Food and Biological Process Engineering

Catalog description

Engineering principles of fluid flow, thermal processes and other topics will be applied to the design of systems for the food and biological process industry. Due to the focus on unit operations and material and energy balances, the examples used will be applicable to bioreactor production, food processing, pharmaceutical manufacture, etc. At the end of this course, students will be able to do the following: use and convert units and dimensions applicable to food processing; apply laws of conservation of mass and energy to unit operations; evaluate time and temperature profiles for food pasteurization and sterilization; design an aseptic processing system; describe operation of mechanical refrigeration systems; calculate freezing times; design a continuous air blast freezing system; compute the energy requirements in single and multiple effect evaporators; and use the psychrometric chart in relation to drying processes.