|05-262 Food Engineering Principles W(3-2) [0.50]|
Introduction to engineering principles and operations in food processing including heat transfer, thermal processing, refrigeration, fluid flow, separating, mixing, size reduction and moisture modifications. Material and energy balances. Instrumentation and process control concepts.
|Prerequisites: [0.50] credit in physical chemistry or biochemistry or [0.50] credit in organic chemistry beyond the 100 level.|
|1998-99 Undergraduate Calendar|
Last revised: May 31, 1998.