FPEN 303: Engineering & Design of Food Process I

Objectives: To identify and analyse processes involved in food processing in order to understand the need for specific unit operations. To study the relevance of unit operations in transforming raw food materials during processing.

Description: The course provides an appreciation of agglomeration, mixing and emulsification of foods, as well as irradiation processing. It also introduces students to mechanical processes including sedimentation, filtration, centrifugation, particle technology and particle size analysis. Discussions also cover size reduction and energy requirements. It explains the concepts of physical separation processes including membrane separations and evaporation (evaporators, single and multiple effects evaporator calculations). An important component is drying specifically including design of dryers, drying curves, psychometry and humidification, and applications in food systems. The concept of water activity, and models of sorption isotherms in foods are highlighted.