FSC 306 - Introduction to Food Processing

Institution:

University of Kentucky

Subject:

Description:

Commercial processing of foods including theory and use of heat exchangers, separators, freezers, air and vacuum dryers, evaporators, membrane separation, electrodialysis, emulsion formers, extruders, and irradors. Physico-chemical changes in osmotic pressure, vapor pressure, pH surface tension, viscosity, emulsification and colloidal dispersions in processed foods will be discussed. Processing of waste streams will also be discussed. Prereq: CHE 105, CHE 107, CHE 236.

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.uky.edu

Phone Number:

(859) 257-9000

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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