The aim of this course is to teach the principles and calculation methods of processes such as mixing, evaporation, solid-liquid extraction, humidification, drying, freezing, which involve heat and/or mass transfer mechanisms widely used in the food industry.

Cleaning, classification, mixing, size reduction, solid-liquid extraction and applications, evaporation and evaporators, humidification and dehumidification, drying methods and dryers, freezing process used in food industry