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Nov 03, 2024
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FDSC 341 - Food Engineering3 Credit Hours Units and dimensions, physical properties, transport processes, fluid flow, heat transfer, thermal and nonthermal preservation processes, refrigeration, freezing, evaporation, psychrometrics, mass transfer, membrane separations, and dehydration.
Satisfies Volunteer Core Requirement: (EI) Contact Hour Distribution: 2 hours and one 2-hour lab.
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