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GID331E Food Engineering Unit Operations I
 

Catalog Data :                       

GID 331E Food Engineering Unit Operations I (3-0)3

 

In this course the concept of food processing is introduced as a series of unit operations with emphasis on food raw material handling; characteristics of particulate materials; size reduction; physical separation operations: filtration, sedimentation, centrifugation, crystallization; agitation and mixing of liquids.

Prerequisites:

None

Language:

English

Textbook:

McCabe, W.L., Smith, J.C., and P. Harriott. 1993. Unit        Operations of Chemical Engineering. 5th ed. McGraw-Hill Book Co., NY.

Reference Books:

 

Brennan, J. G., Butters, J.R., Cowell, N.D., and A.E.I. Lilley. 1990. Food Engineering Operations. Elsevier Publication Co., Ltd., Essex, England.

Fellows, P. 2000. Food Processing Technology: Principles and Technology. 2nd Ed., CRC Press Inc., Boca Raton, FL.

Geancoplis, C.J. 1993. Transport Processes and Unit Operations, 3rd Ed., Prentice Hall PTR, NJ.

Course Objectives :

To demonstrate the importance of raw material handling practices on the efficiency and the economy of the subsequent processes and on the quality of the finished product.

To provide the essential knowledge to design and evaluate the processes involving size reduction, mixing and separation operations.

To develop team-working skills.

To develop ability to synthesize and integrate information already learned to new situations.

To develop skill in using information and/or technology central to each operation.

Topics :

 

 

week

An introductory lecture on food spoilage, food preservation and processing and the principles involved in food preservation in relation to the unit operations employed; the importance of raw material quality in manufactured foods.

1

Cleaning and sorting, grading of food raw materials

1

Size reduction of solids

1

Screening of solids

1

Filtration and membrane separation

3

Sedimentation

1

Centrifugation

2

Crystallization

2

Agitation and mixing of liquids

2

Class Schedule :

Classes are held in one session per week; 3 class hours in one session.

Contribution of course to meeting the professional component: This course contributes to the engineering design requirement of departmental topics.

Relation of course to program objectives:

Strategies and Actions

Student Learning Outcomes

ABET Criterion 3 (a-k) & FdE (l)

Program Objectives

Assessment Methods / Metrics

A textbook and reference books are assigned to the students in the beginning of the semester.

Lectures are based on syllabus.

Demonstrate a basic knowledge of unit operations as applied to food processing.

 

a, b, c, e, h, j, k, l

1, 3

Instruments

G, J

Give sets of problems related to the lecture material of each week for practicing individually.

Apply appropriate engineering tools and methods to solve problems.

Learn from mistakes and practices and continue improvement.

e, h, i, j, k, l

1, 4

Instruments

G, K

Solve example problems in lecture hours.

Demonstrate an ability to apply theoretical concepts into practical problem solving.

Take new information and effectively integrate with previous knowledge.

a, b, c, e, h, j, k, l

1, 2, 3

Instruments

G

Form students into groups of 4 to 5 in the beginning of semester.  Assign teams to summarize an article related to the lecture material of each week.

Cooperate and share information with others.

Analyze problems from different viewpoints.

Scale down information to what is important.

a, b, c, d, e, f, g, h, k, l

1, 2

Instruments

G, K, O, P

Give a different comprehensive problem set to each team requiring a computer solution.

Apply principles and generalizations already learned to new problems and situations.

Apply logic in solving problems.

a, b, c, d, e, i, j, k

1, 2, 3

Instruments

G, K, O

Typical Evaluation:

Homework: 20%

Midterm Examinations: 40%

Final Examination: 40%

Prepared By: Prof. Özgül Evranuz

Date: March 28, 2002