People Innovation Excellence

UNIT OPERATION IN FOOD PROCESSING (2 Credits)

Learning Outcomes:

On successful completion of this course, student will be able to: Describe the fundamental concepts of operation units in food industry; Use physical and mathematical formula during process; Analyze the basic concepts, terminology and theories of units and dimensions, energy balances, material balances; Select food material based on size reduction, flow of fluids, separation and concentration of food components, and heat processing treatments.

Topics:

  1. Introduction to Unit Operations: Fundamental Concepts;
  2. Units and Dimensions (1);
  3. Units and Dimensions (2);
  4. Material Balances (1);
  5. Material Balances (2);
  6. Energy Balances (1);
  7. Energy Balances (2);
  8. Flow of Fluids;
  9. Mechanical separation and concentration of food components (1);
  10. Mechanical separation and concentration of food components (2);
  11. Size Reduction;
  12. Heat processing (1);
  13. Heat processing (2).

Published at : Updated

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