Course Code : ABF 251
Course Title : Food Process Engineering
Weekly lecture and application hours of the course: 3-0
Course Description:Operations and processes in food industry – engineering aspects and mathematical interpretation. Mechanical and physical processes – washing, cleaning, peeling, grinding, sorting, pressurization, homogenisation, filtration. Thermal processes (blanching, cooking, roasting, baking). Mass and energetic balances of thermal processes (pasteurisation, sterilization, evaporation). Solid-liquid separation (sedimentation, filtration, pressing). Crystallization. Chemical processes: hydrolysis, hydrogenation, neutralization, esterification,. Enzyme processes: hydrolysis of pectins, proteins, carbohydrates. Microbial processes – different types of fermentation. Extrusion – material and energy balance and application to food production.
Textbooks and supplementary books:
Food Process Engineering and Technology, Zeki Berk, AP.
Class Participation 10%,
Mid-term Examination 30%,
Final Examination 50%,