|Module code||FST 353|
|Faculty||Faculty of Natural and Agricultural Sciences|
Lectures: Mass and energy balance. Heat transfer theory: Convection, conduction and radiation. Energy for food processing. Fluid flow and rheology. Unit operations: materials handling, cleaning, sorting, grading, peeling, disintegration, separation (e.g. membrane technology), pumping, mixing and forming, heating, concentration, drying, extrusion, refrigeration, freezing. Tutorials/practicals: Calculations on mass and energy balances, psychrometry, refrigeration and freezing.
|Prerequisites||FST 260 or TDH|
|Contact time||1 practical per week, 3 lectures per week|
|Language of tuition||Module is presented in English|
|Academic organisation||Food Science|
|Period of presentation||Semester 1|
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