FSHN 4710: Food Processing
Credits: 3. Contact Hours: Lecture 3.
Prereq: ABE 4510 or CHE 3570 or FSHN 3510
Principles and application of food processing using both thermal (ex., blanching, pasteurization, canning, drying, freezing, evaporation, aseptic processing, extrusion) and non-thermal (ex., high pressure, irradiation, Ohmic, pulsed electric field) unit operations. Emphasis on microbial inactivation for food safety and preservation, process heat and mass balance, and related numerical problem solving.
(Typically Offered: Fall)