Basic engineering principles applicable to a wide range of food engineering and food processing situations, illustrating the uses of engineering concepts in industrial food processing applications. Energy and material balances, fluid mechanics, heat transfer. Prerequisite(s): MATH 1007, MATH 1107.Lectures three hours a week.
Basic engineering principles applicable to a wide range of food engineering and food processing situations, illustrating the uses of engineering concepts in industrial food processing applications. Energy and material balances, fluid mechanics, heat transfer. Prerequisite(s): MATH 1007, MATH 1107.Lectures three hours a week.