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Drying 101: Mistakes That Kill Your Yields
Webinar - January 23, 2020

Drying 101: Mistakes That Kill Your Yields

Call it baking, smoking, curing, dehydrating, or drying, the vast majority of food processors have to remove water from food. Optimizing your process can deliver significant yield increases—often more than 3%.

In this 30 minute webinar, Scott Campbell shares key insights that will help you achieve significant gains, including:

  • modern methods for reducing the most challenging sources of variation
  • higher-accuracy measurements that allow tighter specifications
  • the role of extrinsic and intrinsic variables in evaluating yield, quality, and safety
  • how—and why—to characterize your drying process