Course Overview
Presents the principles involved in spray-drying to persons employed in spray-drying operations. Topics include food dehydration principles, spray-drier components, the psychrometric chart, spray-drying operations and safe product handling.
Prerequisite(s)
- No prerequisites are required for this course.
Credits
1.5
- Retired
- This course has been retired and is no longer offered. Find other Flexible Learning courses that may interest you.
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