FOOD 3140

This course builds on basic engineering principles to understand the operation of modern food processing plant facilities. The standard equipment used and the underlying principles that control their operation are examined for various high temperature (blanching, pasteurization, sterilization, evaporation, drying, extrusion) and ambient temperature (size reduction, homogenization, emulsification, centrifugation, filtration, extraction, irradiation) unit operations. [Restriction(s): FOOD*3160. Not available to students registered in BSC.FOOD or FOOD:C][Department(s): Department of Food Science]