Skip to main content

CHE 424

Food Process Engineering

Physical properties of food materials; flow of particulate solids; steady and unsteady state heat and mass transfer operations (thermal and aseptic processing, cooking, frying, extrusion); microwave and ohmic heating; nonthermal preservation techniques; influence of processing on the nutritional quality of foods.
Weekly Contact: Lecture:3 hrs.
GPA Weight: 1.00
Course Count: 1.00
Billing Units: 1

Prerequisites

CHE 220 and CHE 308

Antirequisites

None

Co-Requisites

None

Custom Requisites

None

Mentioned in the Following Calendar Pages

*List may not include courses that are on a common table shared between programs.

Chemical Engineering