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SUBJECT GUIDES TO MANUFACTURING AND PRODUCTION OF BIOLOGICAL PRODUCTS
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Studies basic systems used in food processing including facilities, power requirements, equipment for primary and secondary processes. The specific unit operations and equipment studies include pumps and blowers, heat exchangers, drying, freezing, absorption, distillation, size reduction, and mixing. Discusses materials of construction for food process equipment and the layout of plant equipment. Principle in produck development from bio-resources will be emphasis.
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