FS 3224 - Food Engineering II

A continuation of Food Engineering I. Topics include unit operations such as aseptic processing, drying, evaporation, filtration, membrane separation, size reduction, extrusion, particle size analysis, and refrigeration; consideration of electricity and its uses will be included.

Prerequisite(s): FS 3122 - Food Engineering I.

2 hours Lecture and 3 hours Laboratory
3 credits