Course Details

• Credit: 3
• Semester: 1
• Type: Core
• Prerequisite: IMK106 Introduction to Food Engineering (pass)
  

Synopsis

This course will expose the students to the main topics in food process engineering operations. Topics covered include thermal processing, refrigeration, freezing, evaporation, drying, physical separation, size reduction, mixing, and non-thermal processing. Topic on food industry waste and wastewater treatment will also be discussed.

Course Objective

This course is designed to introduce unit operations in food processing.

Course Content

Lectures:
 ➤ Chapter 1: Thermal Processing
 ➤ Chapter 2: Cooling and Freezing
 ➤ Chapter 3: Evaporation
 ➤ Chapter 4: Drying
 ➤ Chapter 5: Separation
 ➤ Chapter 6: Size Reduction
 ➤ Chapter 7: Mixing
 ➤ Chapter 8: Non-thermal Processing
 ➤ Chapter 9: Water and Waste Treatment in Food Industry

Course Learning Outcomes

Upon successful completion of this course, students should be able to:
1. Explain basic principles of unit operations and also waster and waste treatment in food industry.
2. Explain the methods and effects of preservation and processing on food product quality.
3. Apply numerical solution to solve problems involved in unit operations of food processing.