COURSE CODE: FST 312
COURSE TITLE: Unit Operations in Food Processing
NUMBER OF UNITS: 3 Units
COURSE DURATION: Three hours per week
Course Coordinator: Dr. O.P. Sobukola, B.Sc., M.Sc., PhD
Office Location: Food Science and Technology Department, COLFHEC
Other Lecturers: Mrs. O.E. Kajihausa
Units and Dimensional analysis. Basic principle of unit Operations in Food Process Engineering material and energy balance.
Material handling and related preliminary operations such as cleaning, grading and sorting. Mechanical separation: sedimentation, centrifugation/cyclone separation, sieving and particle size analysis. Membrane separation processes – theory and applications of distillation extraction, expression, reverse osmosis. Contact equilibrium separation processes – theory and applications of absorption, extraction, crystallization and exchange absorption. Evaporation – multiple effects, principles and types.