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| ABE 45700 - Transport Operations In Food And Biological Engineering I |
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Credit Hours: 3.00. Application of momentum and heat transfer to biological and food process engineering. Viscosity, non-Newtonian fluids, experimental methods of rheological characterization of food and biological systems; viscoelasticity; design equations for pipe flow, pumps, mixing, emulsification, extrusion, sheeting, heat exchanges, aseptic processing, sterilization, freezing, and evaporation. Typically offered Spring.
3.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, Lecture Offered By: College of Agriculture Department: Ag & Biological Eng Program Course Attributes: Upper Division May be offered at any of the following campuses: West Lafayette Learning Outcomes: 1. Gain and understand the principles, design and analysis of biological and food process engineering operations. 2. Know the characteristics and analysis of the flow of biological fluids. 3. Gain an understanding of the principles, design and analysis of thermal processing operations. 4. Gain an understanding of the principles and analysis of freezing. |
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