Drying and Encapsulation of Food Ingredients in Powder Form
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Explore methods for the drying and encapsulation of food
High quality food is typically highly sensitive, especially to oxidation. This kind of food requires specialist treatment to avoid degradation and food spoilage. On this course you will learn about one such treatment: drying and encapsulation.
You will learn the fundamentals of the drying and encapsulation process, exploring different techniques and methods. You will learn how to improve product performance by understanding areas like stability and storage behaviour. You should leave the course able to advise on process and product design and guide decisions for optimum food production.
This course is for those working in food production, this includes food scientists and technologists, chemists, and food product developers.
- Improve product performance i.e. stability, storage behaviour ,Collect relevant data to set-up encapsulation product recipes and processes,Apply heat and mass balances to scale up dryer requirements,Interpret drying data and characteristic drying curves,Evaluate recipes of dry material regarding interactions and storage requirements,Compare existing technologies and choose the optimal one for the given task
- This course is for those working in food production, this includes food scientists and technologists, chemists, and food product developers.