教學目標

Objective

介紹重要之工程概念在食品科學上之應用。

To introduce the applications of important engineering principles in food science.

先修科目

Pre Course

物理、化學

Physics, Chemistry.

教學方式

Teaching Method

課堂講解、例題示範、隨堂測驗、期中考、期末考

Course lectures, examples, quizzes, Mid-term and final exams.

課程概要

Outline

為食品工程學之入門課程，介紹重要之工程概念在食品科學上之應用。由單位換算﹑熱力學簡介開始，包括流體食品的流動、食品加工使用之能源、熱傳、熱加工、無菌加工及包裝、冷凍系統、食品之冷凍、蒸發、溼度學、質傳、食品之乾燥、工廠設計簡介等主要部份。

This is an introductory course in Food Engineering. The course objective is to farmiliarize the students with the applications of important engineering principles in food science. Lecture topics include engineering units and dimensions, thermodynamics, fluid flow in food processing, energy for food processing, heat transfer in food processing, preservation processes, refrigeration, food freezing, evaporation, psychrometries, mass transfer, membrane separation, and dehydration.

開課系所

食品科學系(Food Science)