SyllabusScope

Food Engineering

XL5.4 Food Engineering · XL5: Food Technology

FOODTECH.ENGG Food Technology

Mass and energy balance, momentum, heat and mass transfer, and the unit operations of food plants.

8 sub-topics

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02

momentum transfer - flow rate and pressure drop relationships for Newtonian fluids flowing through pipe, Reynolds number

  • FOODTECH.ENGG
05

mass transfer - molecular diffusion and Fick's law, conduction and convective mass transfer, permeability through single and multilayer films

  • FOODTECH.ENGG
06

mechanical operations - size reduction of solids, high pressure homogenization, filtration, centrifugation, settling, sieving, mixing and agitation of liquid

  • METHODS.SEPARATION
07

thermal operations - thermal blanching, pasteurization, sterilization, evaporation of liquid foods, hot air drying of solids, spray and freeze-drying, freezing and crystallization

  • FOODTECH.ENGG
08

mass transfer operations - psychrometry, humidification and dehumidification operations

  • FOODTECH.ENGG