Learning Path

Drying Fundamentals → Case Studies in Novel Drying Applications

This learning path systematically covers advanced drying technologies for food preservation, focusing on microwave, infrared, solar, and combined/hybrid drying methods. It begins with fundamental principles of drying and progresses to the operation, optimization, and quality impacts of each novel technology, culminating in the design of combined drying processes. Designed for graduate food science and engineering students, the path integrates necessary heat and mass transfer, food quality, and process engineering concepts.