Academic Catalog

FDE321 FOOD ENGINEERING OPERATIONS II

Course Code:	5730321
METU Credit (Theoretical-Laboratory hours/week):	4(4-0)
ECTS Credit:	7.0
Department:	Food Engineering
Language of Instruction:	English
Level of Study:	Undergraduate
Course Coordinator:	Prof.Dr. ÝLKAY ÞENSOY
Offered Semester:	Fall and Spring Semesters.
Prerequisite:	Set 1: 2360253 , 5730224 Set 2: 2360219 , 5730224
One of the sets above should be completed before taking FDE321 FOOD ENGINEERING OPERATIONS II.

Course Content

Fundamentals of heat transfer. principles of conduction. convection and radiation. Empirical models for the evaluation of heat transfer coefficients. Heat transfer operations in food engineering with emphasis on heat exchange in non-Newtonian flow. boiling and condensation. evaporation. and concentration. pasteurization and sterilization. cooking and cooling. freezing. Engineering ethics. responsibilities. health and safety considerations.