Thermal Processing of Foods: Separation processes and Heat Exchangers
In this free online course, you will learn about the various food separation processes and how heat exchangers are used.
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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.Start Course Now
Advanced Seperation Processes
Advanced Separation Process - Learning Outcomes
Advanced Separation Process
High Pressure Dialysis, Ultrafiltration, and Reverse Osmosis
Nanofiltration, Electrodialysis, and Membrane Separation
Advanced Separation Processes - Lesson Summary
Heat Exchanging Equipment
Heat Exchanging Equipment - Learning Outcomes
Various Types of Heat Exchangers for Food Process Engineering
Various Types of Driers for Food Process Engineering
Heat Exchanging Equipment - Lesson Summary
Upon successful completion of this course, you will be able to:
- Explain the fundamental aspects of food separation process
- Discuss the types of membrane separation processes
- Describe ultrafiltration, microfiltration and reverse osmosis
- List the applications, advantages and limitations of reverse osmosis
- Define heat exchangers
- Describe the temperature range suitable for achieving a commercially sterile product
- Explain dehydration as a water removal process in food via evaporation
- Discuss the movement of fluids in continuous heat exchangers
- Explain the extensive use of heat exchangers in the food industry
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