3 credits
Spring 2025 Lecture Upper DivisionData from last updated 3/29/2025
Spring 2025
Spring 2025 Instructors:
Application of momentum and heat transfer to biological and food process engineering. Viscosity, non-Newtonian fluids, experimental methods of rheological characterization of food and biological systems; viscoelasticity; design equations for pipe flow, pumps, mixing, emulsification, extrusion, sheeting, heat exchanges, aseptic processing, sterilization, freezing, and evaporation.
Learning Outcomes1Gain and understand the principles, design and analysis of biological and food process engineering operations.
2Know the characteristics and analysis of the flow of biological fluids.
3Gain an understanding of the principles, design and analysis of thermal processing operations.
4Gain an understanding of the principles and analysis of freezing.
Prerequisites
Attachments
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