Course content

The course will be lectured normally every second year. Next time autumn 2025. Frame for the technical content: Introductions to Phase Transitions. Physical State and Molecular Mobility. Water and Phase Transitions. Sorption Isotherms. Food Components and Polymers. Time-Dependent Phenomena. Mechanical Properties. Drying Kinetics. Drying and dewatering processes and systems. The course will be individually adjusted.

Learning outcome

Knowledge: The course provides the student with knowledge about: Dewatering and drying processes. Phase changes and physical conditions. Time dependent phenomena in materials during drying. Drying kinetics. The course gives the student insight about: Physical and thermal processes for dewatering and drying. Dewatering phenomena and processes

Skills: The course should enable the student to: Design and dimensioning of dewatering and drying processes. Evaluation of different processes and suitability for different materials and solutions

General competence: The course should give the student: Competence within dewatering and drying processes. Knowledge about phase changes and water mobility in products during dewatering and drying

Learning methods and activities

Colloquium where the PhD candidates present the topics followed with discussions. To pass the course a score of at least 70 percent is required.

Compulsory assignments

• Practical tasks

Recommended previous knowledge

Basic knowledge in thermodynamics, heat and mass transfer.

Required previous knowledge

Thermodynamic or heat and mass transfer, Basic refrigeration

Course materials

Selected chapters from following books: Phase Transitions in Foods, Yrjö Roos, Handbook of Industrial Drying, Arun S. Mujumdar, Selected articles and papers.