of Instruction: |
English |
| Level of Study: |
Undergraduate |
| Course Coordinator: |
Prof.Dr. ALÝ ESÝN |
| Offered Semester: |
Fall or Spring Semesters. |
| Prerequisite: |
Set 1: 5730324
|
| The course set above should be completed before taking
FDE434 DRYING OF FOODS AND DRYERS . |
Course Content
Importance of drying in food industry and dried products. Fundamental conservation rules of drying as a simultaneous heat and mass transfer operation. Humidity and the psychrometric chart, water sorption and desorption isotherms, theoretical relations and their importance on the operation. Effect of food structure on the expected mechanism of drying and methods to estimate the behavior. General types of dryers used in food industry. Spray, freeze and other special dryers. Drying by microwaves. IR and integrated systems. Design and control of dryers for batch and continuous operations.
