Academic Catalog


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. AL ESN
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.