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Use this subject guide to help you finding information on the subject Food Processing Engineering. The Library provides both printed, multimedia and electronic resources to help you finding relevant information for your assignments, teaching-learning and research projects. If you need more information about the subject, please feel free to contact us via voice mail, email or Ask Us platforms.
This course covers multidisciplinary field of applied physical sciences that combines science and engineering education for food and related industries. Topics covered include introduction to food engineering, fluid flow theory, heating and cooling processes for foods, thermal processes, food freezing and freeze concentration, evaporation and freeze concentration, food dehydration, filtration, sedimentation and centrifugation, membrane process, extrusion and cleaning and sanitation.
Printed Books are located at both Main Library and Branch Library in Kangar. This is due to nature of this subjects, we were fairly needed by students and researchers in other subject areas. Users can use our Online Public Access Catalog (OPAC) or our Integrated search facility called Worldcat Local to help you finding printed items. Use search strategies including Title Search, Keyword Search or Subject Seach to facilitate access to relevant materials especially printed books.
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