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Price

$1595

Event date and time

Wednesday 2 - Thursday 3 Mar 2016

Location

CSIRO's Food Innovation Centre
671 Sneydes Road, Werribee, Vic

Pricing

  • Registration

    $1595

Dates and Times

Event date: Mar 2016

Wednesday 2 - Thursday 3 Mar 2016

CSIRO's Food Innovation Centre

671 Sneydes Road, Werribee, Vic

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More information

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 usedacross the food industry and how we can improve current processes and products and design/select new systems that are safe, effective and efficient.

This short course in drying technology is a new program combining the practical experience and in-depth technical knowledge of industry professionals, FoodStream Pty Ltd and CSIRO.

We will present basic drying theory, how the theory relates to practical application and systems currently used in the food industry. We will then 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 will explain more advanced drying concepts, using practical examples to demonstrate how drying curves can be modelled 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.

This short course includes practical demonstrations of drying assessment tools, a visit to CSIRO’s food innovation centre pilot plant and demonstration of a range of drying technologies.

Program outline

  • basic drying theory
  • drying systems used in the food industry
  • water activity in food
  • psychrometrics of drying
  • heat and mass balance techniques  and analysis of drying systems
  • modelling a drying curve
  • design and specification of drying systems
  • improving efficiency of drying systems
  • dried product quality
  • laboratory and pilot plant demonstrations

Who should attend?

Product development technologists, process improvement technologists, process engineers, innovation managers, technology managers, product development managers, technical managers, quality assurance managers, food safety managers, entrepreneurial investors, retailers from the food manufacturing industries, universities and government.

Cost

$1375.00  Early bird registration by 5 February 2016
$1595.00   Registration fee from 6 February 2016
Registration closes 24 February 2016

All fees include GST

Lunch and refreshments are included.

Course Presenters

Gordon YoungGordon 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. Gordon is also an associate of FoodStream Pty Ltd, which provides a diverse range of technical services to the food processing industry.

Dennis ForteDennis 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. Dennis is also an associate of FoodStream Pty Ltd, which provides a diverse range of technical services to the food processing industry.

Henry SabarezDr Henry Sabarez 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.

 

CSIRO logoCSIRO's food innovation centre makes it easy for food and ingredient companies to access our extensive expertise, technologies and support in innovation, including our $50m world-class food manufacturing pilot plants. From adopting innovative technologies and improving process efficiency to creating high value products for new markets, we partner with industry every day.

FoodStream logoFoodStream Pty Ltd is a private R&D company offering a complete range of professional technical consulting services to the food processing industry, including a range of specialist training courses. Due to its unique business structure, FoodStream is able to deliver innovative, flexible solutions to the needs of food processors.

Hosts

CSIRO's food innovation centre

www.foodstream.com.au

Program

Final Drying Program (PDF, 140KB)

Sponsor

Clextral; Extrusion, Expertise, Excellence