THIS SHORT COURSE IS PRESENTED BY FIE & FOODSTREAM IN COOPERATION WITH CSIRO FOOD & NUTRITION FLAGSHIP.
FULL INFORMATION & REGISTRATION VIA THE CSIRO COURSE WEBPAGE.
A SIMILAR COURSE IS ALSO BEING OFFERED AT WERRIBEE ON 7 & 8 MARCH 2017 (THE WERRIBEE COURSE INCLUDES AN OPTIONAL PARALLEL SESSION SPECIFICALLY ON SPRAY DRYING).
Overview
Drying is one of the most frequently used operations across the food processing sector and is critical to the safety, quality and functionality of many food products and ingredients. However, it is one of the most energy-intensive processes and is often poorly understood and inefficient.
This course aims to give participants an understanding of drying technologies commonly used across the food industry and how we can improve current processes and products, and design/select new systems that are safe, effective and efficient. The program combines the practical experience and in-depth technical knowledge of industry professionals and CSIRO. It was first run at Werrribee in March 2016, and received very positive feedback from participants.
On Day 1 we present basic drying theory, and how the theory relates to practical application and systems currently used in the food industry. We go on to discuss water activity in foods and how it relates to both the quality/preservation of products and the efficiency of the drying process. Principles of psychrometrics will be combined with heat and mass balance techniques to analyse design and drying processes, demonstrated using practical examples.
On Day 2, we explain more advanced drying concepts, using case studies 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 case studies presented to show how a range of drying processes can be improved.
Note that issues specific to Spray Drying are not covered in the Brisbane course.
The course at Werribee on 7 & 8 March 2017 includes an optional session specifically on spray drying (in parallel with other topics).
Registration Fee
$1375.00 Early bird registration by 19 October 2016
$1595.00 Registration fee from 20 October 2016
All fees include GST.
Register via the CSIRO course webpage >>
Venue
CSIRO Health & Food Sciences Precinct
39 Kessels Road
Coopers Plains
Qld 4108
Further information & Enquiries
Visit our Contact page, or reach Gordon directly.
Gordon Young (FiE)
gyoung@fie.com.au
+61 414 681200
Drying training and technical assistance with drying systems can also be offered to companies on-site at their facility.
Course Presenters
Gordon Young of Food Industry Engineering is a food process engineer who has worked in drying technology in University and research sectors, as well as with private companies. He has designed, specified, and improved industrial drying processes in areas as diverse as fluidised bed systems for tea, a belt dryer for whole root ginger, heat pump and other drying systems for fruit, and belt drying systems for a range of other products including pet and aquafeeds.
Dennis Forte of Dennis Forte & Associates is a chemical engineer with extensive experience with multi-national and smaller private food and feed manufacturers. He has worked in drying systems across food, feed, and other industrial systems, often associated with extrusion processes.
Dr Henry Sabarez is a Principal Research Scientist at CSIRO with extensive experience in food drying. He is a specialist in heat & mass transfer, fluid dynamics modelling and computer simulation, process design, development and optimisation. Henry's research on the drying of fruits, vegetables and meat products focusses on the integrated application of novel technologies such as ultrasonics and electromagnetic waves with view to minimising energy use, increasing product quality and the efficiency of the drying process.
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