Course Details

• Credit: 2
• Semester: 2
• Prerequisite: none
  

Synopsis

This course introduces the fundamental of engineering principles and theory in food processing unit operations. This course covers the introduction to the significance of food engineering in the food processing operation, units and dimensions, basic thermodynamics, material and energy balance, heat and mass transfer, fluid flow and kinetics of chemical reactions.

Course Objective

This course is designed to introduce basic principles and engineering application in the food processing operation.

Course Content

Lectures:
 ➤ Chapter 1: Basic Concepts in Thermodynamics
 ➤ Chapter 2: Heat Balance and Transfer
 ➤ Chapter 3: Energy Balance
 ➤ Chapter 4: Mass Balance and Transfer
 ➤ Chapter 5: Fluids Mechanics
 ➤ Chapter 6: Chemical Reaction Kinetics

Course Learning Outcomes

Upon successful completion of this course, students should be able to:
1. Explain basic engineering principles involved in the food operation unit.
2. Translate practical problems in food technology into mathematical equations.
3. Calculate basic engineering in food processing and evaluate the answers in a food technology context.