Key words
Objectives
The primary purpose of this course is to illustrate the relationship between
basic physical and engineering principles and the fundamentals of raw
material and food processing.
As the complexity of the technological operations multiplies it is very
important for the future food scientists and technologists (in their role
of problem solvers) to be able to combine general knowledge on biological
systems and engineering principles
Topics
Material and energy Balance
Transport systems
Size Reduction
Centrifugation and filtration
Distillation
Extraction
Adsorption
Transfer of heat
Evaporation.
Drying
Prerequisites
General physics and mathematics
Final Objectives
Materials used
Teacher' course
Study costs
Study guidance
Teaching Methods
Lectures
Assessment
Oral examination
Lecturer(s)
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