ISC372 : Food Process Engineering 3 (2-3-4)
Prerequisite : Have earned credits of ISC 390
Engineering principles of importance to food processing, including thermal processing with emphasis on determining thermal processes for the Low Acid Canned Foods, refrigeration systems, consequences of freezing on physical properties of foods and freezing time estimation, psychrometric chart and fundamental conservation rules of drying as a simultaneous heat and mass transfer operation, food concentration with focuses on mass and energy balance in evaporator, size reduction, solid-liquid extraction, and filtration.