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13168 (v.2) Food Engineering 682
Area: School of Public Health Contact Hours: 4.0 Credits: 25.0 Lecture: 1 x 2 Hours Weekly Laboratory: 1 x 2 Hours Weekly
Engineering terminology, units and dimensions. Engineering principles of all key food processes. Practical examples of problem solving for dough mixing and extrusion. Review of unit conversion. Mass balance calculations. Flow sheet balances. Steady state and non-steady state balances. Energy balance definition. Mechanical energy balances.
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