Food and Feed Drying Technology

Drying is amongst the most commonly utilised operations in food and feed processing, as well as in other process industries. It is also one of the most energy-intensive, therefore making it a significant operation with respect to both processing cost and carbon footprint.

In many instances, if the dryer is producing suitable product, it tends to be ignored. Typically, many industrial drying processes are performing, but not

well. These deficiencies may be with respect to energy efficiency or production efficiency, or with respect to product quality and consistency. If we take

the time to understand our drying processes, we often find significant opportunities for improving productivity.

This text draws on the wide industry experience of the two authors, gained over decades across a wide range of products, industries, and drying

technologies. Relevant theoretical background is presented, but with a practical focus - describing tools which can be used in industry to understand, analyse, and improve drying processes. It includes worked examples - from the authors' practical experience - to demonstrate how these tools can be applied.

Dennis Forte graduated in chemical engineering and spent ten years with the Mars Corporation in both process and product development roles within the areas of confectionery and pet food extrusion technologies. He moved on to work with The Uncle Toby's Company as the Process Engineering Manager, where he was actively involved in the quantification and optimisation of ready-to-eat breakfast cereal and snack manufacture. He is has been practicing as an independent engineering consultant to the food industry since 2000, providing technical support, design expertise and training to a broad range of manufacturers.

Gordon Young has a degree in Agricultural Engineering, with a Master of Engineering Science, and a Graduate Diploma in Business, with over 25 years experience in engineering related to food processing. He held public research positions, before teaching in food technology and engineering at the University of Qld. Since 1998 he has worked in technical consulting to the food industry, working with a wide range of industrial clients.