Food engineering 353

Module code FST 353
Qualification Undergraduate
Faculty Faculty of Natural and Agricultural Sciences
Module content

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. The principles of food engineering, particularly mass and energy balance are applied to provide relevance in addressing the UN Sustainable Development Goals (#3 and 7).

Module credits 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

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