FST 318 Course Synopsis

COURSE CODE:   FST 318
COURSE TITLE:    Food Engineering Applications
NUMBER OF UNITS: 2 Units
COURSE DURATION
:  Two hours per week

COURSE DETAILS:
Course Coordinator: Prof. L.O. Sanni, B.Sc., M.Sc., PhD
Email: lateef_2@yahoo.com This e-mail address is being protected from spambots. You need JavaScript enabled to view it ; lsanni@cgiar.org This e-mail address is being protected from spambots. You need JavaScript enabled to view it
Office Location: Food Science and Technology Department, COLAMRUD
Other Lecturers: Mrs. O.E. Kajihausa

COURSE SYNOPSIS
Thermophysical properties of Food:  Glossary of thermophysical properties of foods and methods of determinations, Relevance to food processing, Food composition versus thermophysical properties. Thermal processing: Retort processing and controls; thermal death time equivalent; Relevance and calculation of D, Z, Q10 values for some thermal treatments.  Application of fluid flow theory: Basic fluid properties; fluid transportation system in food processing, components classification and selection criteria; pumping power requirement and classification.  Food dehydration theory and Applications:  Drying theory, calculations of drying rate, time and equilibrium moisture content; dehydration equipment, classification and selection.

FST318 Lecture Note

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