Thermal Processing of Foods: Separation processes and Heat Exchangers

This free online course begins by introducing you to the basic separation processes and how to determine which one is suitable for use in the separation of food components. You will learn about ultrafiltration as a membrance filtration process that uses the concept of hydrostatic pressure. You will also learn about the process of microfiltration. 

The course goes on to explain reverse osmosis and its advantages and disadvantages which is very crucial when making decisions on which type of separtion process to use. You will get know about about nanofiltration and electrodialysis and their suitability in deployment for membrane separation and also their limitations.

Finally, you will learn about how heat exhangers are used in tranferring heat from one fluid to another. You will learn about the design of heat exchangers which focuses on the several ways in which heat is tranferred including conduction, convection and radiation. After completing this course, you will become very familiar with major processing equipment used in the food processing industry.