Download Introduction to process calculation 2017 & 2019 - FST204 Past Question PDF

You will find Introduction to process calculation 2017 & 2019 past question PDF which can be downloaded for FREE on this page. Introduction to process calculation 2017 & 2019 is useful when preparing for FST204 course exams.

Introduction to process calculation 2017 & 2019 past question for the year 2019 examines 200-level Engineering students of FUTO, offering FST204 course on their knowledge of process calculation, density, pressure, heat, heat transfer, material balance, food processing operations, triple point of water, kinetic theory

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Past Questions related to Introduction to process calculation 2017 & 2019

Food laws and standards

Year: 2019

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: FST502

Topics: Food laws, food standards, food control system, food regulatory agencies, food grade salt, international food regulatory agencies, NAFDAC regulation, NAFDAC on food safety, Federal environmental protection agency, Federal ministry of health, Codex Alimentarius, food additive, food contaminant, food control, food hygiene, developing national food laws

Unit operations in food technology

Year: 2020

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: FST301

Topics: Units, dimensions, viscosity, fluid viscosity, pressure, momentum diffusivity, Schmidt number, Lewis number, Sherwood number, logarithmic mean, kinematic viscosity, mass transfer, molecular diffusion, heat transfer, benzene, equimolecular counter diffusion, convective heat transfer, radiative heat transfer, radiation, food technology

Food quality assurance and safety

Year: 2019

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: FST531

Topics: Food quality assurance, food safety, sampling, food control system, food product defects, food hygiene, pest control, food hazard, food poisoning, disinfecting food processing plant equipment, cleaning food processing plant equipment, risk communication, exposure assessment

Organoleptic factors of food

Year: 2020

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: FST533

Topics: Food organoleptic factors, food organoleptic evaluation, food extrinsic organoleptic factors, food intrinsic organoleptic factors, food colour, food product development, food moisture content, water sorption isotherm, humectants, food moisture estimation, drying curve water activity, control water activity

Fundamentals of food processing

Year: 2020

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: FST303

Topics: Food processing, chilling, precooling, pasteurization, food spoilage, food refrigeration, thermal processing, food preservation, fermentation, wine production, amelioration, aging, food irradiation, food blanching, food dehydration, food concentration

INTRODUCTION TO FOOD SCIENCE AND TECHNOLOGY

Year: 2018

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: FST202

Topics: food science, food technology, food scientists, nutrition, food, phytochemicals, food processing, food industry, food preservation, food preparation

Food packaging

Year: 2020

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: FST511

Topics: Food packaging, food packaging materials, migration, overall migration, specific migration, food process industry, packaging material barrier property, polymer, package, aseptic packaging, smart packaging, intelligent packaging, glass packaging material, glass container manufacturing, Lacquer in food packaging, form-fill-seal packaging

Petroleum production engineering 1

Year: 2019

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: PET306

Topics: Petroleum production engineering, critical point, cricondentherm, cricodenbar, retrograde condensation, dry gas reservoir, wet gas reservoir, bubble point curve, dew point curve, Gas condensate, Standing-Katz solutions, constant composition expansion test, differential liberation experiment, isothermal compressibility, Bubble point pressure, gas solubility, crude oil viscosity, crude oil density, bottomhole completion, Darcy's law, oil production

Fundamental concepts in food process plant design and sanitation

Year: 2020

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: FST403

Topics: Engineering, process engineering, engineering decision making, water treatment, coagulant, biochemical oxygen demand, chemical oxygen demand, food plant sanitation, cleaning efficiency, optimization, food processing plant design, food processing plant sanitation

Introduction to unit operations in biological engineering

Year: 2019

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: BRE332

Topics: unit operations, equilibrium moisture content, materials handling, agricultural processing, biomaterials respiration process, engineering system total energy, heat transfer, mass transfer

Oilseed processing and utilization

Year: 2020

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: FST513

Topics: Oilseed processing, Oilseed utilization, palm oil processing, oilseed processing, African locus bean processing techniques, oil palm fruit processing, palm oil clarification, palm oil purification, palm oil packaging, palm kernel oil production, palm kernel nut, palm kernel oil, palm kernel cake, palm kernel sludge, sunflower seed oil manufacture, groundnut oil characteristics, aqueous alcohol leach, dilute acid leach, moist heat water leach, oil seeds quality, oil seed processing

Principles of food quality management and experimental design

Year: 2020

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: FST407

Topics: Food quality management, null hypothesis, alternative hypothesis, Analysis of variance, ANOVA, food quality control authority, food quality control, food quality assurance, control chart, quality control chart, process variation, process predictability, sampling, variable data, attribute data, X-bar charts, R-chart, P-charts

Processing and drying of agricultural products

Year: 2020

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: PME517

Topics: Agricultural products processing, agricultural products drying, agricultural products processing, humid heat, relative humidity, wet-bulb temperature, dry bulb temperature, enthalpy, latent heat of evaporation, latent heat of vaporization, internal moisture movement, Gibb's Dalton's law of partial pressure

Sensory evaluation of foods

Year: 2019

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: FST532

Topics: Food sensory evaluation, sensory evaluation methods, quantitative descriptive analysis, Food sensory profile methods, Food descriptive sensory methods, Food electronic tongue sensory evaluation, Food qualitative sensory analysis, Food analytical sensory evaluation methods, facial reading techniques

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Topics: Chemical Engineering Processes, Material Balance, Energy Balance, temperature measurement, temperature conversion, dimensional homogeneity, dimensionless quantities, process flow sheet, process unit, process streams, mass flow rates, volumetric rates, moles, molecular weight, stream composition, mass fraction, mole fraction, concentration, pressure measurement, pressure-sensing devices, process units, degrees of freedom analysis, process flow diagram, multiunit process flow diagram, mass balance, Stoichiometric Equation, Stoichiometric Coefficients, Stoichiometric Ratio, Limiting Reactant, Excess Reactants, Combustion Reactions, Chemical Equilibrium, Multiple-Unit Process Flowcharts, Single-Phase Systems, Multiphase Systems, Ideal Gas Equation of State, liquid density, solid density, gas density, Real Gas Relationships, Compressibility Factor, Virial Equation of State, van der Waals Equation of State, Soave–Redlich–Kwong Equation of State, Kay’s Mixing Rules, phase diagram, Vapor–Liquid Equilibrium Curve, Vapor Pressure Estimation, Clapeyron Equation, Clausius–Clapeyron Equation, Cox Chart, Antoine Equation, Partial Pressure, Dalton’s Law of Partial Pressures, Gibbs’ Phase Rule, Bubble Point, Dew Point, Critical Point, Kinetic Energy, Potential Energy, energy balance, steam turbine, heaters, coolers, compressors, Mechanical Energy Balance, Enthalpy Calculations, Constant Heat Capacity, Psychrometric Chart, Heat of Reaction, Heats of Formation, Heat of Combustion, Heat of Reaction Method, Unsteady-State Material Balance, Unsteady-State Energy Balance

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Tests related to Introduction to process calculation 2017 & 2019

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