Unit Operations

Course Outline

Reference: R. L. EARLE with M.D. EARLE: Unit Operations in Food Processing (free web edition of a popular textbook)

1) Heat Transfer Operations

Dowtherm

2) Food Freezing

Power point lecture

3) Evaporation and Dehydration

Food drying

4) High Pressure Processing

KILLING PATHOGENS: High-Pressure Processing Keeps Food Safe

5) Comminution

Cutting, slicing, dicing, grinding + pulping

6) Materials transfer

7) Heat Exchange

8) Forming and Shaping

9) Biochemical Transformation

Industrial Fermentations

Batch and Continuous Fermentations