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
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.
-
CHE 200
Chemical Engineering Fundamentals -
CHE 204
Thermodynamics I -
CHE 214
Thermodynamics II -
CHE 215
Process Measurements -
CHE 217
Fluid Mechanics -
CHE 220
Heat Transfer -
CHE 307
Chemical Engineering Materials -
CHE 308
Mass Transfer -
CHE 309
Introductory Bioengineering -
CHE 312
Chemical Reaction Engineering -
CHE 315
Unit Operations Laboratory I -
CHE 318
Separation Processes -
CHE 319
Process Modeling and Simulation -
CHE 331
Engineering Statistics and Probabilities -
CHE 338
Chemical Engineering Computations -
CHE 404
Enhanced Oil Recovery -
CHE 413
Chemical Engineering Equipment Design -
CHE 414
Rate Processes in Chemical Engineering -
CHE 415
Unit Operations Laboratory II -
CHE 420
Particulate Engineering -
CHE 422
Biochemical Engineering -
CHE 424
Food Process Engineering -
CHE 425
Process and Engineering Optimization -
CHE 426
Transport Phenomena -
CHE 427
Fluidization Engineering -
CHE 430
Process Control -
CHE 44A/B
Plant Design -
CHE 451
Plastics Technology -
CHE 454
Polymer Science -
CHE 462
Computer Process Control -
CHE 471
Thesis/Research and Design Project -
CHE 473
Sustainable Energy Technologies -
CHE 474
Nanotechnology and Its Applications -
CHE 615
Air Pollution and Control -
CHE 616
Water and Wastewater Treatment -
CHE 617
Chemical Process Safety Loss Prevention -
CHE 618
Solid Waste Treatment -
CHE 714
Pharmaceutical Technology and Processing -
CHE 715
Membrane Technology