Course: Drying, Granulation and Instantisation, Lecture (1503-541)

Persons:

• Prof. Dr. Reinhard Kohlus (verantwortlich)
• Dr. Martin Spraul (begleitend)

Type of Course:

lecture

In-Class Hours Per Week:

4

Contents:

Selection and lay out (dimensioning) of drying equipment for tasks in food processing. Scientific description of dryer, typical equipment used in food drying: i.e. spray dryer, belt drier, roller drier, freeze drier
Analysis and modelling of temperature-moisture behaviour of foods. Fundamentals of Agglomeration / granulation. Design, Scale up and operation (Process lay out) of granulators and agglomerators (Fluid bed and High shear mixer).
Computation of relevant problems related to dry food. Fundamental approach to problems in drying and dealing with low aw foods.
Selected examples of recipe effects in drying and instantisation of food.
Quality parameter of dry foods, interactions and storage effects. Characterisation, functionality and quality of food powders and related property functions, importance of amorphous state mechanism and parameter determining the quality of low aw food and their relation to the drying process.

Literature:

Trocknungstechnik in der Lebensmittelindustrie , Gehrmann, Esper, Schuchmann, Behrs-Verlag 2009;
Die wissenschaftlichen Grundlagen der Trocknungstechnik Band 1, , O. Krischer, W. Kast Springer Verlag 1992

Location:

Hohenheim

Remarks:

List of English literature will be provided at start of course

Module:

• 1503-540 Drying, Granulation and Instantisation (compulsory)

eLearning:

Course in ILIAS