Physical propertie s 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
Physical propertie s 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
