Food Water Activity & Drying Technology
For currently planned public courses see our Events page.
This training can also be provided to companies on-site.
Program details may be subject to change - often customised to site priorities.
Water Activity in Foods
Water Activity Basic concepts & sorption/desorption isotherms
Water activity and microbial stability
Water activity and chemical stability
Sorption-desorption isotherms and prediction models (measurements, properties, uses)
Water Activity and shelf life (moisture migration through packaging materials)
Methods of measuring water activity/moisture content
Demonstration practical use of water activity information (water analyser software)
Food Drying Technology
Basic drying theory
Drying systems used in the food industry
Principles of psychrometrics, Tracing a drying process on a psychrometric chart
Principles of mass and energy balances as applied to drying processes
Monitoring/evaluating drying processes - belt and rotary drying examples
Design and specification of drying systems
Improving efficiency of established drying processes
Freeze drying (optional)