Course Description

05-430 Food Processing Engineering Design F(3-2) [0.75]

Formulation of mathematical models to describe food processing operations and the response of foods to such operations. Process evaluation, development and computer-aided design of operations such as thermal processes and food freezing. The influence of water activity and structure on the enzymatic, cellular, organic and structural systems of foods. The properties of powders and particulate foods and mechanical operations with solid foods.

Prerequisites: 05-326, 42-201, 65-100.

Course Profile

1998-99 Undergraduate Calendar