UNIT OPERATION (2 Credits)
Learning Outcomes:
On successful completion of this course, student will be able to: LO1 – Describe The fundamental concepts of ambient temperature processing and the equipment (constituent components and their functions) used in food industry; LO2 – Illustrate The fundamental concepts of heat processing and processing by removal of heat, and the equipment (constituent components and their functions) used in food industry; LO3 – Predict Process efficiency in every operation performed in the food processing industry; LO4 – Identify The changes that occur in every operation carried out in the food industry.
Topics:
- Smoking, Frying, Baking;
- Freezing;
- Dehydration;
- Refrigeration & Chilling;
- Evaporation;
- Size reduction;
- Cleaning, sorting, and grading;
- Blanching, pasteurisation, and sterilisation;
- Extraction and separation of food components;
- Mixing, forming, and coating.
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