Overview

The course will be presented in English.

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.

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.

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

Who Should Attend?

This program is relevant to technical staff interested in the design, selection, or optimisation of drying processes for both food and feed products.

Sponsorship

We appreciate support/sponsorship from companies involved in providing equipment and services relevant to drying.

Become a Sponsor

Registration Fee

CLP 570,000 per person

Approx. USD735 / EUR620 or equivalent in other currency at time of invoicing. Registration fee is set in Chilean Peso and will vary when converted to other currencies according to fluctuations in exchange rates.

AVAILABLE DISCOUNTS

A 10% discount applied for registrations received by 25 July 2022

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 330,000 (or equivalent in other currency). Advise which University you are enrolled in at registration.

Non-profit Research Organisation (including University staff) – CLP 460,000

The registration fee includes PDF notes directly relevant to the presentations & will be provided prior to course commencement. Participants can order a more detailed hardcover text book at additional cost.

REGISTRATIONS CLOSE 29 AUGUST 2022

To book places at the course, use the link below to access the registration form.

We will confirm your registration and send an invoice for your registration fees. Fees must be paid prior to the course.

Registration Form

OUR CANCELLATION POLICY

Fees, less a 10% 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.

Venue

Fish Nutrition and Physiology Laboratory
Department of Agricultural and Aquaculture Sciences
Rudecindo Ortega Avenue 02950, an Juan Pablo II Campus
Temuco, Chile

Accommodation

Participants must organise their own accommodation. There are numerous options in Temuco. Following is a selection at a range of prices and locations.

HOTELS & RATES

Close to the University (10-15 minutes or less):

Hostal Loft de Campo EL Laurel
Holiday Inn
Hotel Diego de Almagro Temuco

Close to most restaurants and mall (30 minutes from University):

Hostal Selva Negra
Hotel Dreams Araucania
Apart Hotel Aragon
Hostal Plaza Las Banderas
Small Hotel Goblin´s House

What Participants Need to Bring

For safety and hygiene reasons, all visitors are requested to comply with the following clothing protocols on the second day for the demonstration:

flat, fully enclosed footwear, or steel-toed industrial safety shoes, are to be worn
full leg coverage (ie trousers) is required. Skirts, short pants or 3/4 length trousers are not suitable
you will be provided with a visitor dust coat and hair net
you will be asked to remove watches and all jewellery other than solid bands.

We also suggest usual items such as notepad, pen or pencil, and highlighter.

Further Information & Enquiries

Visit our Contact page.

Adrian Hernandez
Catholic University of Temuco (Chile)
Ph +56-45-2553905, 2205511

Course Presenter

Mr Dennis Forte, a chemical engineer with extensive experience in extrusion processing and associated processes including drying systems. Dennis has worked with a wide variety of companies and across numerous food and feed commodities.

Books by the Course Presenter

Available to course participants at 20% discount to list price. Limited spare copies will also be available for perusal/purchase at the course until sold out (orders at the same book cost, plus delivery, will be accepted for delivery after the course).

Food & Feed Extrusion Technology:
An Applied Approach to Extrusion Theory

This book provides background on extrusion technology relevant to all types of extruded food products.
› Hardcover USD220 or equivalent

The Design of Food Extrusion Dies

This book is unique in providing specific guidance on die design, with worked examples and tutorials.
› Hardcover USD260 or equivalent

Food Extrusion Process Scale-Up & Process Transfer:
Witchcraft or Science?

Scaling an extrusion process involves an understanding of many process variables. This book shows how scientific and engineering principles can be used to achieve the required outcome.
› Hardcover USD250 or equivalent

Food & Feed Drying Technology: A Practical Approach

This book provides practical information on different drying technologies used across the range of food and feed products. It includes design procedures with examples from the authors’ industrial experience.

Hardcover USD235 or equivalent

Shipping -

› Additional CLP20,000 or equivalent delivery per order.
› Some jurisdictions may apply additional import duties, charged directly to the receiver of the book/s.

Online Book Store