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University of Queensland

Areas of Study

Food Process Engineering I

  • FOOD2003
  • One Semester
Average Rating
Difficulty Level

Physical principles, associated calculations & basic equipment relevant to food processing operations, including heat transfer & heat exchangers, thermodynamics, gases & vapours, steam, psychrometry, mass & energy balances, fluids & fluid flow, basic rheology, refrigeration, & instrumentation & control. -- Course Website

Instructor: Prof. B. Bhandari



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