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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
Heat Transfer
Heat Transfer Fundamentals
Modes of Heat Transfer
Rate Equations
Thermal Resistance Concept
Combined Heat Transfer
Conduction Heat Transfer
Fourier's Law
Thermal Conductivity
Steady-State Conduction
Unsteady-State Conduction
Conduction in Food Materials
Convection Heat Transfer
Convection Mechanisms
Heat Transfer Coefficient
Natural Convection
Forced Convection
Dimensionless Numbers
Correlations for Heat Transfer
Radiation Heat Transfer
Thermal Radiation Fundamentals
Stefan-Boltzmann Law
Emissivity and Absorptivity
View Factors
Radiation in Food Processing
Heat Exchangers
Heat Exchanger Types
Design Principles
Log Mean Temperature Difference
Effectiveness-NTU Method
Fouling and Cleaning
Unsteady-State Heat Transfer
Lumped Capacitance Method
Semi-Infinite Solid Solutions
Finite Geometry Solutions
Numerical Methods
Applications in Food Processing
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7. Mass Transfer