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 795-102 Unit Operations

Credit Points

7.5

HECS Band

2

Coordinator

Mr C Higgs

Semester

1, repeat 2 (view timetable)

Contact

4 hours per week

Subject Description

The objective of this subject is to develop a student's ability to:

  • perform unit process employed in food manufacture;

  • explain the principles which underlie unit processes;

  • relate the effect of unit processes to end product quality parameters.

The content includes: The principles and practice of unit operations in the manufacture and processing of foods. Pumping. Mixing. Nature of particles in: liquid-liquid, solid-liquid, solid-solid, solid/liquid-gas. Filtration and Clarification. Separation. Homogenisation. Heat Treatment. Drying. Freezing. Concentration.

Assessment

Three one-hour examinations (25% each); practical assessment (25%).

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