CHE 564 Food Process EngineeringChemical Engineering (2009-2010)
Applications of unsteady and steady state heat and/or mass transfer operations to processing natural and texturized foods. Design and analysis of sterilization, low temperature preservation, concentration, separation and purification processes. Effects of formulation, additives and processing on organoleptic and nutritional quality. [Offered: W]
Prerequisites: Level at least 4B Chemical Engineering
Sections For Fall 2009
CHE 564 is not held in Fall 2009
Sections For Spring 2009
CHE 564 is not held in Spring 2009