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).