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 Food Processing Principles - FOOD1360
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 Students studying
   
   
 
Contact: Paterson,Janet Lorraine
 
 
Campus: Kensington Campus
 
 
Career: Undergraduate
 
 
Units of Credit: 6
 
 
EFTSL: 0.125 (more info)
 
 
Contact Hours per Week: 6
 
 
Session Offered: See Class Timetable
 
 
Fee Band: 2 (more info)
 
  

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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