Introduces the fundamentals of mass and energy balances, steam
use, mechanical energy balances, flow of fluids, mass transfer,
and heat transfer. Calculations associated with unit operations
such as pumping, drying, and evaporation. Fundamentals of
diffusion and mechanical properties of packaging materials.
Additional Requirements for Graduate Students: Graduate students are required to submit a typed report on a
topic related to food engineering. Graduate students are
expected to show a higher level of integration of information
and concepts. All graduate students will be graded at a higher
level.
Athena Title
Food Process Engineering
Prerequisite
[(CHEM 1212-1212D and CHEM 1212L) or (CHEM 1312H and CHEM 1312L)] and [(MATH 2250 or MATH 2250E or MATH 2200 or MATH 2400 or MATH 2400H) and PHYS 1111-1111L] or permission of department
Undergraduate Pre or Corequisite
FDST 3000 or permission of department
Semester Course Offered
Offered spring
Grading System
A - F (Traditional)
Student learning Outcomes
The course is designed for students to learn the use of engineering principles in design of the food processes and to acquaint them with the approaches to solutions associated with the design of equipment for processing and distribution of food products.
By the end of this course, the student will be able to recognize the major unit operations involved in food processing.
By the end of this course, the student will be able to name the typical equipment used for processing foods.
By the end of this course, the student will be able to understand the principles of each unit operation and the
governing equation.
By the end of this course, the student will be able to use numerical methods to solve questions in major unit operations, including mass and energy balance, mass and heat transfer, and fluid flow.
By the end of this course, the student will be able to identify different unit operations in food processes and the
related mathematical solution.
By the end of this course, the student will be able to identify engineering problem of a food process and propose solution.
By the end of this course, the student will be able to evaluate suitability of different methods in designing a food process and select proper equipment.
Topical Outline
Mass balance
Thermodynamics, energy balance
Steam, food drying, and evaporation
Mechanical energy balance, fluid flow, pumps
Viscosity, flow characteristics
Diffusion and mass transfer
Heat conduction and convection, overall heat transfer coefficient, heat exchangers
Transient heat transfer
Institutional Competencies Learning Outcomes
Analytical Thinking
The ability to reason, interpret, analyze, and solve problems from a wide array of authentic contexts.
Critical Thinking
The ability to pursue and comprehensively evaluate information before accepting or establishing a conclusion, decision, or action.
