CHE 564 – LEC 0.50 – Course ID: 004018 – Food Process Engineering

Applications of unsteady and steady state heat and/or mass transfer operations to processing natural and texturized foods. Design and analysis of sterilization, low temperature preservation, concentration, separation and purification processes. Effects of formulation, additives and processing on organoleptic and nutritional quality. [Offered: W] Prereq: Level at least 4B Chemical Engineering

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