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FST 203
FOOD PROCESSING
FOOD SCIENCE AND TECHNOLOGY 203
(3 units) WINTER QUARTER
COURSE GOALS: To teach graduate students in Food Science and Technology advanced food processing, including application of fluid flow, heat and mass transfer, and reaction kinetics principles to the unit operations involved in the processing and preservation of food.
TEXT USED: Course notes.
ENTRY LEVEL: Course 110A, Physics 5C or 7C, Chemistry 107B and an undergraduate course in Food Processing.
TOPICAL OUTLINE:
- 1. Conservation Laws
*Mass
*Energy
*Momentum (Force) - Heat Transfer
*Heat transfer mechanisms
*Transient heating
*Phase changes - Rheology
*Solid foods
*Liquid foods
*Viscoelastic behavior - Mass transfer
*Separation processes - Kinetics
*Quality changes
*Stability
GRADING: Letter grade based on homework assignments, tests and project.
DATE PREPARED: January 12, 1996
INSTRUCTOR: K.L. McCarthy