COURSE CODE: FST 318
COURSE TITLE: Food Engineering Applications
NUMBER OF UNITS: 2 Units
COURSE DURATION: Two hours per week
COURSE DETAILS:
Course Coordinator: Prof. L.O. Sanni, B.Sc., M.Sc., PhD
Email: lateef_2@yahoo.com ; lsanni@cgiar.org
Office Location: Food Science and Technology Department, COLAMRUD
Other Lecturers: Mrs. O.E. Kajihausa
COURSE SYNOPSIS
Thermophysical properties of Food: Glossary of thermophysical properties of foods and methods of determinations, Relevance to food processing, Food composition versus thermophysical properties. Thermal processing: Retort processing and controls; thermal death time equivalent; Relevance and calculation of D, Z, Q10 values for some thermal treatments. Application of fluid flow theory: Basic fluid properties; fluid transportation system in food processing, components classification and selection criteria; pumping power requirement and classification. Food dehydration theory and Applications: Drying theory, calculations of drying rate, time and equilibrium moisture content; dehydration equipment, classification and selection.
