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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
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