Syllabus

Moisture in food and water activity, concept of equilibrium moisture content
(emc), air heating and movement, drying theory, drying curve and process, drying systems,
heat requirement and thermal efficiency of drying, aeration and tempering, operation and
control of dryers, dehydration principles and techniques, drying and dehydration
characteristics of cereals, pulses, and other bio-materials, advanced drying methods, heat and
mass transfer characteristics in drying operations, modelling and simulation of drying
operations

To learn basic concepts, various methods and processes of food drying
and dehydration

Benefits students’ to understand and learn about advanced drying methods
and its application in drying industries.

Arun S. Mujumdar, Handbook of Industrial Drying, CRC Press

McCabe, Smith and Harriot, Unit Operation in Chemical Engineering, McGraw-Hill Inc

P.K. Nema, B. P. Kaur, A.S. Mujumdar, Drying Technologies for Foods: Fundamentals and Applications, New India Publishing Agency

C.W. Hall, Drying and storage of agricultural crops, AVI Publishing Inc