• Semester 6, position 4

This course covers the basic principles of drying and hygrothermal processes in materials science and engineering. It includes an introduction to the mechanisms of moisture transfer, the thermodynamics of drying and the physics of the hygrothermal behavior of materials. The course primarily focuses on the processes that occur during the drying of agricultural and food materials.

Upon successful completion of this course, students should: • know the characteristics and specifics of agricultural and food materials; • know all the present mechanisms of heat and mass transfer and apply them to describe the drying process; • master the knowledge and skills that are important for knowing the statics, kinetics and dynamics of the drying process.

1. Food Conservation 2. Dehydration 3. Material properties 4. Heat and mass transfer in drying processes 5. Humid air 6. Drying agents 7. Food materials 8. Preparation of food for drying 9. Statics, kinetics, and dynamics of the drying process

Laboratory measurement of material mass change over time on moisture scales and preparation of drying studies. The student decides on the agricultural or food material of his choice and begins the process of preparing the material for drying, determining the basic physical and chemical properties and organoleptic properties. Samples of the selected material are dried on a moisture balance and a home dehydrator. Also, the moisture content of the material is determined. Based on the measured data before and after drying, as well as energy consumption on the home dehydrator, conclusions are made about the quality of the process and products, the energy efficiency of the process, and improvement measures. The result of the work is a drying study in which all measurements, results, and observations are entered.

Defined by the study program / module curriculum.

The Laboratory for Agricultural Machinery and Plants has a section specializing in measurements in the field of drying, as well as appropriate measuring equipment, models, models and exhibits. Also, the computer center of the laboratory has the resources necessary for data analysis and work on modeling processes and phenomena. Some of the basic laboratory resources used in practical classes are: 1. Laboratory moisture balance; dehydrator and oven; 2. Computer acquisition, endoscopic camera, digital measuring equipment; 3. Equipment for measuring the dimensions of materials and masses; 4. Software for modeling the drying process and fitting data; 5. Software for analysis of organoleptic properties of materials. Students are provided with an example of completed projects and seminar papers, various instructions and standards.

Total assigned hours: 75

New material: 30
Elaboration and examples (recapitulation): 0

Auditory exercises: 0
Laboratory exercises: 30
Calculation tasks: 0
Seminar paper: 0
Project: 0
Consultations: 0
Discussion/workshop: 0
Research study work: 0

Review and grading of calculation tasks: 0
Review and grading of lab reports: 5
Review and grading of seminar papers: 0
Review and grading of the project: 0
Test: 0
Test: 5
Final exam: 5

Activity during lectures: 10
Test/test: 0
Laboratory practice: 40
Calculation tasks: 0
Seminar paper: 0
Project: 0
Final exam: 50
Requirement for taking the exam (required number of points): 50

Златановић И. Сушење у биотехничким системима, Машински факултет, 2022. (доступно у библиотеци Машинског факултета); Топић, Р.: Сушење и хигротермички процеси, Машински факултет у Београду, 2013.; Лыков В. А., Теория сушки," Государственное энергетическое издательство", Москва - Ленинград, 1950.; Arun S. Mujumdar: Handbook of industrial drying, 3rd. ed., CRC Press, 2006.; Xiao Dong Chen, Arun S. Mujumdar: Drying Technologies in Food Processing, Blackwell publishing, 2008.