COURSE CODE: FST 312
COURSE TITLE: Unit Operations in Food Processing
NUMBER OF UNITS: 3 Units
COURSE DURATION: Three hours per week

COURSE DETAILS:
Course Coordinator: Dr. O.P. Sobukola, B.Sc., M.Sc., PhD
Email: olajidephilip@yahoo.com This e-mail address is being protected from spambots. You need JavaScript enabled to view it , sobukolaop@unaab.edu.ng This e-mail address is being protected from spambots. You need JavaScript enabled to view it
Office Location: Food Science and Technology Department, COLFHEC
Other Lecturers: Mrs. O.E. Kajihausa

COURSE SYNOPSIS
Units and Dimensional analysis. Basic principle of unit Operations in Food Process Engineering material and energy balance.
Material handling and related preliminary operations such as cleaning, grading and sorting. Mechanical separation: sedimentation, centrifugation/cyclone separation, sieving and particle size analysis. Membrane separation processes – theory and applications of distillation extraction, expression, reverse osmosis. Contact equilibrium separation processes – theory and applications of absorption, extraction, crystallization and exchange absorption. Evaporation – multiple effects, principles and types.

FST 312 Lecture Note