Course Synopsis:

This subject introduces different types of unit operations in food and agro-based processing industries. The unit operations involved drying, evaporation, absorption, and distillation which are designed based on heat and mass transfer principles. Then, the student will also be taught on operation that involves size reduction such as milling, filtration and sieving. The course will end with the understanding of student in planning and designing mixing operations.

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Course Outcomes:

Ability to apply a basic principle of material and energy balances for selected unit operations in food and agro-based industries.
Ability to illustrate and evaluate a basic design for drying equipments and to distinguish the single and multiple effects of evaporators.
Ability to analyze and formulate gas absorption and distillation equipments and operations.
Ability to plan and design size reduction and mixing operation for food and agro-based industries.

References:

McCabe, W. L., Smith, J. C. and Harriott, P., Unit Operations of Chemical Engineering, McGraw-Hill, 2005.
Benitez, J., Principles andModern Applications of Mass Transfer Operations, John Wiley and Son, 2009.
Wancat, P.C., Separation Process Engineering, Pearson Education, 3rd Edition, 2012.
Rivas, O. R., Unit Operations of Particulate Solids: Theory and Practice. CRC Press, 2012. 
Earle, R. L., and Earle, M.D., Unit Operations in Food Processing, 1966.