This short course is presented by Dennis Forte & Associates in collaboration with CSIRO’s Food Innovation Centre. This course is organised through CSIRO.
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 and inefficient.
This course aims to give participants an understanding of drying technologies commonly used across the food industry and how we can improve current processes and products, and design/select new systems that are safe, effective and efficient. The program combines the practical experience and in-depth technical knowledge of industry professionals and CSIRO. It was first run at Werribee in March 2016, and received very positive feedback from participants.
On day 1 we present basic drying theory, and how the theory relates to practical application and systems currently used in the food industry. We 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 explain more advanced drying concepts, using case studies to demonstrate how drying curves can be modeled 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.
Spray Drying Option at the Werribee Course
While the basic principles apply to all drying processes, including spray drying, there are specialised aspects unique to spray drying technology. At the course in Werribee, an optional session on spray drying (in parallel with other topics) will be offered.
Sponsor
We appreciate support/sponsorship from companies involved in providing equipment and services relevant to food extrusion operations.
Registration Fee
$1540 (inc.GST) Early Bird registration by 17 December 2024
$1760 (inc. GST) Full registration fee from 18 December 2024
The registration fee includes PDFs directly related to the presentations as well as lunches, morning & afternoon refreshments.
REGISTRATIONS CLOSE 7 FEBRUARY 2025 (late registrations can be accepted, subject to being able to process them and receive payment in time)
To register you will be taken to the CSIRO Drying Course Page
Registration Link will be available soon.
Venue
CSIRO’s Food Innovation Centre
671 Sneydes Road
Werribee, VIC
Australia
Further Information & Enquiries
Visit our Contact page.
Extrusion training can also be offered to companies on-site at their facility, at a level suitable for operators, or for technical staff.
Course Presenters
Dennis 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.
Dr Henry Sabarez is 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.
Darren Gardiner is Food Manufacturing Team Leader at CSIRO and is responsible for leading the CSIRO’s pilot plant operations and food manufacturing capability. He has worked in the dairy industry for over 20 years with more than 10 years in research and development with particular experience in powder technology. Darren has a Bachelor of Science from RMIT and a diploma in Dairy Technology from the University of Melbourne.
Books by Course Presenter
Available to course participants at 20% discount to list price. Limited spare copies will also be available for perusal at the course (orders at the same book cost, plus delivery, will be accepted for delivery after the course).
Food & Feed Extrusion Technology:
An Applied Approach to Extrusion Theory
This book provides background on extrusion technology relevant to all types of extruded food products.
› Hardcover AUD340 (USD220)
The Design of Food Extrusion Dies
This book is unique in providing specific guidance on die design, with worked examples and tutorials.
› Hardcover AUD380 (USD250)
Food Extrusion Process Scale-Up & Process Transfer:
Witchcraft or Science?
Scaling an extrusion process involves an understanding of many process variables. This book shows how scientific and engineering principles can be used to achieve the required outcome.
› Hardcover AUD380 (USD250)
Food & Feed Drying Technology: A Practical Approach
This book provides practical information on different drying technologies used across the range of food and feed products. It includes design procedures with examples from the authors’ industrial experience.
Hardcover AUD360 (USD235)
Shipping -
› An additional fee for shipping will be charged per order.
› Some jurisdictions may apply additional import duties, charged directly to the receiver of the book/s.
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