Yearbooks

Food engineering 353


 
Modulekode FST 353
Kwalifikasie Undergraduate
Fakulteit Faculty of Natural and Agricultural Sciences
Module-inhoud

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.

Modulekrediete 18.00
Prerequisites FST 260 or permission from the HOD.
Contact time 1 practical per week, 3 lectures per week
Language of tuition Module is presented in English
Department Consumer and Food Sciences
Period of presentation Semester 1

The information published here is subject to change and may be amended after the publication of this information. The General Regulations (G Regulations) apply to all faculties of the University of Pretoria. It is expected of each student to familiarise himself or herself well with these regulations as well as with the information contained in the General Rules section. Ignorance concerning these regulations and rules will not be accepted as an excuse for any transgression.

Copyright © University of Pretoria 2019. All rights reserved.

FAQ's Email Us Virtual Campus Share