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.

This course aims to provide participants with an understanding of drying technologies commonly used across the food industry and how current processes and products can be further improved. This course will also look into the design and selection of the system implementations to improve the overall efficiency and effectiveness of the drying process

Teaching Team

What You’ll Learn

Topic 1
  • The course will present basic principles of drying theory and how the theory relates to practical application and drying systems currently used in the food industry. There will also be a discussion on water activity in foods and how it relates to both the quality and preservation of Food.
Topic 2
  • The principles of psychometrics will be combined with heat and mass balance techniques for both the analysis and the design of the drying processes. These principles will be demonstrated using practical examples.

Who Should Attend

  • This course is targeted at engineers, scientists, and operational staff involved in the development and manufacturing of dried food products.
 

Certificate and Assessment

A Certificate of Participation will be issued to participants who:
  • Attend 75% of the course
  • Undertake non-credit bearing assessment (during the course)

Schedule

Day 1 (21 Jul 2022) Schedule  The Foundations

Time Topic
8:30am Introduction & welcome
8:45am (1) Dried products and their quality
9:30am (2) Drying systems in the food industry
10:15am Break
10:45am (3) Basic drying theory
11:30am (4) Water activity: Basic concepts & isotherms
12:15pm (5) Water Activity: Food stability & the drying process
1:00pm Lunch
1:45pm (6) Principles of mass and energy balances
2:30pm (7) Application of mass & energy balance & principles of psychrometrics
3:15pm Break
3:45pm (8) Dryer performance comparison
4:30pm (9) Case hardening & sink - float
5:15pm End of day 1

Day 2 (22 Jul 2022) Schedule  Process Analysis and Optimization

Time Topic
8:30am Review of day 1
8:45am (10) Modelling the drying curve
9:30am (11) Use of dimensional analysis for process optimization
10:15am Break
10:45am (12) Design and specification of drying systems
11:30am (13) Case study – belt dryer
12:15pm (14) Spray drying technology
1:00pm Lunch
1:45pm (15) Case Study – fluidized bed dryer
2:30pm (16) Freeze drying technology
3:15pm Break
3:45pm (17) Improving the efficiency of established processes
4:30pm (18) Economic analysis of drying processes
5:15pm (19) General discussion
5:30pm End of day 2

Fees

Category Full Fee After SF Funding
Singapore Citizen (Below 40) / Singapore PR / LTVP+ Holder $2,996.00 $898.80
Singapore Citizen (40 & above) $2,996.00 $338.80
Non-Singaporeans $2,996.00 Not Eligible

Note:
  • All figures include GST. GST applies to individuals and Singapore-registered companies.
  • You can opt for either SkillsFuture Funding or Mid-Career Enhanced Subsidy. Both cannot be combined.

» Learn more about funding types available

Terms & Conditions:

SkillsFuture Funding


In order to be eligible for the 70% training grant awarded by SkillsFuture, applicants (and/or their sponsoring organisations where applicable) must:
  1. Be a Singaporean Citizen or Singapore Permanent Resident or LTVP+ Holder
  2. Not receive any other funding from government sources in respect of the actual grant disbursed for the programme

SkillsFuture Mid-Career Enhanced Subsidy

To be eligible for the 90% enhanced subsidy awarded, applicants (and/or their sponsoring organisations where applicable) must:
  1. Be a Singaporean Citizen
  2. Be at least 40 years old
  3. Not receive any other funding from government sources in respect of the actual grant disbursed for the programme
SIT reserves the right to collect the balance of the programme fees (i.e. the potential grant amount) directly from the applicants (and/or their sponsoring organisations where applicable) should the above requirements not be fulfilled.

SIT reserves the right to make changes to published course information, including dates, times, venues, fees and instructors without prior notice.

 

Key Info

Venue JTC Food Hub@Senoko, 15 Senoko Drive #07-01 S758202
Time 09:00 AM to 06:00 PM
Date 21 Jul 2022 (Thu) to
22 Jul 2022 (Fri)
Registration is Closed.

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