Introduction to Fruit and Vegetable dehydration

Introduction

Here you will learn the basics of dehydration, opportunities in dehydrated fruits and vegetables and market trends, different types of dryers used in the food industry, few case studies, and basic calculations involved in food dehydration.

This section covers the following topics:
1. Food dehydration Market trends
2. Basics of dehydration and process optimization
3. Industrial food dehydration and types of dryers
4. Types of dryers and dryer selection
5. Case studies
6. Mathematical calculations

 

Dr Sagar Gokhale is the Co-founder and owner of Ojman Foodbio which is involved in the manufacture of herbal tea, dry mixes, fruit syrups, etc. It has business in both B-to-B as well as the retail sector. He has worked with Pune-based company, “Kwanza Animal Health” for development of dog “treats”. He has also worked with Mumbai based company, “Hi-Media” on statistical optimization of fermentation media to maximize cell production. He was visiting lecturer for Advances in Food Technology for M.Tech. Foods and Food Engineering for B.Tech. Foods at Department of Food Engg. & Tech., Institute of Chemical and Visiting lecturer in Chemical and Biochemical Engineering: Integrated M.Tech.-Ph.D. the course at the Department of Technology, University of Pune. He is completed PhD and MTech from ICT Mumbai.

Any student or professional willing to enhance or refresh their knowledge in this topic. The learner should be ready to spare some time to listen to experts and ready to learn from them.

Post the completion of the course, the candidate will be assessed based on 10 multiple-choice questions. The candidate securing 70% marks will get soft copy of the certificate. The certificate will be issued by Food Tech Pathshala.