Food Engineering Principles
Mass balances, heat transfer and fluid flow applied to food processing.
FDSC-330 Year 3 3 credits 12 lessons planned ▶ Video lessons coming soon
Offered by HSM University · Food Science
Course content
- 1Units and dimensionsComing
- 2Mass balancesComing
- 3Energy balancesComing
- 4Fluid flow in food plantsComing
- 5Pumps and pipingComing
- 6Heat transferComing
- 7Heat exchangersComing
- 8Thermal process engineeringComing
- 9Refrigeration systemsComing
- 10Psychrometrics and dryingComing
- 11Separation processesComing
- 12Sizing equipment: a case studyComing
Requirements
Recommended background. You can start any course at any time.
Description
Mass balances, heat transfer and fluid flow applied to food processing.
Part of the Agriculture & Food stream, typically taken in year 3.