Food Process Engineering

Food Process Engineering
Mass and energy balances, thermodynamics, fluid flow, heat and mass transfer; unit operations in food processing, including thermal processing, frying, irradiation, refrigeration, freezing, and dehydration.
NDFS
355
 Hours4.0 Credit, 3.0 Lecture, 3.0 Lab
 PrerequisitesPHSCS 105 & MATH 112; or PHSCS 105 & MATH 119; Food Science majors only.
 TaughtWinter
 ProgramsContaining NDFS 355
Course Outcomes

Transport Processes and Unit Operations

Solve fluid flow problems to determine flow rate variables and pump requirements.

Assess fluid type and processing requirements to determine appropriate pump type.

Mass and Energy Balances

Calculate the effectiveness and amount of heat exchanged in tubular and plate heat exchangers under various flow conditions.

Calculate the amount of heat recovered in the regeneration section of a HTST pasteurizer under various flow conditions.

Determine the ideal conditions for heat transfer.

Mass and Energy Balances 2

Calculate the coefficient of performance for refrigeration cycles and make a judgment as to which refrigerant is appropriate for a hypothetical application.

Mass and Energy Balances 3

Calculate the amount of steam needed to achieve a hypothetical heating operation.

Unit Operations

Describe how various unit operations work individually and together.

Quality and Safety

Explain the function and operation of various processes and their controls that maximize food safety and processing efficiency while preserving food quality.

Determine thermal processing times.

Packaging

Know the chemistry and barrier properties of commonly used packaging types, including polymers.

Packaging 2

Know the functions of a packaging-type and be able to determine what functions the package is performing.