Food Processing Engineering

  1. Thermodynamics in Food Processing
    1. Basic Thermodynamic Concepts
      1. System and Surroundings
        1. State Functions
          1. Intensive and Extensive Properties
            1. Equilibrium States
            2. First Law of Thermodynamics
              1. Energy Conservation Principle
                1. Internal Energy
                  1. Enthalpy
                    1. Heat and Work
                      1. Energy Balance Applications
                      2. Second Law of Thermodynamics
                        1. Entropy Concept
                          1. Reversible and Irreversible Processes
                            1. Carnot Cycle
                              1. Efficiency Limitations
                              2. Phase Equilibria
                                1. Phase Diagrams
                                  1. Clausius-Clapeyron Equation
                                    1. Triple Point
                                      1. Critical Point
                                      2. Psychrometrics
                                        1. Properties of Moist Air
                                          1. Humidity Definitions
                                            1. Psychrometric Charts
                                              1. Adiabatic Saturation
                                                1. Wet Bulb Temperature
                                                  1. Applications in Drying

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                                                3. Properties of Food Materials

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                                                5. Fluid Mechanics