Transcription of Drying Principles and Practice - KMUTT
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Drying Principles and Practice - KMUTT
Professor A. S. MujumdarNational University of SingaporeDrying: Principles and Practice International Workshop on Drying of food and BiomaterialsBangkok June 6 7, 2011 ContentsIntroduction to food processing; Drying FundamentalsClassification general ideasWhy so many dryer types?Key criteria for classificationCriteria for dryer selectionDifferent dryer typesEnergy related issues in dryingSpecial/Innovative dryers ClosureFood Processing Need of food processing to avoid the spoilage of foods due to various reasons; to increase shelf life; to make food products availablethrough out the year The spoilage could be due to physical damage, chemical damage, microbial attack Various food processing methods Freezing, canning, preserving in syrup, food irradiation, salting, vacuum packaging, dehydration canning and freezing best way to retain the taste, appearance, and nutritive value of fresh food (Cost involvement) Drying /Dehydration very much cost effective; product takes much less storage space than canned or frozen foods.
Professor A. S. Mujumdar National University of Singapore Drying: Principles and Practice International Workshop on Drying of Food and
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Fo o d, Food, Aspects, Curriculum programme with foundation provision) Qualification, PACKAGING OF BAKERY PRODUCTS, Assessing Microbial Safety of Drinking Water, World Health Organization, Recommendations, NATIONAL DIPLOMA: BIOTECHNOLOGY, NATIONAL DIPLOMA: BIOTECHNOLOGY Extended curriculum programme