systems for heating and cooling products
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Course Material
- introduction to food process engineering
- concept of system and boundaries
- definitions of different terms
- thermodynamics
- second law of thermodynamics
- mode of heat transfer
- systems for heating and cooling products
- microwave heating
- material balances
- physical properties of food
- color of food products
- shrinkage
- Chapters 12
- Department Institute of Food Science & Nutrition
- Teacher
Ms. Faiza Iftikhar
