Food and Bioprocess Engineering Unit Operations ((3))

Catalog description

Principles of the engineering design, testing and analysis of unit processing operations employed in the food and bioprocess industries, such as sterilization, pasteurization, freezing/refrigeration, drying, evaporation, and fermentation, along with physical, chemical and phase separations. Design and analysis of thermal, freezing, evaporation, dehydration; and mechanical, chemical and phase separations processes as governed by reaction kinetics and rheology of food and biological materials.