BT 230 - Food Processing Instrumentation

Credit Hours: 3

A basic overview of instrumentation used in the food manufacturing industry, illustrating the needs and functions of various equipment. Concentration is on modern units relied upon for system controls and official records, along with quality control requirements. Examples of applied system operations are reviewed; necessary calibrations and parameters, end electrical safety are emphasized.

Course Outcomes
Upon completion of this course, the student will be able to:

demonstrate an understanding of instrumentation basics of food engineering;
perform various calibration and measurement exercises;
exhibit an appreciation for electrical work safe practices;
demonstrate an understanding of the different types of control systems used in instrumentation; and
demonstrate a basic comprehension of mechanical processes, process control and control loops.