Fe 505 food engineering operation
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This document provides an overview of the Food Engineering Operation course. The course covers unit operations in food engineering including momentum transfer, mass and energy balances, fluid flow, mixing, separation processes, and heat sterilization. It also covers food dehydration, freezing, and storage. Practical sessions include equipment for processing foods like blanching, canning, bottling, freezing, and dehydration. Suggested reading materials on topics like transport processes, calculations, high-pressure processing, and thermal bacteriology are also listed.
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Fe 505 food engineering operation
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