On completion of this subject the student should be able to:
1. Apply the principle of filtration and its application to food and allied industries;
2. Apply the principle of centrifugation and its application to food and allied industries;
3. Apply the principles of size reduction including milling, screening and emulsification and their application to food and allied industries;
4. Understand fully the importance of mixing in food processing systems.
This is a continuation of the study on unit operations in food processing. Filtration: equipment, design and application; Centrifugation: theory and principles, equipment; Milling and size reduction, theory and application; Emulsification, theory and application.
Fellows, J. P., Food processing technology: principles and practice, Woodhead Publishing, Cambridge, UK, 2009.
Brennan, J. G., Butters, J. R., Cowell, N. D., Lilly, A. E. V., Food engineering operations, Elsevier Applied Science, London, UK, 1990.
Rhodes, M., Particle technology, Wiley, Chichester, UK, 2008.
Earle, R. L., Unit operations in food processing, Pergamon Press, Oxford, UK, 1988.
Continuous assessment 40%
Written examination 60% (1×3 hrs.)
Phone: +675 473 4999 Fax: +675 475 7776
