Food Processing Equipment and Engineering Calculations

Understanding the physical processes and machinery behind food manufacturing is essential for food technology professionals and engineers. This text-based course guides you through core operational principles, mechanical designs, and fundamental calculation methods for equipment used in modern food production. You will start with key terminology, foundational physical properties of food products, and basic material and energy balances before moving into practical calculation scenarios. What you will learn: Understand foundational physical, thermal, and mass transfer processes in food manufacturing; Analyze the working mechanisms of mechanical separation, mixing, and thermal treatment equipment; Perform practical engineering calculations for material balances and equipment sizing; Apply basic thermodynamic equations to heat exchangers and evaporation systems; Evaluate modern hygienic design standards and energy-efficiency considerations in processing plant equipment. The course moves systematically from basic definitions and material properties to practical calculations and modern equipment standards. Designed for beginners and food technology students, no prior advanced engineering background is required. Begin reading today to gain a solid foundation in food processing machinery.