Operations Professionals 2019 - Herberto Dutra, Engineer with 30 years of experience in the Food Industry, having worked for the following companies: World’s Finest Chocolate, Kraft Foods, Nestlé, Bay Valley y Sensient

Session Highlights
• Learn about the fundamentals of spray drying, including all its different units of operation.
• Select and design the best spray drying system, based on the application requirements.
• Perform basic dryer calculations to determine the system’s efficiency and base line.
• Troubleshoot typical problems that occur in Spray Drying operations.
• Learn the drying system’s limits and how to increase process efficiency.
• Learn the critical design parameters for all units of operation that are part of a Spray Drying system
Who Will Benefit
Anyone involved with the operations, design, testing and projects requiring Spray Drying technology.
Operations Professionals
Engineers, Scientists
Quality Control Professionals
Environmental
Health and Safety Professionals and anyone involved with Spray Drying systems. Professionals who work in the Food, Beverages, Specialty Chemicals, Pharmaceutical, Pulp and Paper, Pilot Plants, etc. will greatly benefit from this course.
Overview
This 90-minute online training focuses on Spray-Drying process and technology, which is present in numerous industries. Even though the training will focus on the fundamentals of Spray-Drying by emphasizing scientific principles that are common to any industry, specific examples will be given for applications in Food, Beverages, Chemicals, Pharmaceuticals, Pulp and Paper, etc. The course will balance the science behind Spray-Drying with real-world challenges that are faced on the day-to-day routine of Operations, Engineers and Science Professionals.
Module 1 – Fundamentals of Spray Drying Technology
• Introduction to Spray Drying
• Elements of a Spray Dryer processing line
• Feed slurry conditions – Pre-heating, viscosity, solids percentage, etc.
• What makes a particular product more challenging to dry than others?
• Methods of liquid atomization: Which method to select?
• Configurations of Spray Drying Systems.
• Single-stage versus multi-stage drying processes
• Chamber design and configuration
• Instrumentation.
Speaker
Herberto Dutra, Engineer with 30 years of experience in the Food Industry, having worked for the following companies: World’s Finest Chocolate, Kraft Foods, Nestlé, Bay Valley y Sensient. Mr. Dutra has many years of experience in the design, construction and operations of Food manufacturing facilities, which includes the development of GMPs, Food Safety programs and sanitary design, etc.