People Innovation Excellence

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:

  1. Smoking, Frying, Baking;
  2. Freezing;
  3. Dehydration;
  4. Refrigeration & Chilling;
  5. Evaporation;
  6. Size reduction;
  7. Cleaning, sorting, and grading;
  8. Blanching, pasteurisation, and sterilisation;
  9. Extraction and separation of food components;
  10. Mixing, forming, and coating.

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