Food Engineering
This session includes the Membrane Separation; size reduction; Centrifugation-Filtration; Crystallization; Mixing- emulsions; Solid-Liquid Extraction; Supercritical Fluid Extraction; Chilling and Freezing; Drying of Foods; Fluidized Bed, Spouted Bed, and In-Store Drying of Grain; Fermentation and Enzymes; Fluid and Species Transfer in Food Biopolymers; Encapsulation of Food Ingredients: Agents and Techniques; Metaphysics Modelling of Innovative and Traditional Food Processing Technologies
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