Food Process Engineering I

At the end of this course, the students should be able to: 1. describe the mechanisms of, and do calculations which underpin the primary unit operations in food processing; 2. explain the importance of mechanical separation in food industry for sedimentation, centrifugation, filtration, size reduction, screening and particle size analysis; 3. appraise energy utilisation in food processing; 4. determine energy mix in food industries; and 5. state the prospects of renewable energy in food industries.

Mechanisms and calculations which underpin the primary unit operations in food processing. Mechanical separations (principles, design features, operations and maintenance of machineries used in food industries for sedimentation, centrifugation, filtration, size reduction, screening and particle size analysis). Emulsification; mixing; refrigeration; freezing. Concepts in energy utilization in food processing. Energy mix in food industries; prospects of renewable energy in food industries.