Course Details

• Credit: 3
• Semester: 2
• Prerequisite: none
  

Synopsis

This course introduces the fundamental of engineering principles and theory in food processing unit operations. This course covers introduction to the significance of food engineering in 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 Thermodynamics Concepts
 ➤ Chapter 2: Energy Balance
 ➤ Chapter 3: Mass Balance
 ➤ Chapter 4: Chemical Reaction Kinetics
 ➤ Chapter 5: Fluids Mechanics
 ➤ Chapter 6: Heat Transfer
 ➤ Chapter 7: Mass Transfer
 

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. Formulate mass and energy balance for specific food processing.
3. Apply numerical solution to solve problems related to food engineering.