Food Drying and Dehydration
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Follow on Instagram for UpdatesFood Drying and Dehydration Syllabus — Unit-wise Content
The official GTU curriculum for Food Drying and Dehydration (subject code 3141407) as prescribed for Food Proc. · Semester 4 divides the course into 8 units, covering 40 listed topics. The unit-wise breakdown below is read from the GTU syllabus document for this subject code, so you can check what the course actually covers before deciding which papers to attempt.
Download the official syllabus PDF (3141407)Unit 1 Introduction
- Drying definition
- Moisture removal and its need
- Dehydration of food
- Utilities of drying
- Theoretical aspects of drying
- Thermal properties related to drying of foods
Unit 2 Food Moisture
- Moisture content measurement
- representation and determination
- Equilibrium moisture content (EMC)
- its determination
- models and importance
- Moisture sorption curves
- Hysteresis phenomenon
Unit 3 Drying theory and mechanisms
- Drying process and methods
- Drying rate periods – constant and falling rate periods and their calculation
- Capillary and diffusion theory
- Thin layer and deep bed drying
- Dryer performance indices – overall thermal efficiency
- specific energy consumption
- coefficient of performance
Unit 4 Classification and selection of dryers
- Classification and selection
- Quality criteria for dryer selection
Unit 5 Types of dryers and their applications
- Basic construction and application of the following dryers –Tray dryers
- Vacuum dryers
- Spray dryers
- Fluidized bed dryers
- Freeze dryers
- Flash Dryers
- Super-heated steam drying
- Solar energy based dryers
- Osmotic Dehydration
- Drum dryer
Unit 6 Subject Code
- 3141407 6 Dryer design: Basic design steps and calculations – Tray dryer
Unit 7 Properties of dried products
- Chemical and Microbiological characteristics of dehydrated foods
- Re-hydration ratio
- size and density
- water activity
Unit 8 Emerging Trends in Drying Technologies
- Novel drying techniques
- Hybrid dryers
- Energy and environment conservation
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