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Food Science and Technology
Food Processing Engineering
1. Introduction to Food Processing Engineering
2. Mathematical and Engineering Fundamentals
3. Properties of Food Materials
4. Thermodynamics in Food Processing
5. Fluid Mechanics
6. Heat Transfer
7. Mass Transfer
8. Food Processing Unit Operations
9. Thermal Processing Operations
10. Dehydration and Water Removal
11. Refrigeration and Freezing
12. Emerging Processing Technologies
13. Food Packaging Engineering
14. Process Control and Automation
15. Food Plant Design and Layout
16. Cleaning and Sanitation
17. Food Safety and Quality Systems
18. Economic Analysis and Optimization
Dehydration and Water Removal
Drying Fundamentals
Moisture Content Relationships
Drying Curves
Drying Rate Periods
Equilibrium Moisture Content
Air Drying
Tray Drying
Tunnel Drying
Belt Drying
Fluidized Bed Drying
Spouted Bed Drying
Spray Drying
Atomization Methods
Drying Chamber Design
Particle Formation
Product Recovery
Quality Considerations
Drum Drying
Single Drum Dryers
Double Drum Dryers
Feed Application Methods
Product Quality
Freeze Drying
Sublimation Process
Freeze Drying Equipment
Process Control
Product Quality
Economic Considerations
Osmotic Dehydration
Mass Transfer Mechanisms
Osmotic Solutions
Process Parameters
Combined Processes
Specialized Drying Methods
Vacuum Drying
Microwave Drying
Radio Frequency Drying
Infrared Drying
Solar Drying
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9. Thermal Processing Operations
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11. Refrigeration and Freezing