Back>>Appendix I -  Departmental Course Syllabi  
GID411E Food Engineering Design I
 

Catalog Data:

GID 411E Food Engineering Design I (3-0)3

 

Application of engineering principles in the quantitative analysis of food processing operations with emphasis on reactor design, extraction, evaporation, distillation, filtration, agitation and mixing of liquids, freezing. Various stages of plant design such as feasibility studies, capacity planning, plant location and management.

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 Publ. Co., Ltd., Essex, England.

Fogler, H.S. 1999. Elements of Chemical Reaction Engineering. 3rd Ed. Prentice-Hall, NJ.

Geankoplis, C.J. 1993. Transport Properties and Unit Operations. Prentice Hall PTR, Englewood Cliffs.

Ozilgen, M. 1998. Food Process Modelling and Control: Chemical Engineering Applications. Gordon & Breach Science Publisher, Australia.

Perry, R.H. and D. Green. 1997. Perry’s Chemical Engineers’ Handbook. 7th Ed., McGraw-Hill Book Co., NY.

Peters, M.S. & Timmerhaus, K.D. 1991. Plant Design and Economics for Chemical Engineers. McGraw-Hill Book Co., NY.

Rahman, S. 1995. Food Properties Handbook. CRC Press Inc., Boca Raton Inc., FL.

Singh, R.P. and D.R. Heldman. 1993. Introduction to Food Engineering. 2nd Ed. Academic Press, Inc., NY.

Course Objectives :

Encourage students to develop an ability to design an equipment or its components.

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

To develop team-working skills.

 

To promote oral presentation about the types of equipments utilized for various unit operations studied in the context of the course.

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

To demonstrate the importance of various stages of plant design such as feasibility studies, capacity planning, plant location and management.

To develop ability to analyze the food processing systems in terms of engineering principles, food quality management and the economics of the operation.

Topics :

                                                                             week

Introduction to the course; brief discussion of importance of ethics in engineering

1

Reactor design

1

Extraction

2

Evaporation

2

Distillation

1

Filtration

1

Agitation and mixing of liquids

1

Freezing

1

Feasibility studies

1

Capacity planning

1

Plant location, management

1

Seminar

1

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

Reference books are assigned to the students in the beginning of the semester.

Lectures are based on syllabus.

Apply knowledge gained through various courses to design an equipment or its components.

Demonstrate a basic understanding of design process from concept to prototyping.

Apply a basic knowledge of management and economic theory to problem solving.

a, c, h, j, k, l

1, 3

Instruments

G, J

Form students into groups of 4 to 5 members at the beginning of semester.  Each group is responsible to design a different unit operation and required to prepare an oral presentation related to the equipments utilized for the execution of the operation and solve a problem.  Teams evaluate the accountability of each own member.

Analyze problems from different viewpoints.

Scale down information to what is important.

Plan and deliver presentations effectively.

Use graphics effectively to support the points being made.

Contribute own share of the project’s workload.

Assess one’s performance accurately and critically.

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

1, 2, 3, 4

Instruments

G, K, N, P

 

Assign teams to solve a problem related to the unit operation for which they are responsible.

Take new information and effectively integrate with previous knowledge.

Set goals to accomplish tasks on time.

Challenge the ways things are being done.

a, b, c, e, g, k, l

1, 2, 3

Instruments

G,  K, O

Solve example problems in lecture hours.

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

a, b,c, e, h, k

1, 3

Instruments

G, J
Assign teams to read and summarize journal articles related to the lecture material of each week. Understand importance of learning what has already been done to solve a given problem. b, d, e, i, l 1, 2, 4

Instruments

G, O
A seminar is given by an expert from the industry. Demonstrate an awareness of how and what is learned in the classroom applies to industry. e, h, j 3

Instruments

G

Typical Evaluation:

Homework:  20%

Reading assignments: 10%

Midterm examination: 30%

Final examination: 40%

Prepared By: Prof. Özgül Evranuz , Prof Dr. Hikmet Boyacýoðlu

Date: April 18, 2002