This standard is about the principles of evaporation and drying in food and drink manufacture and/or supply operations. The principles of evaporation and drying is important in providing an underpinning knowledge to the different equipment, processes and materials used in the dairy, brewing and soft drinks industries.
You will need to know and understand the underpinning knowledge relating to the processing systems by which food products can be dried; the key features, advantages and disadvantages of each system. You will also need to know and understand common faults, how they occur and how they can be addressed.
This standard is for you if you work in food and drink manufacture and/or supply operations and need a broad understanding of the principles of evaporation and drying.
Knowledge and understanding
You need to know and understand:
1 the dairy products commonly produced by evaporation or dehydration
2 the fat, protein, lactose, moisture and total solids content of evaporated milk, condensed milk, full cream milk powder, skimmed milk powder and whey powder
3 the equipment and processes required to carry out evaporation and dehydration of food products
4 the key features of the plant equipment needed to carry out evaporation
5 the key features of the plant equipment needed to carry out drying
6 how the chemical composition of liquids, hygroscopic nature and ability to only slowly crystallise impacts on the production of dried products
7 how the high temperatures and short time (HTST) process used in the production of dried products affects the quality of the final product
8 how reducing the boiling point of the liquid product during evaporation can affect the quality of the final product
9 the by-products of evaporation and drying of products and how they can be utilised
10 what the common faults of evaporated and dried products are and how to deal with them at each stage of manufacture
11 how dried powders are stored to ensure maintenance of quality and yield
IMPFT156K Principles of evaporation and drying
Overview
This standard is about the principles of evaporation and drying in food and drink manufacture and/or supply operations. The principles of evaporation and drying is important in providing an underpinning knowledge to the different equipment, processes and materials used in the dairy, brewing and soft drinks industries.
You will need to know and understand the underpinning knowledge relating to the processing systems by which food products can be dried; the key features, advantages and disadvantages of each system. You will also need to know and understand common faults, how they occur and how they can be addressed.
This standard is for you if you work in food and drink manufacture and/or supply operations and need a broad understanding of the principles of evaporation and drying.
Knowledge and understanding
You need to know and understand:
1 the dairy products commonly produced by evaporation or dehydration
2 the fat, protein, lactose, moisture and total solids content of evaporated milk, condensed milk, full cream milk powder, skimmed milk powder and whey powder
3 the equipment and processes required to carry out evaporation and dehydration of food products
4 the key features of the plant equipment needed to carry out evaporation
5 the key features of the plant equipment needed to carry out drying
6 how the chemical composition of liquids, hygroscopic nature and ability to only slowly crystallise impacts on the production of dried products
7 how the high temperatures and short time (HTST) process used in the production of dried products affects the quality of the final product
8 how reducing the boiling point of the liquid product during evaporation can affect the quality of the final product
9 the by-products of evaporation and drying of products and how they can be utilised
10 what the common faults of evaporated and dried products are and how to deal with them at each stage of manufacture
11 how dried powders are stored to ensure maintenance of quality and yield
Keywords food; manufacture; dairy; processing equipment; evaporation; dried milk powder; dried egg; dried skimmed milk powder; whey powder; evaporated milk; condensed milk