Studies basic systems used in food processing including facilities, power requirements, equipment for primary and secondary processes. The specific unit operations and equipment studies include pumps and blowers, heat exchangers, drying, freezing, absorption, distillation, size reduction, and mixing. Discusses materials of construction for food process equipment and the layout of plant equipment. Weekly hours: 3 Lecture hours and 3 Practicum/Lab hoursRestriction(s): Open to students from all colleges except those from the College of Engineering. Note: Students with credit for ABE 303 will not receive credit for this course.
Studies basic systems used in food processing including facilities, power requirements, equipment for primary and secondary processes. The specific unit operations and equipment studies include pumps and blowers, heat exchangers, drying, freezing, absorption, distillation, size reduction, and mixing. Discusses materials of construction for food process equipment and the layout of plant equipment. Weekly hours: 3 Lecture hours and 3 Practicum/Lab hoursRestriction(s): Open to students from all colleges except those from the College of Engineering. Note: Students with credit for ABE 303 will not receive credit for this course.
