課程編碼 Course Code | 中文課程名稱 Course Name (Chinese) | 英文課程名稱 Course Name (English) | 總學分數 Credits | 總時數 Hours |
---|---|---|---|---|
2204013 | 食品化學與加工 | Food Chemistry and Processing | 3.0 | 3 |
中文概述 Chinese Description | 本課程詳述食品加工中的一些基本操作程序與簡單的食品化學基礎與 其在加工中的化學變化,其中包含食品營養特性與化學成分的介紹, 流體現象、熱傳、批次與連續操作、混合、機械分離、薄膜濃縮、 發酵與酵素工程、熱處理、蒸發、擠出、乾燥、烘培、微波、冷卻、 包裝等。 | |||
英文概述 English Description | An introduction to general operating processsand basic principles of food chemistry and processing. This course includes:introduction to food characteristics and chemicals, fluid phenomena, heat exchange, operating under batch or continuous stage, mixing, mechanical separation, membrance condersation, fermentation and enzynamic engineering, heat treating, evaporation, extruding, drying, miicrowave, cooling, packaging. |
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