Optimal drying is no easy task

M.A.I. Schutyser, M. Verschueren, H. Straatsma, M. Hadiyanto, P. de Jong

Research output: Contribution to journalArticleProfessional


Drying processes in the food industry often operate at a suboptimal level. The most important reason for this is that to obtain optimal drying, a complex balance must be found among variables such as energy costs, product quality, dryer design and safety. Therefore, there is a need for a systematic approach and concrete solutions. NIZO food research has developed a step-by-step optimisation approach that not only makes use of process and product scans, but simulation techniques such as CFD (Computational Fluid Dynamics).
Original languageEnglish
Pages (from-to)21-27
JournalNew Food
Issue number3
Publication statusPublished - 2008


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