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Course

Principles of Food Engineering

Description

Unit operation aspects such as material and energy balances, fluid flow theory, viscosity, heat transfer, evaporation, dehydration, freeze drying, mechanical separation, mixing, size reduction and extraction, cleaning, grading, handling and waste treatment

Academic Year

third year

Attachments

Principles of Food Engineering 0643340.pdf    
Created at 1/2/2013 4:26 PM by Mohammed Saleh
Last modified at 2/18/2015 1:57 PM by SRDO Admin