NDFS 355

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Food Process Engineering

Course Description

Mass and energy balances, thermodynamics, fluid flow, heat and mass transfer; unit operations in food processing, including thermal processing, refrigeration, freezing, and packaging.

When Taught

Winter

Min

4

Fixed

4

Fixed

3

Fixed

2

Other Prerequisites

Food Science majors only.

Title

Transport Processes and Unit Operations

Learning Outcome

Solve fluid flow problems to determine flow rate variables and pump requirements. Assess fluid type and processing requirements to determine appropriate pump type.

Title

Mass and Energy Balances

Learning Outcome

Calculate the effectiveness and amount of heat exchanged in tubular and plate heat exchangers under various flow conditions. Calculate the amount of heat recovered in the regeneration section of a HTST pasteurizer under various flow conditions. Determine the ideal conditions for heat transfer. 

Title

Mass and Energy Balances 2

Learning Outcome

Calculate the coefficient of performance for refrigeration cycles and make a judgment as to which refrigerant is appropriate for a hypothetical application.

Title

Mass and Energy Balances 3

Learning Outcome

Calculate the amount of steam needed to achieve a hypothetical heating operation.

Title

Unit Operations

Learning Outcome

Describe how various unit operations work individually and together.

Title

Quality and Safety

Learning Outcome

Explain the function and operation of various processes and their controls that maximize food safety and processing efficiency while preserving food quality.  Determine thermal processing times.

Title

Packaging

Learning Outcome

Know the chemistry and barrier properties of commonly used packaging types, including polymers.

Title

Packaging 2

Learning Outcome

Know the functions of a packaging-type and be able to determine what functions the package is performing.