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What you'll be able to do (official learning outcomes)
understand the thermophysical properties of food
establish the glossary of thermophysical properties of foods and methods of determinations and relevance to food processing
appraise food composition versus thermos physical properties, thermal processing
understand the basic principles involved in application of fluid flow theory
understand the Food dehydration theory and applications; and
calculate the drying rate, time and equilibrium moisture content
Course contents
Thermophysical properties of Food: Glossary of thermophysical properties of foods and methods of determinations, Relevance to food processing, Food composition versus thermophysical 304 New Agricultural Science properties.
Source: the Nigerian Universities Commission (NUC) Core Curriculum and Minimum Academic Standards (CCMAS). StudyOps loads this syllabus automatically when you study FST 303.