CHE 424
Food Process Engineering
Physical properties of food materials; flow of particulate solids; steady and unsteady state heat and mass transfer operations (thermal and aseptic processing, cooking, frying, extrusion); microwave and ohmic heating; nonthermal preservation techniques; influence of processing on the nutritional quality of foods.
CHE 424 Requisite Information:
CHE 424 Let's You Take:
  • This course is not a prerequisite for any other courses.
Other:
Prerequisites: CHE 220 and CHE 308
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