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Drying and Encapsulation of Food Ingredients in Powder Form

Reinhard Kohlus, Nora Ruprecht, Jakob Fröhlich, Julia Senge, and Erich Windhab

Topics Covered

Fundamentals of heat and mass transfer
Drying (Modelling, Spray drying, Fluid bed drying, Air drying, Vacuum drying)
Encapsulation and Coating (Extrusion, Fluid bed coating, Spray drying, Molding)
Raw materials (Amorphous state, Crystalline materials, Biopolymers, Proteins)
Functional Properties (In use properties, Storage behaviour, Powder properties, Process requirements)

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Time

20 hours

Via

FutureLearn

Institutions

ETH Zurich

EIT Food

University of Hohenheim

Instructors

Reinhard Kohlus

Nora Ruprecht

Jakob Fröhlich

Julia Senge

Erich Windhab

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