Physical properties of food materials; flow of particulate solids; steady and unsteady state heat and mass transfer operations (thermal and aseptic processing, cooking, frying, extrusion); microwave and ohmic heating; nonthermal preservation techniques; influence of processing on the nutritional quality of foods. Lect: 3 hrs. Prerequisites: CHE 220 and CHE 308 Course Weight: 1.00 Billing Units: 1
