The objective of this course is to discuss how to design equipment used in food processes.
1. Major Food Processes:
(1) Freezing
(2) Thermal Processing
(3) Dehydration and Drying
(4) Evaporation
(5) Filtration and Membrane Separation
(6) Centrifugation
(7) Crystallization
(8) Distillation
(9) Extraction

2. Auxillary Food Processes:
(1) Materials Handling
(2) Sorting and Grading
(3) Mixing
(4) Waste Treatment

3. Process Synthesis:
(1) Flowsheet
(2) Economy and Cost Evaluation