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303495 (v.1) Food Engineering 382
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, mixing, cooking, freezing, frying and drying. Review of unit conversion. Mass balance calculations. Flow sheet balances. Steady state and non-steady state balances. Energy balance definition. Mechanical energy balances. |
Availability
| Year | Location | Period | Internal | Area External | Central External | | 2004 | Bentley Campus | Semester 2 | Y | | |
Area
External | refers to external course/units run by the School or Department, offered online or through Web CT, or offered by research. |
Central
External | refers to external course/units run through the Curtin Bentley-based Distance Education Area |
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