"Learn the ins & outs of spray drying and catch up on the latest developments to optimize your process and save on costs".

Efficient operation of spray dryer processes is a challenging subject with many different aspects. It requires both theoretical understanding of heat and mass transfer during drying and the product physical properties. In this 1-day course, you will be taken from the basics to the practical side of spray drying, thus giving a complete view of the different elements involved with spray drying operations. This course is intended for professionals responsible for the operation, design and optimization of spray drying processes in the food industry.

Course fee: $850 ex VAT per participant, including lunch.

Location: Ramada Fresno North Hotel California


8:30 Coffee and reception
9:00 Opening: Introduction to the course by Jim Kent, Caloris & Peter Heusinkveld, NIZO
9:15 Spray drying Basics by Kevin van Koerten, NIZO
10:00 Theory: Psychometry by Kevin van Koerten, NIZO
10:45 Coffee/tea break
11:15 Theory: Powder properties by Kevin van Koerten, NIZO
12:00 Lunch
13.30 Current trends and developments in drying by Jim Kent, Caloris
14.15 Coffee/tea break
14.30 Spray Dryer Safety by Jim Kent, Caloris
15.15 Case studies: Product quality, dryer capacity and fouling by Kevin van Koerten, NIZO
15.45 Interactive modelling session: Spray dryer optimization, using gPROMS by Dan Braido, PSE and Kevin van Koerten, NIZO
17.00 Closing


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