This course aims to study the laws governing the removal of water in all its forms, whether bound to or free from the different constituents of matter. The course describes the operation of evaporation processes under high or moderate vacuum, dehydration phenomena, and the models related to reactions occurring in foods and affecting various quality criteria. The ultimate goal is the optimization of the different processing operations.
- Enseignant: Djedouani Djamila Djedouani Djamila