On completion of this subject the student should be able to:
1. Describe the role of refrigeration in food processing;
2. Identify the various refrigeration cycles;
3. Apply principles of extraction and expression in the food industry;
4. Apply the principle of crystallization in salt and sugar manufacture.
A continuation of the knowledge of unit operations, extraction and expression, crystallization, freezing, refrigeration and thawing; The approach is to introduce the principles and the theoretical basis, relevant equipment; There is a practical component to back up the principles of chilling and freezing.
Singh, P. R., Heldman, D. R., Introduction to food engineering, Academic Press, Amsterdam, The Netherlands, 2013.
Lewis, M. J. Physical properties of foods and food processing systems, Woodhead Publishing, Chichester, UK, 1998.
Brennan, J. G., Butters, J. R., Cowell, N. D., Lilly, A. E. V., Food engineering operations, Elsevier Applied Science, London, UK, 1990.
Continuous assessment 40%
Written examination 60% (1×3 hrs.)
Phone: +675 473 4999 Fax: +675 475 7776
