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Postgraduate Handbook

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Food Processing Principles - FOOD1577
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Campus: Kensington Campus
 
 
Career: Postgraduate
 
 
Units of Credit: 6
 
 
EFTSL: 0.12500 (more info)
 
 
Indicative Contact Hours per Week: 6
 
 
Fee Band: 5 (more info)
 
 
Further Information: See Class Timetable
 
  

Description

Food processing is introduced in a series of integrated labs and lectures covering the basics of food engineering: heat transfer and fluid flow. This includes heat and mass balances, heat and mass transfer, Fourier's equation, modes of heat transfer, heat exchangers, transient heat transfer and Heisler charts for cans, food properties, physical chemistry of phases in crystalline, steam and enthalpy, thermal death, sterility, Fo, Z and D values, retorting, lethality, texture of solids and liquids, product flow and pumping, non-Newtonian behaviour, esp. viscoelasticity, and intermediate moisture foods. Some example food operations are presented, including mixing, powders and slurries, baking, frying, roasting, cooling, thawing, and freezing.

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© The University of New South Wales (CRICOS Provider No.: 00098G), 2004-2011. The information contained in this Handbook is indicative only. While every effort is made to keep this information up-to-date, the University reserves the right to discontinue or vary arrangements, programs and courses at any time without notice and at its discretion. While the University will try to avoid or minimise any inconvenience, changes may also be made to programs, courses and staff after enrolment. The University may also set limits on the number of students in a course.