- Instructor: Subramaniam Sathivel, Ph.D.
- Room: 220 Ingram Hall
- Phone: 225 578 0614
- e-mail: firstname.lastname@example.org
- Office hours: Wednesday 1:30 pm to 3:00pm or by appointment
- Credit hours: 3 (2 hours lecture, 3 hours lab)
- Meeting Schedule:
- Lecture Tuesday and Thursday 9:10 - 10:00, 0229 TUREAUD HALL
- Lab: Wednesday 1:40 - 4:30 Rm. 214 Ingram Hall
Text Book: Introduction to Food Engineering, 4th edition. Singh and Heldman. 2008. Academic Press.
- Introduction to Food Process Engineering. Smith. 2003. Kluwar Acdamic.
- Unit operations of Chemical Engineering, 5thed.,1993. McGraw-Hill.
Course Description and Objective:
This course is very important to Biological and Agricultural and Engineering and Food Science and Technology students because it introduces students to principles and practices used in food industry so that they can understand food engineering processes. The course material explores engineering principles and the application of these principles to food processing systems. The course will include food engineering principles and their application to food industry in a logical manner.
This course provides a well thought out balance of engineering and practical aspects of food processing. This course introduces students to principles and practices used in industry so that they can understand food engineering processes. The objective of this course is to provide students with a working knowledge of food engineering principles to enable them to solve design problems of food processing systems.
Topical outline for BE 4345
|Week 2-3||A. Material Balances|
|C. Energy Balances|
|Week 4||Test 1|
|Week 4-5||Flow and Metering of Fluid Foods|
|B. Reynolds Number and Friction|
|1. Newtonian fluids|
|2. Non-Newtonian fluids|
|C. Frictional Losses|
|2. Sudden Expansion/contraction|
|3. Pipe Fittings|
|D. Mechanical Energy Balance|
|1. Potential energy|
|2. Kinetic energy|
|4. Bernoulli equation|
|5. Mechanical work|
|Week 6||Heat Transfer and Its Applications|
|A. Steady State Heat Transfer|
|Week 7||Test 2|
|Week 7-8||Heat Exchanger Design|
|1. Shell and tube heat exchangers|
|2. Plate-Type heat exchangers|
|3. Scraped surface heat exchangers|
|4. Agitated vessels with jacket and coils|
|Week 9||Evaporator Design|
|1. Single-effect evaporator|
|2. Multiple-effect evaporator|
|Week 10||Test 3|
|Week 10-11||Dryer Design|
|A. Principles of drying|
|1. Drying time|
|2. Drying equipment|
|A. Components of a refrigeration system|
|Week 14-15||Food Freezing|
|A. Freezing systems|
|B. Freezing time|
|C. Frozen food storage|
Punctual lab attendance and participation is essential. Missed labs cannot be made up without prior approval (given only for special circumstance). If you miss a lab without approval, you will not be able to submit a laboratory report for the lab. Since it is impossible to report on work if a lab is missed, no credit will be given for lab reports on missed laboratory exercises.
All assignments must be turned in on time to receive full credit. Assignments must be turned in by the beginning of class on the day they are due in order to be considered on time! There will be a 20% deduction in credit given for an assignment for each day that it is late (only business days, ie, Monday through Friday, count as late days).
|Homework (10)||20 %|
|Exams (3)||30 %|
|Labs and Group project||20 %|
|Final Examination||20 %|
Grade will be based as follows: A: 90-100%, B: 80-89%, C: 70-79, D: 60-69%, F: below 60%.
Homework: There will be a number of homework assignments through the semester.
Quizzes: Periodic quizzes will be given at the end of each chapter to monitor information retention and progress.
Exams: Three one-hour exams will be given covering materials discussed in class.
Final exam: May ?? (Confirmation of date, time and location at later date)