Basic concepts of food process engineering; First and second law of thermodynamics; Heat and mass balance; Heat transfer; The flow of fluids; Physical properties of foods: optical, thermal, electrical, mechanical, geometrical and rheology of food (integrated within the different topics).
1. Develop their problem solving skills.2. Be able of evaluating material and energy balance in processing industry.3. Acquire a fundamental understanding of heat transfer mechanisms.4. Increase the basic understanding of selected unit operations in food processing.
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 FST 2101 FOOD ENGINEERING 1.docx | 19.37 KB |