### Course Goals

The specific goals of this course are for you to:

- learn the use of engineering principles to solve problems encountered in food processing
- recognize the importance of heat, mass, and momentum transfer in designing food processes
- gain proficiency in using numerical approaches to design equipment for food processing and distribution

### Course Objectives

At the end of this course, you will be able to:

- Conduct mass and energy balances on processing equipment and operations
- Determine flow characteristics of fluids in pipes
- Determine the energy requirements of pumping water
- Measure flow rates of fluids in pipes
- Calculate the enthalpy of steam
- Describe and compute heat transfer in solids
- Compute heat transfer during fluid flow
- Apply fundamental principles of heat transfer to design heat exchangers
- Estimate unsteady-state heat transfer in heating and cooling applications
- Determine D- and z- values
- Compute thermal death time
- Calculate a thermal process using General method
- Determine properties of air and water vapor mixtures
- Describe constant and falling rate periods of drying
- Conduct mass and energy balance to design evaporators
- Apply principles of refrigeration to design refrigeration equipment
- Describe underlying mechanisms of ice crystallization
- Compute freezing time of foods
- Describe characteristics of freezing systems

### Instructor's Notes

This online course is based on the lectures that I gave to teach introductory courses on food engineering at the University of California, Davis. Each module is equivalent to a 50-75 minute class-period. The contents of this online course will be regularly updated with additional numerical examples to strengthen studentsâ€™ problem solving skills. A recommended textbook for this course is:

Singh, R. P. and D.R. Heldman. 2014. Introduction to Food Engineering. 5th edition, Elsevier Inc.

R. Paul Singh

August 4, 2020