FOSC 204: Unit Operations in Food Processing I [Prerequisite CHEM 213, FOSC 201]

Overview of the laws of conservation of mass and energy and concepts of materials and energy balance in food processing. Transport phenomena - Theory and applications of fluid flow; Heat transfer theory and applications and equipment. Mechanical operations - Size reduction of solid and liquid foods, theory, applications and equipment; effects on physicochemical properties foods. Mechanical separation - centrifugation, filtration, expression, sieving; Mixing - mixing of liquids and solids, effect of mixing on functionality of foods.