Course Overview
Presents the spray-drying of food products in a workshop format. Discusses the use of psychrometric charts; delivery of liquid spray droplets; drying air concerns; cleaning, maintenance and inspection of components; and the safe handling of raw and finished products.
Prerequisite(s)
- 70% in FOOD 1705
Credits
0.5
- Retired
- This course has been retired and is no longer offered. Find other Flexible Learning courses that may interest you.
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