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[ Study Program | Publication | History | Research| Alumina | Senier research and lecture | | |
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Department
of Foodengineering [HOME]
Course description Undergaduate program รายละเอียดวิชาระดับปริญญาตรีภาควิชาวิศวกรรอาหาร วิทยาศาสตร์บัณฑิต ( วศบ. ) |
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| Academic][ About us | Food engineering cool link | Hot Data search | Contact us] | ||
FOOD
ENGINEERING
Course
Description
Undergradate
Program
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FE
211 PHYSICO-CHEMICAL PROPERTIES OF AGRICULTURAL MATERIALS |
| Structure and composition of plants and animals, physical characteristics, mechanical properties, thermal properties, electrical properties, optical properties and chemical changes of agricultural materials during storage and processing. |
| FE
301 BIOPROCESS ENGINEERING I 3(3/3-0/0 ) Pre :MATH104 and CHEM225 for non-major only |
| Mass and energy balances , fluid flow , filtration , centrifugation , mixing , size reduction , principle of heat transfer and heat exchanger in agro - industry |
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FE
302 BIOPROCESS ENGINEERING II |
| Evaporation, freezing, thermal processing, principle of mass transfer, distillation, extraction, dehydration and fluidisation in agro-industry. |
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FE
303 BIOPROCESS ENGINEERING LABORATORY |
| Practice of flow measurement, friction in pipe, filtration, centrifugation, mixing, size reduction, heat exchanger, evaporation, freezing, thermal processing, distillation, extraction, dehydration, and fluidisation. |
| FE
312 BIOPROCESS UNIT OPERATIONS I 3(3/3-0/0) Pre : MATH 104 and CHEM 225 |
| Flow and pressure measurements, friction in pipe, pump, filtration, centrifugation, sedimentation, mixing, size reduction, and fluidisation. |
| FE
351 CALCULATION IN FOOD ENGINEERING 3(3/3-0/0) Pre : MATH 203 |
| Treatment of engineering data, mathematical formulations of engineering problems, problem solving by or dinary differential equations, problem solving by partial differential equations, stagewise processes, and interpretation of engineering data. |
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FE
411 BIOPROCESS UNIT OPERATIONS II |
| Heat exchanger, evaporation, crystallization, freezing, freeze concentration, freeze drying and thermal processing in the food industry. |
| FE
412 BIOPROCESS UNIT OPERATIONS III 3(3/3-0/0) Pre : FE 411 |
| Phase equilibria, distillation, extraction, gas absorption, dehydration, adsorption and ion exchange, membrane separation. |
| FE
413 BIOPROCESS ENGINEERING LABORATORY 2(0/0-2/6) Pre : Concurrent to FE 412 |
| Practice of flow and pressure measurements, friction in pipe, pump, filtration, centrifugation and sedimentation, mixing, size reduction, fluidisation, heat exchanger, evaporation, crystallization, freezing, freeze concentration, freeze drying, thermal processing, distillation, extraction, gas absorption, dehydration, adsorption and ion exchange. |
| FE
414 FOOD PROCESSING EQUIPMENT 3(3/3-0/P) Pre : FST 302 and FE 411 |
| Equipment used in dairy industry, canning industry, meat industry, freezing industry, drying industry, fermented food industry, fruit and vegetable juice industry, bakery and snack foods industry. |
| FE
421HYGIENIC DESIGN AND OPERATION OF FOOD PLANT 3(3/3-0/P) Pre : BIOT 120 |
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Principles of hygienic design, plant lay-out, factory structure, materials of construction, design of equipment, design of plant exterior, handling of raw materials, cleaning process, evaluation of CIP efficiency. |
| FE
422 FOOD PLANT DESIGN 3(3/3-0/P) Pre : FE 411 and IE 330 |
| Process design development, design considerations, cost estimation, optimum design, materials selection and the design report. |
| FE
431 FOOD ENGINEERING PROCESS CONTROL 3(2/2-/3) Pre : FE 351 |
| Process control principles, process control equipment, control systems, analysis of control systems and advanced control systems in the food industry. |
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FE 441 EXTRUSION TECHNOLOGY |
| Operating principles of extruders, rheological changes of food materials during extrusion, extrusion parameters and measurements, application of extruders and nutritional values of extruded products. |
| FE
442 FREEZE DRYING TECHNOLOGY 3(2/2-1/3) Pre : FE 312 or FE 302 |
| Water crystallization, freezing of biological materials, freeze drying principles, freeze drying equipment, freeze drying of meat, fruits, vegetales and mixed granular particles, effects of freeze drying on food quality, packaging and storage of frozen dried foods. |
| FE
443 MEMBRANE TECHNOLOGY 3(3/3-0/P) Pre : FE 312 or FE 302 |
| Membrane processes, membranes and membrane modules, microfiltration, ultrafiltration, reverse osmosis, dialysis, membrane distillation, pervaporation, membrane process economics. |
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FE 451 SELECTED TOPICS IN FOOD
ENGINEERING |
| Lecture on current topics in food engineering. |
| FE
497 SEMINAR 1(1/1-0/0) Pre : Fourth year standing |
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Students and/or invited speakers lecture on current topics in food engineering or related fields of interest. |
| FE
499 RESEARCH PROJECT 3(0/0-3/P) Pre : Fourth year standing |
| Research work in the field of food engineering under the supervision of advisory-staff members. |
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[ Study Program | Publication | History | Research| Alumina | Senier research and lecture | | |
|
Department
of Foodengineering [HOME]
Course description Undergaduate programรายละเอียดวิชาระดับปริญญาตรีภาควิชาวิศวกรรอาหาร วิทยาศาสตร์บัณฑิต ( วศบ. ) |
||
| Academic][ About us | Food engineering cool link | Hot Data search | Contact us] | ||