PRINCIPLES OF FOOD ENGINEERING (2/2 Credits)

Learning Outcomes:

On successful completion of this course, student will be able to: Explain about basic principles and application of the unit operations such as units and dimensions, material and energy balance, and thermodynamics in processing engineering and preservation of food which is based on understanding of chemistry, physics, and mathematics; Illustrate about principles of psychrometrics, mass transfer and membrane separation with its application in food processing; Apply about concepts of fluid flow and heat transfer with its application in food processing; Apply about basic concepts of food preservation processes and storage for preserve food materials, eliminating harmfulnpathogens present in the food, and minimizing or eliminating spoilage microorganism and enzymes for shelf life extension; Calculate process in the design process of evaporation and dehydration in the system of food processing.

Topics:

1. Introduction
2. Fluid Flow in Food Processing
3. Heat transfer in food processing
4. Preservation Processes
5. Refrigeration
6. Food Freezing
7. Evaporation
8. Psychrometrics
9. Dehydration
10. utilities and equipment in food industry
11. Fluid Flow (newtonian)
12. Refrigeration
13. Food Freezing
14. Heat transfer in food processing (Steady state)
15. Evaporation and concentration
16. Preservation Processes
17. Dehydration
18. Mass transfer and Membrane separation
19. Psychrometrics
20. project
21. mass transfer and membrane separation
22. Heat transfer in food processing (unsteady state)
23. Fluid Flow (non-newtonian)