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FS 741 Thermal Processing of Foods
贵厂听741听听Thermal Processing of Foods听听(3 credit hours)听听
Fluid flow, heat transfer, food preservation, kinetics of chemical, microbiological, and enzymatic reactions, decimal reduction time, pasteurization, sterilization, cook value, process lethality, canning of foods, thermal process evaluation, qualityconsiderations, optimization, shelf-life studies, thermal processing equipment, hot-fill, extended shelf-life products, heat exchanger design, pumps, sanitation, aseptic processing, minimal processing, NFPA bulletins, alternative processing technologies, regulatory issues, HACCP.
Prerequisite: FS 231
Typically offered in Spring only
This course is offered alternate odd years