4th Year

This course provides a comprehensive understanding of the principles, methods, and applications of drying and dehydration in agricultural crop processing. It begins with an exploration of the fundamentals of drying processes, including key parameters, psychrometry, drying kinetics, and their impact on product quality. Then, delves into various drying methods, dryer types and selection. This course also covers the drying processes and technologies for vegetables, fruits, root crops, oil crops, cereals, spices, stimulants, and seeds emphasizing product-specific considerations.