The objective of the course is to discuss the basic principles of heat transfer and to apply heat transfer principles to. major food processing operations
Major content of the course:
1. Steady State Heat Transfer:
(1) Conduction
(2) Convection
(3) Radiation
(4) Boiling and Condensation
(5) Heat transfer Coefficient
(6) Temperature Measuring Device
(7) Heat Exchanger
(8) Microwave Heating
2. Unsteady State Heat Transfer
3. Heat Transfer Operations in Food Processing
(1) Freezing
(2) Thermal Processing
(3) Drying
(4) Evaporation