• Poljoprivredno prehrambeno mašinstvo, Semester 2, position 3

This course provides an in-depth understanding of the various techniques and technologies involved in food drying processes. The course covers the principles and fundamentals of food drying, equipment and facilities for drying, drying methods and techniques, and the quality control of dried foods. The course also covers the application of drying in different food industries, including meat, fruits, vegetables, and grains.

Practical and theoretical knowledge of how to choose the appropriate method of drying agricultural and food materials. Upon successful completion of this course, students should be able to: • answers to technological requirements for drying agricultural and food materials, • select the appropriate drying method, • calculate the required capacities and sizes of importance for the selection of basic components of the dryer, • independently design the dryer based on the given input parameters of the process.

1. Drying theory (statics, kinetics, and dynamics of drying); 2. Methods of drying agricultural and food materials which imply the existence of the flow of hot agent through the material and the removal of water from its surface: 2.1. drying of a fixed layer of material (- chamber dryer, - conveyor dryer, - tunnel dryer.) 2.2. drying of the material in the moving bed (- shaft dryer, - rotary dryer, - fluidized bed dryer, - pneumatic dryer.) 3. Methods of drying slurry, puree, powder, and dehydrated flakes (- material spray dryer, - drum dryer.) 4. Drying methods that overcome the problems of structural damage and minimize the loss of taste and aroma (- lyophilization dryer, - dryer with osmotic dehydration.) 5. Drying methods used by modern technologies in order to achieve high quality of the dried product (- solar dryer, - dryer with integrated heat pump, - dryer with microwave and dielectric heating, - dryer with infrared heating, - jet dryer, - extrusion dryer, - ultrasonic vibration dryer, - Refractance Window dryer, - hybrid dryer.)

Development of an independent dryer project based on the defined project task and technological requirements, calculation of heat and mass load and required capacities of devices and equipment.

Defined by the curriculum of the study program / module.

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. 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: 0
Calculation tasks: 0
Seminar paper: 0
Project: 30
Consultations: 0
Discussion/workshop: 0
Research study work: 0

Review and grading of calculation tasks: 0
Review and grading of lab reports: 0
Review and grading of seminar papers: 0
Review and grading of the project: 10
Test: 0
Test: 0
Final exam: 5

Activity during lectures: 10
Test/test: 0
Laboratory practice: 0
Calculation tasks: 0
Seminar paper: 0
Project: 40
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.: Специјалне технике и технологије процеса сушења, Машински факултет у Београду, 2013.; Лыков В. А., (1950), Теория сушки," Государственное энергетическое издательство", Москва - Ленинград.; Arun S. Mujumdar: Hаndbook of industrial drying, 3rd. ed., CRC Press, 2006.; Xiao Dong Chen, Arun S. Mujumdar: Drying Technologies in Food Processing, Blackwell publishing, 2008.