Rutgers University 3 credits Food Science
Engineering principles of food processing and preservation. Laboratory experiments designed for hands-on experience using state-of-the-art equipment to understand the engineering principles associated with food processing and preservation taught in lectures. Material balances, gas and vapors, psychrometry, energy balances, fluid mechanics, heat and mass transfer, and dehydration. Lecture and integrated lab. Prerequisite: Food Processing Technologies 11:400:301
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